Plant-Powered Wholesome Veggie Loaf

Lunch & Dinner, Main Dishes

why this plant-powered veggie loaf is the perfect holiday centerpiece!

when the holidays roll around, finding a dish that satisfies everyone at the table can feel like a challenge.

that’s where this plant-powered veggie loaf comes in!!

it’s hearty, flavorful, and full of wholesome ingredients that make it a standout alternative to traditional turkey or roast.

plus, it’s entirely plant-based, so vegans and vegetarians can celebrate without missing out on a festive main dish.

taste & texture: savory, comforting, and satisfying

this veggie loaf is packed with cozy flavors like cumin, paprika, and garlic, giving it a warm, earthy taste that pairs beautifully with all your favorite holiday sides.

the beans and oat flour provide a firm, sliceable texture, while the sautéed vegetables add just the right amount of tenderness and bite.

the tahini ketchup glaze on top is a game-changer, adding a tangy, slightly sweet finish that ties everything together.

why it’s a holiday must-have

this veggie loaf isn’t just delicious—it’s the kind of dish that brings people together.

it looks gorgeous on the table, slices beautifully, and has the perfect balance of heartiness and freshness.

for those who are plant-based or vegan, this is the ultimate way to enjoy a classic-style main course without relying on processed options if that’s not what you’re looking for!

even meat-eaters will love how filling and flavorful it is.

a healthier twist

made with simple, nutrient-dense ingredients, this loaf is a holiday meal you can feel good about :)!

beans, flax meal, and hemp hearts provide plant-based protein, while the sautéed vegetables bring fiber and essential vitamins.

the oat flour adds extra whole-grain goodness, making this loaf a healthier option compared to many traditional holiday mains.

easy substitutions

this recipe is flexible, so you can make adjustments based on what you have on hand:

swap oat flour: use 1:1 gluten free flour or whole wheat if you’re not GF!
change the glaze: if tahini isn’t your favorite, try a maple mustard glaze or a simple balsamic reduction.
switch the veggies: use finely chopped mushrooms or zucchini in place of celery or carrots for a different flavor profile.

how to make it

making the veggie loaf is surprisingly easy:

sauté carrots, celery, and red onion until tender.
pulse the beans in a food processor to create a grainy consistency.
combine the sautéed veggies, beans, spices, and the rest of the ingredients in a bowl. mix well.
press the mixture into a parchment-lined loaf pan, top with tahini ketchup, and bake.
let it cool completely before slicing to ensure clean, sturdy pieces.

storage tips

this loaf stores beautifully, making it a great option for meal prep or leftovers.

keep it in an airtight container in the fridge for up to 5 days.

you can also freeze it for up to 2 months—just slice it first so you can thaw only what you need.

the perfect pairing: roasted cauliflower spread

to take this meal to the next level, serve it with the roasted cauliflower spread.

the creamy, smoky flavor of the spread complements the loaf perfectly and adds a touch of indulgence to the plate.

whether you’re hosting a holiday dinner or bringing a dish to a potluck, this plant-powered veggie loaf is sure to impress.

it’s a comforting, nutritious, and absolutely delicious way to celebrate the season.

if you like my Plant-Powered Wholesome Veggie Loaf, you’ll also love these other recipes of mine!

Quick and Easy Farro Chickpea Salad with Vegan Feta Crumbles

Rainbow Veggie Crunch and Roasted Cashew Salad

Zesty Wellness Bowl: Ginger-Boosted Vegan Kale and Tofu Salad

Vibrant and Hearty Vegan Winter Salad

The Best Kale, Cranberry and Butternut Squash Thanksgiving Side Salad

Nourishing Fall Salad Flatbreads

Vegan Spicy Peanut Cashew Salad

Vegan La Scala Chopped Salad

High Protein Eggless Salad Melt

Vegan Black Rice Noodle Salad

Goddess Glow Nutrient-Packed Salad

Vegan Chickpea Waldorf Salad Sandwich

Vegan Tofu Parmesan Caesar Salad Wraps

Vegan Maple Sweet Potato and Bacon Harvest Salad

Unreal Healthy Plant-Based Gluten-Free Broccoli Pizzas

Plant-Based Convenient Veggie & Hummus Pasta

Cozy Sun-Dried Tomato & Chickpea Kale Soup

Plant-Based Spanakopita Baked Spaghetti Squash

Protein-Packed Green Goddess Pasta Salad

Plant-Based Protein “Breadsticks” (11g+ per breadstick!)

Blue Zone Lentil and Chickpea Gemista

Revitalizing Salad with Carrot Ginger Miso Dressing

Savory Vegan Protein-Packed Breakfast Sandwiches

Delicious Plant-Based Chickpea & Spinach Nuggets

Satisfying Coconut Tofu Salad with Curry Tahini Dressing

Baked Sweet Potatoes with Nourishing Plant-Based Miso Basil Butter

are you going to make my Plant-Powered Wholesome Veggie Loaf!?

if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.

also, you can follow upbeetandkaleingit on Instagram, Pinterest, and Facebook for more vegan recipes!

do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!

it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!

Plant-Powered Wholesome Veggie Loaf

Recipe by MaryCourse: Snacks

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

loaf
1 can white beans or chickpeas, rinsed and drained (15 ounces)
1 cup finely chopped celery
2 large carrots, finely chopped (or 3 medium carrots)
1/3 cup red onion, finely chopped
3 tbsp extra virgin olive oil
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp paprika
1/2 cup flax meal
1/3 cup hemp hearts
1/3 cup oat flour (use gluten-free, if needed)
1/4 cup tomato paste

tahini ketchup
1 tbsp tahini
1 tbsp liquid aminos
1 tsp dijon mustard
1 tsp garlic powder
1 tsp onion powder
1 tsp maple syrup
1/3 cup tomato paste
roasted cauliflower hummus spread
1 large head cauliflower, cut into florets
1 tbsp olive oil
1 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp sea salt (adjust to taste)
1 cup hummus of choice (store-bought or homemade)
juice of 1/2 lemon (optional, for brightness)

Directions

preheat the oven to 375°f. heat olive oil in a skillet over medium-high heat. add the carrots, celery, and red onion, and sauté for about 7 minutes or until slightly tender.
pulse the beans in a food processor a few times until they form a grainy consistency (not fully mashed).
in a large mixing bowl or the pot, combine the beans, sautéed veggies, garlic powder, cumin, paprika, flax meal, hemp hearts, oat flour, and tomato paste. mix thoroughly until the dough is cohesive.
press the mixture into a parchment-lined or well-greased loaf pan, smoothing the top with a spatula.
in a small bowl, whisk together the tahini ketchup ingredients. spread the mixture evenly over the top of the loaf. bake at 375 degrees for 30 minutes. let the loaf cool completely in the pan before slicing to ensure it holds its shape.
for the cauliflower spread, preheat the oven to 400°f. toss the cauliflower florets with olive oil and spread evenly on a baking sheet. roast for 25 minutes, or until the cauliflower is tender and lightly browned
transfer the roasted cauliflower to a food processor along with the hummus and other ingredients. blend until smooth and creamy.
adjust seasoning to taste and serve as a spread for the veggie loaf!