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Vegetable Loaf

Fresh.n.Natural's picture
  Canned chickpeas 20 Ounce, drained and ground in an electric blender, food processor or meat grinder (1 Can)
  Cooked brown rice 1 Cup (16 tbs)
  Frozen chopped spinach/One 10-ounce bag / one 10-ounce package frozen chopped spinach, thawed 1 Pound, thawed
  Vegetable oil 3 Tablespoon
  Onion 1 Medium, finely chopped
  Carrot 1 Large, grated
  Garlic 1 Clove (5 gm), finely chopped
  Eggs 3 , lightly beaten
  Soy sauce 2 Tablespoon
  Finely chopped walnuts 1⁄2 Cup (8 tbs)
  Freshly ground black pepper 1⁄2 Teaspoon
  Shredded monterey jack cheese 1⁄2 Cup (8 tbs)
  Finely chopped parsley 2 Tablespoon

1. Mix the chick-peas and rice together in a large bowl. Trim and cook the fresh spinach in just the water clinging to the leaves. Drain well and squeeze dry. (Squeeze any extra liquid from the thawed frozen spinach and add to rice mixture.)
2. Heat the oil in a medium-sized skillet and saute the onion until tender but not browned. Add the carrot and garlic and cook, stirring, for about 3 minutes. Add to the rice.
3. Combine the eggs, soy sauce, walnuts, and pepper in a small bowl. Add to the rice and mix well. Stir in the cheese and parsley and turn into an oiled 9- by 5- by 3-inch pan. Bake in a 350-degree oven for 35 minutes, or until almost set. Cool in the pan for 10 minutes before serving.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2746 Calories from Fat 1415

% Daily Value*

Total Fat 165 g253.4%

Saturated Fat 29.3 g146.4%

Trans Fat 0 g

Cholesterol 684.3 mg228.1%

Sodium 4414.2 mg183.9%

Total Carbohydrates 244 g81.2%

Dietary Fiber 54 g216%

Sugars 19.2 g

Protein 101 g201.9%

Vitamin A 1171.3% Vitamin C 353.4%

Calcium 138.4% Iron 172.8%

*Based on a 2000 Calorie diet


Vegetable Loaf Recipe