Vegetable Loaf
Submitted by Bandit
Sauteed mushrooms, carrots, peppers, and onions folded into mashed potatoes, wrapped in homemade whole wheat dough, and baked golden. A hearty vegan loaf for Sunday dinner.
YIELD
4 servingsPREP
25 minCOOK
40 minREADY
70 minThink of this as the plant-based answer to a Wellington.
A savory filling of garlic-sauteed mushrooms, carrots, celery, green peppers, and onions gets folded into fluffy mashed potatoes seasoned with tamari and a kick of cayenne.
Then it all gets wrapped in a homemade whole wheat dough made with orange juice for a subtle sweetness, sealed into a loaf shape, and baked until the crust turns golden and firm.
Slice it thick and serve alongside mashed turnip, peas, or braised cabbage for a proper Sunday roast without any meat on the table.
Kitchen Tips
- Roll the dough large enough so it wraps fully around the filling with edges that overlap for a clean seal
- Moisten the dough edges with water before sealing to prevent the loaf from splitting open in the oven
- Oil your baking sheet well; the dough will stick if you skip this step
- Let the loaf rest for 5 minutes after baking before slicing for cleaner cuts
Ingredients
Directions
Heat oil in a skillet Add the garlic and onions and sauté for 3 minutes. Add the carrots, celery, green peppers and mushrooms and continue to sauté for 5 minutes. Season well with the herbs and spices, including the tamari. Combine the mashed potatoes with the soy milk. Add the sauté to the potato mixture. In a bowl, combine the oil, orange juice and salt. Gradually add the flour til lthe texture is moist and pliable. Roll the dough out on a floured board. Place rolled dough in a rectangular casserole so that the edges flop over the sides. Spoon the vegetables into the centre of the dough. Moisten the edges of the dough and seal into a loaf shape. Place on a cookie sheet or leave in the casserole, making sure that whatever you use is oiled to prevent sticking. Bake for 40 minutes at 375℉ (190℃). Serve with vegetables on the side, such as mashed turnip, peas or beans, and cabbage.
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