Savory Harvest Veggie Bake

September 2014 043

4 servings

Prep time:  20-30 minutes

Cook time:  45 minutes

This savory and satisfying alternative to your everyday meatloaf is not only simple to prepare, it’s loaded with protein, fiber, vitamins and too many other good things to list here.  Don’t make it for the health benefits though; it’s so delicious no one ever needs to know.

Savory Harvest Veggie Bake is essentially a heavy-duty blender or food processor recipe, which on the upside makes clean up a snap.  Cook it in a glass casserole dish with a cover if you have one, so you can store any leftovers in the fridge as-is and save yourself a step.

I use high protein garbanzo bean flour in this gluten free version, but you can substitute brown rice flour or any other whole grain flour you have on hand just as well.

Ingredients

  • 6 carrots, cut into 2” pieces
  • 1 sweet potato, peeled and cut into 1” chunks
  • 3 or 4 green onions, coarsely chopped
  • 2 cups raw cashews, pre-soaked in just enough water to cover
  • 2 tablespoons fresh sage
  • Coconut oil for the cooking dish
  • 1 cup garbanzo bean or brown rice flour
  • 1 teaspoon salt
  • 2 teaspoons dried Italian seasoning
  • 1 teaspoon lemon pepper (optional)

Soak cashews for 30 minutes in just enough water to cover them.  I soak mine right in the Vitamix!

Preheat the oven to 385 degrees.

Place chopped carrots and sweet potato pieces in a saucepan with 1” of water.  Heat, covered, on a medium high stovetop to simmer, then lower the heat to medium low and steam for 7-10 minutes until the vegetables begin to soften.

Turn off the heat and add the green onions.  Replace the cover and let the pan sit for a few more minutes to allow the onions to soften and the other vegetables to begin to cool.

Add the steamed veggies and the sage to the blender or food processor, and blend with the cashews (and soaking liquid) just until completely blended, no need to completely puree here!

Pour the mixture into a mixing bowl and stir the flour until blended.  Pour into an oiled casserole dish or loaf pan and bake for about 45 minutes, until the top begins to look dry.

Remove from the oven, let sit for ten minutes before slicing into squares and serving.

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  1. Get Your Bake On! on September 24, 2014 at 3:13 pm

    […] check out 2 yummy new recipes:  Breakfast Bread Pudding and Savory Harvest Veggie Bake (gluten free), and discover for yourself how easy, healthy and delicious baking from scratch can […]



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About Elizabeth

I’m Elizabeth Borelli, and I’m passionate about coaching women through breakthrough change. By combining my years of coaching experience, a BA in psychology, multiple certifications in ICF-accredited life coaching, plant-based nutrition, and YTT 200 yoga teacher training, I’ve developed a unique mind-body approach to personal growth and professional success.