hello comfort food, hello Nourishing Miso Veggie Loaf! i’m pretty sure a picture of this loaf is right next to comfort food in the dictionary. it’s absolutely bursting with warming flavors and the ingredients are so real and minimal. it’s really cool honestly and will be served at my table for the holidays.
do you eat meatloaf? i don’t know many people that still do tbh but if you do, this will likely convert you to the veggie side.
you will feel SO good while you eat Nourishing Miso Veggie Loaf and afterwards. it’s packed with plants and even some protein.
to bind everything together, i used garbanzo bean flour aka chickpea flour!
also, there’s a hint of deliciously warm and earthy tahini in here. it’s also used as a binder and creates amazing flavor too.
the tomato miso sauce on top is divine! it’s semi homemade since i do incorporate store bought ketchup.
i did happen to use one that is unsweetened and didn’t add any sugar but you can always a couple of tsp of maple syrup or cane sugar to yours!
i made the process extremely easy for you to put together! basically, you need a food processor and a large pot.
first, you add the veggies to the food processor and pulse them until they’re a grainy consistency.
then, you add them to a large pot with some olive oil and a few other things and cook the veggies for a few minutes.
after that, the final ingredients are added and ya bake the veggie loaf in a bread loaf pan!
there’s miso in both the veggie loaf itself and the ketchup, which honestly makes this recipe!
so, what is miso paste? according to Healthyish, it “is a fermented paste that’s made by inoculating a mixture of soybeans with a mold called koji (for you science folks, that’s the common name for Aspergillus oryzae) that’s been cultivated from rice, barley, or soybeans.
Over weeks (or even years!), the enzymes in the koji work together with the microorganisms in the environment to break down the structure of the beans and grains into amino acids, fatty acids, and simple sugars.”
honestly, it’s a total staple in my household and i use it in tons and tons of savory dishes.
a little bit goes a long way and a tub lasts me a long time! you can find it at almost every grocery store.
whether you want to serve this around the holidays for a special occasion or just whip it up for a weeknight dinner, it works.
Nourishing Miso Veggie Loaf is such a pretty recipe but it’s cooking and baking in the most basic forms.
there’s nothing fancy about this dish, it just looks fabulous!
Nourishing Miso Veggie Loaf is great served the day of and it’s amazing as leftovers. just make sure you let the loaf cool down after it bakes.
this lets the loaf set and hold together well when you cut into it!
if you’re making this for 3 people max, i think it’s perfect because everyone can have two pieces. if you would like to serve more people, i would make 2 loaves.
it all depends on portion sizes though, this could be enough for 4 people depending on sides you serve it with!
are you going to make my Nourishing Miso 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!
Nourishing Miso Veggie LoafCourse: 30 Minutes, Lunch & Dinner, Main DishesDifficulty: Easy
- veggie loaf
12 ounces sliced carrots
1 and 1/3 cup sliced celery
1/2 cup sliced green onion
2 tbsp extra virgin olive oil
1/2 tbsp miso paste
2 tbsp tomato paste
1 tsp umami seasoning
1 tsp garlic powder
1 tsp onion powder
1/2 tsp ground mustard seed
2 tbsp tahini
1/2 cup chickpea or garbanzo bean flour
- tomato miso sauce
1/3 cup store bought ketchup
2 tbsp tomato paste
1 tsp miso paste
- preheat the oven to 375 degrees.
- add the veggies to a food processor and pulse until a very grainy and fine consistency forms.
- add to a large pot with the olive oil and sauté on medium high heat for 3 minutes. add the spices, tomato paste, miso paste and tahini and mix well. the mixture will turn into a paste almost.
- then, turn off the heat and add in the flour. stir well and then place in a parchment lined bread loaf pan. mix the tomato miso sauce ingredients together and top the veggie loaf.
- bake at 375 degrees for 27 minutes, cool down and then enjoy!