Not sure what to make for your next holiday dinner? Try this delicious whole food plant-based veggie and bean loaf. It’s made with wholesome and simple ingredients that you likely already have in your kitchen. All you need is 10 ingredients, a large food processor, a loaf pan, and your oven!
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I prepare the loaf mixture in my KitchenAid 11 Cup Food Processor. If you have a smaller food processor, you may want to halve the recipe or process half of the mixture at a time. I like to use a silicone loaf pan for this recipe, but parchment paper in a traditional loaf pan also works well.
Vegan Holiday Loaf - WFPB Bean and Veggie Loaf (Oil Free, Nut Free)
By: Meg Gray
Plant Fit Meg
Ingredients
- 3 cups oats
- 2 cups chickpeas
- 1 cup chopped onions (~1 small onion or 1/2 large onion)
- 1 cup mushrooms, roughly chopped
- 1 cup shredded carrot (~2 small or 1 large carrot)
- 1/4 cup celery, roughly chopped (~1 stalk)
- 2-3 cloves garlic, pressed or minced
- 1 tsp steak spice
- 1 tsp poultry seasoning
- 2 tsp soy sauce
Directions
- Preheat oven to 375 F
- Add oats to food processor and process into flour (doesn’t need to be super finely milled).
- Add remaining ingredients to food processor and process until the mixture comes together.
- Test the mixture to make sure it will hold together. *see note
- Scoop mixture into loaf pan.
- Bake for 60 minutes
- Enjoy!
Notes
- The mixture should hold together and be slightly sticky. If it’s too crumbly, add a splash of water to the mix and process again. If the mixture is too wet, add oats 1 Tbsp at a time and process again to achieve desired consistency.
- Serve with potatoes or a whole grain, and your favourite vegetables. We love to have our Roasted Brussels sprouts and carrots with this loaf and top it off with gravy or bbq sauce.
Plant Fit Meg 