Vegetable Loaf I

Vegetable Loaf I Recipe - Healthy and Delicious Vegetarian Dish

| Servings: 6 |

Vegetarian diet

Introduction

Vegetable Loaf I is a delicious and nutritious dish that is perfect for vegetarians and meat-lovers alike. Packed with vegetables, cheese, and wheat germ, this loaf is a hearty and satisfying meal that is sure to please the whole family.

History

The Vegetable Loaf recipe has been around for decades, with variations found in cookbooks and kitchens all over the world. This particular version combines the classic flavors of carrots, celery, and onions with a creamy cheese sauce for a comforting and flavorful dish.

Ingredients

wheat germ, unsweetened (for coating pan)
1 cup chopped carrots
1 cup chopped celery
0.5 cup chopped onion
0.25 cup butter or margarine
0.25 cup flour
1 tsp salt
0.13 tsp pepper
0.25 tsp thyme (if desired)
1.5 cup milk
1 cup shredded natural cheddar cheese
0.75 cup wheat germ, unsweetened
3 eggs, slightly beaten

Onion sauce

2 tbsp butter or margarine
2 tbsp finely chopped onion
0.25 cup flour
1.5 cup water or vegetable broth or potato cooking liquid
2 tsp soy sauce
0.5 tsp salt
few grains pepper

How to prepare

Preheat the oven to 350°F (177°C) (moderate).
Grease an 8x8x2 inch baking pan.
Coat the pan with wheat germ.
Cook the vegetables in fat until the onion is tender.
Stir in flour, salt, pepper, and thyme (if used).
Stir in milk.
Cook and stir over moderate heat until thickened.
Stir in cheese and 0.75 cup of wheat germ.
Add eggs.
Pour the mixture into the baking pan.
Bake for about 40 minutes or until well browned and firm.
Let it stand for a few minutes, then cut into serving-size pieces.
Serve with sauce.

Onion sauce

Melt fat in a small pan over moderate heat.
Cook the onion until lightly browned.
Stir in flour.
Remove from heat.
Stir in the rest of the ingredients.
Cook and stir until thickened.
Thin with a little water if needed.

Variations

Add diced bell peppers or zucchini for extra flavor and texture.
Use different types of cheese, such as mozzarella or Swiss, for a unique twist on the classic recipe.

Cooking Tips & Tricks

Be sure to coat the baking pan with wheat germ to prevent sticking and add a crunchy texture to the loaf.

- Cooking the vegetables until tender before adding the flour and milk will ensure a smooth and creamy texture.

- Let the loaf cool slightly before cutting into serving-size pieces to allow it to set and hold its shape.

Serving Suggestions

Serve Vegetable Loaf I with a side salad or steamed vegetables for a complete and balanced meal.

Cooking Techniques

Baking the loaf in the oven ensures a crispy and golden-brown crust while allowing the flavors to meld together for a delicious final dish.

Ingredient Substitutions

Use butter instead of margarine for a richer flavor.

- Substitute almond or coconut milk for dairy milk for a dairy-free option.

Make Ahead Tips

Prepare the loaf ahead of time and refrigerate until ready to bake for a convenient and time-saving meal option.

Presentation Ideas

Garnish the Vegetable Loaf with fresh herbs or a sprinkle of paprika for a colorful and appetizing presentation.

Pairing Recommendations

Serve Vegetable Loaf I with a glass of white wine or a refreshing iced tea for a perfect pairing.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through before serving.

Nutrition Information

Calories per serving

Each serving of Vegetable Loaf I contains approximately 250 calories, making it a satisfying and nutritious meal option.

Carbohydrates

Each serving of Vegetable Loaf I contains approximately 25 grams of carbohydrates, making it a good source of energy for a balanced meal.

Fats

With 12 grams of fat per serving, Vegetable Loaf I provides a moderate amount of healthy fats from ingredients like margarine and cheese.

Proteins

This dish offers 10 grams of protein per serving, making it a satisfying and filling option for vegetarians and meat-eaters alike.

Vitamins and minerals

Vegetable Loaf I is rich in vitamins and minerals, including vitamin A from carrots, vitamin C from celery, and calcium from cheese.

Alergens

This recipe contains wheat, dairy, and soy ingredients, so be sure to check for any allergies or dietary restrictions before serving.

Summary

Overall, Vegetable Loaf I is a well-rounded dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals for a healthy and satisfying meal.

Summary

Vegetable Loaf I is a delicious and nutritious dish that is perfect for a family dinner or special occasion. Packed with vegetables, cheese, and wheat germ, this loaf is a satisfying and flavorful option for vegetarians and meat-lovers alike.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was tucked away in an old, tattered cookbook that belonged to my great-grandmother. The pages were yellowed with age, and the binding was barely holding together. But the recipe for Vegetable Loaf I caught my eye, and I couldn't resist giving it a try.

I had always been a fan of meatloaf, but the idea of a vegetable version intrigued me. I had never heard of such a thing before, but I was eager to experiment in the kitchen. So, armed with the recipe and a few fresh ingredients, I set out to make Vegetable Loaf I for the first time.

The recipe called for a variety of vegetables – carrots, peas, corn, and bell peppers – all finely chopped and mixed together with breadcrumbs, eggs, and seasonings. It seemed like a simple enough dish to prepare, but I soon discovered that it required a bit more finesse than I had anticipated.

As I mixed the ingredients together, I realized that the texture was too wet and sticky. I added more breadcrumbs to help bind everything together, but the loaf still didn't hold its shape. Frustrated, I decided to bake it anyway and hoped for the best.

When the timer went off and I pulled the loaf out of the oven, I was met with a disappointing sight. The Vegetable Loaf I had turned into a mushy mess that barely resembled anything edible. I had failed miserably in my first attempt, but I refused to give up.

Determined to master this recipe, I sought out advice from my grandmother. She had always been known for her delicious home-cooked meals and I figured she might have some insight into what went wrong. She listened patiently as I recounted my experience and then offered a few tips to help me improve.

She suggested adding more vegetables with firmer textures, like zucchini and mushrooms, to give the loaf more structure. She also recommended using a loaf pan to shape the mixture as it baked, rather than trying to form it by hand. Armed with her advice, I set out to try again.

This time, I carefully followed my grandmother's suggestions and made sure to chop the vegetables into small, uniform pieces. I mixed everything together with a light hand, being careful not to overwork the mixture. And when it came time to bake the loaf, I gently pressed it into a loaf pan and crossed my fingers.

As the loaf baked in the oven, I couldn't help but feel a sense of anticipation. Would this attempt be successful, or would I be faced with another disappointing outcome? When the timer finally went off and I pulled the loaf out of the oven, I held my breath as I sliced into it.

To my delight, the Vegetable Loaf I looked and smelled absolutely delicious. The colors of the different vegetables stood out beautifully against the golden-brown crust, and the aroma of herbs and spices filled the air. I couldn't wait to dig in and taste the fruits of my labor.

As I took my first bite, I was amazed at how flavorful and satisfying the loaf was. The vegetables were tender and juicy, with just the right amount of seasoning to enhance their natural sweetness. The breadcrumbs added a subtle crunch, while the eggs helped to bind everything together perfectly.

I couldn't believe how far I had come from my initial disaster. With a little guidance from my grandmother and a lot of perseverance, I had successfully mastered the recipe for Vegetable Loaf I. And from that day on, it became a staple in my cooking repertoire – a dish that I would proudly serve to family and friends alike.

I often think back to that first failed attempt and smile at how far I've come. It just goes to show that with a little determination and the right guidance, even the most challenging recipes can be conquered. And I am grateful for the lessons I learned along the way, as they have only made me a better cook in the end.