Makes 8 | Takes 1 hour

As many individuals begin to adopt a more plant-based lifestyle, my job as a holistic nutritionist is to provide healthy alternatives for meat-style dishes. This vegan “meatless” loaf is delicious, and has the addition of nutritional yeast to boost the B Vitamin quality of the dish. 

Ingredients

½ small white onion, chopped

1 clove fresh garlic, minced

1 tsp extra virgin olive oil

3 carrots, chopped

3 celery stalks, chopped

3 cups fresh spinach

1 cup cooked tri-coloured quinoa

1 cup gluten-free, vegan bread crumbs

1 Tbsp psyllium husk

1 Tbsp Bragg Sprinkle 24 Herbs & Spices Seasoning 

1 Tbsp nutritional yeast

½ cup vegan tomato sauce for topping

Directions

Preheat the oven to 375°F.

Begin by placing the olive oil into a pan, and sauté the onion and garlic together. Add a splash of water, and then add the carrots and celery. Reduce heat to medium and cover to allow it to slightly tenderize. Add the spinach last. Turn off heat and set aside.

In a large mixing bowl, add the quinoa, bread crumbs, psyllium husk, seasonings and the onion, garlic, carrot, celery, and spinach sauté. With a wooden spoon, mix all the ingredients together until a solid dough forms. *If you find it isn’t sticking together well enough, add a bit more psyllium husk. 

Grease a loaf pan with a touch of oil and pour the mixture into the pan.

Bake for 25–30 minutes. 

Once finished cooking, allow the loaf to cool and then remove it from the pan. Place it onto a serving plate and top with the tomato sauce to finish.

Nutritional value (per serving): Calories 102; Carbs 18g; Fat 2g; Protein: 4g

More recipe inspiration: Check out these yummy coconut flour banana spice muffins for dessert!

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