Healthier Nutriloaf recipes. Vegan/Vegetarian.

Recipe 1

Ingredients

This makes 3 loaves (serving size: 1 loaf).

1/2 cup Carrots (Cooked / Drained or Raw/Grated)
1/2 cup Spinach (Cooked / Drained)
2 cups Black-eyed Peas (Cooked / Drained)
2 cups Great Northern or Navy Beans (Cooked / Drained)
4 tbs Vegetable Oil
11/2 Tomato Paste, Canned
1 cup Water
11/2 cups Dry Grits
11/2 Rolled Oats, Dry

Recipe 2

Ingredients

This make 3 loaves (serving size: 1 loaf)

6 slices Bread, whole wheat
11/4 cup Cheese, Imitation
1/2 cup Raisins, seedless
1/4 cup Oil, vegetable
3/4 cup Milk, instant Nonfat Dry
3/4 cup Carrots, raw grated
3/4 cup Spinach, can, drained
3 cup Beans, Great Northern, cooked
1 cup Tomato paste canned, w/salt
1/2 cup Potatoes, dehydrated, flakes

Preparation

1. Combine all the ingredients, except the dry milk and potato flakes, together in a large stainless steel mixing bowl. Make sure that wet items have been drained.

2. Mix together, adding the dry milk and potato gradually. Mixture should be stiff and just wet enough to spread.

3. Use all vegetable oil to grease three foil pans, 1 1/2 pound size.

4. Divide the mixture evenly among the pans.

5. Place on sheet pan with a small amount of water in it, and bake in a 325o F oven for about 40 minutes until each loaf reaches an internal temperature of 155o F. The loaves start to pull away from the pan sides when cooking is completed.

6. Remove loaves from foil pans when done, cool, wrap in foil, tag batch and put in cooler.

7. If making loaves more than two days ahead of time, wrap in foil, tag batch and freeze.

8. When ready to use, reheat at 325o F until internal temperature reaches 165oF.

9. When serving, remove from foil and serve with no eating utensils.