Tuesday, January 20, 2009

Veggie Loaf

Mamma Juliana reminded me about this place. I liked the more exotic combinations like green peas and cilantro, but my family prefers this one:

Garbanzo Cereal Loaf

1/2 cup cashews
2 TBS of flax meal mixed with 3 TBS warm water (or equivelent egg replacer)
One onion, diced
One large garlic clove, minced
One large carrot, peeled and grated
2 cups cooked garbanzo beans, partly mashed
1 cup crushed corn flakes
1/4 to 1/2 cup tomato juice, as needed
1/4 tsp. dried thyme
2 TB nutritional yeast flakes
Freshly ground black pepper, to taste
1 tsp. salt


Preheat the oven to 350º. Spray a loaf pan or 8x8 square baking pan with nonstick spray and set aside (an 8x8 pan makes a crisper loaf).

1. Grind the cashews into a coarse meal using a food processor or spice/coffee grinder. Place in a large mixing bowl and set aside.

2. Sauté any vegetables you've chosen in the until soft. Add to the large mixing bowl along with all the remaining ingredients.

3. Mix and mash together well, adding only as much liquid as needed to create a soft, moist loaf that holds together and is not runny (you may not need to add any liquid if the grains and protein are very moist). Add more binder/carbohydrate as needed if the loaf seems too wet.

4. Press mixture into the prepared pan and bake for 45 minutes to 1 hour, or until cooked through.

It also makes a good sandwich filling the next day.


  1. This sounds good! I'm gonna have to try it soon. I found your blog through Kyrie, Eleison!

  2. I am definitely going to try this one out. THanks!