• I don’t know what it is, but when I prepare food and the people eating it practically lick the plate, I feel like a million bucks. Do you know what I’m talking about? That’s what happened tonight.

    Back in ’06, I posted a recipe for Karina’s Veggie Loaf which I adapted from her blog, Gluten Free Goddess. Tonight I made it again (for probably the umpteenth time!) but with a few more changes. I think I’ve arrived at what I think is the final and best version, at least for me. Which, if you ask my husband, is probably a fib. He claims I never make the same thing twice!

    Karina’s Veggie Loaf
    Serves 8, adapted by Ellen A.

    1 – 2 tablespoons olive oil
    10 large white button mushrooms
    5 large leave Swiss chard (can use other greens like spinach, collards etc.)
    1 roasted red pepper, drained (I used jarred)
    1/4 cup oven-roasted grape tomatoes (or sun-dried tomatoes – either the kind you rehydrate or the ones from a jar)
    1 carrot, cut into chunks
    1 cup cooked brown rice, packed
    ½ cup almonds
    ½ cup gluten free bread crumbs
    1/8 tsp chili powder (I used chipotle chili powder)
    1 tsp dried basil
    1 tsp dried oregano
    ½ teaspoon cumin
    ½ teaspoon curry powder
    1 tablespoon balsamic vinegar
    1 tbsp maple syrup
    2 tbsp wheat-free tamari
    1 large organic free-range egg, lightly beaten (I used the egg-free equivalent – 1 tbsp flaxmeal + 3 tbsp water mixed)

    Maple Sauce
    1/3 cup maple syrup (the real thing)
    ½ cup Muir Glen or other gluten-free ketchup (I used Annie’s)
    2 teaspoons gluten-free honey mustard (I used 2 teaspoons Dijon mustard to which I added about 1 tablespoon of agave syrup)
    3 teaspoons McCormick or other GF mild curry powder
    ¼ teaspoon nutmeg

    Heat the olive oil in a non-stick skillet and cook the mushrooms and swiss chard until soft. Remove from heat; cool then process, along with the roasted red pepper by pulsing the food processor on and off until the vegetables are in an even dice. Scrape into a large mixing bowl.

    Put the raw carrot, cooked brown rice, and nuts in a food processor and mix until the mixture forms a coarse meal. BE CAREFUL NOT TO OVERPROCESS UNLESS YOU WANT A MUSHY LOAF. Toss into the mixing bowl with the other vegetables and the breadcrumbs. Add the herbs and spices, balsamic vinegar, maple syrup, and tamari. Add the egg or flax meal mixture and stir until well-blended.

    Press the mixture evenly into an oiled loaf pan. Preheat the oven to 350 degrees.

    Make the sauce by combining all the sauce ingredients with a whisk. Pour the maple sauce over the top of the veggie loaf and bake for 45 minutes. Remove the loaf from the oven and allow it to rest for about 15 minutes. This will make it easier to cut, though it will still be a little fragile.
    • Karina Allrich

      You’re a peach. Since finding out about my almond/cashew/walnut allergy I’ve not attempted my veggie loaf. Perhaps I should give it another try, nut-free. You make it sound awfully good. So thanks for that! Take care, Ellen! xox

    • Karina Allrich

      PS: Shared your link on Twitter: http://twitter.com/KarinasKitchen/status/1707900502

    • Meghan (Making Love In The Kitchen)

      That looks so good! Brussel’s sprouts are my absolute favourite and I have yet to find a maple syrup recipe I didn’t love.

    • aTxVegn

      I love all the components of this dinner. It looks wonderful.

    • About Me

      Ok, so first I tried this when I saw it on Karina’s site and it didn’t turn out well…not sure what I did wrong, but your photo made it look SO GOOD that I just had to try it again….and low and behold it turned out fabulous!!!

    • I Am Gluten Free

      Hi About Me,

      I’m so glad you tried it again. When I made it in the past, it was much mushier. I’ve since been very careful about not overprocessing the vegetables and nuts and it comes out great every time! And the sauce on top is delicious as well. That Karina is a genius!


    • The Healthy Librarian

      Hi Ellen,

      I just saw this and I can't wait to try it. I LOVE veggie loaf (I'm a fan of Amy's when I want a quick & easy yummy frozen meal to take to work) but I never tried to make one.

      This looks AMAZING + the roasted brussels sprouts + the roasted sweet potato.

      Dinner tomorrow. I'll report back!

    • The Healthy Librarian

      I made the veggie loaf on Monday night & it was amazing!! Let folks sample it at work–when I brought the leftovers in for lunch & got a huge thumbs up.

      I short-cutted the brown rice with Trader Joe's Frozen in a bag kind.

      I will be making this again–many times. I served with mashed potatoes for a real old-fashioned comfort food dinner.

      You are one amazing cook–and I'm not gluten-free.

    • I Am Gluten Free

      Hi Healthy Librarian,

      Gee whiz, gosh, thanks! Actually, we both have Karina to thank. She was the inspiration for this! So glad you liked it. We had it on sandwiches the day after and it was delish.

      best, Ellen

    • Gavin

      Can I seriously come over for dinner soon? …… your recipe sounds so yummy…..

    • Meg

      Can you recommend a substitute for the almonds? Would walnuts work? My daughter is allergic to almonds and cashews and I’d really like to try a veggie loaf!

    • Sean

      We’d like to make this for Thanksgiving, but several of the quantities in the ingredients list are garbled. Does anyone have a pre-garbling iteration of this recipe anywhere?

      ½ cup almonds
      ½ cup gluten free bread crumbs

      What does “½” mean?

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