Vegetable-Nut Loaf

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Servings: 6 Difficulty: Advanced
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A hearty, savory baked loaf packed with vegetables, cheese, and wheat germ for a satisfying vegetarian main.
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This Vegetable-Nut Loaf is a comforting, home-style dish that transforms simple pantry staples into a protein-rich main course. The combination of chopped carrots, celery, and onions provides a sweet and aromatic base, while the creamy cheddar cheese and binding eggs create a moist, firm texture that holds together beautifully when sliced. Enriched with wheat germ and a touch of thyme, it offers a nutty depth of flavor perfect for weeknight dinners. Serve it warm alongside the included onion sauce for a complete, satisfying meal that appeals to both vegetarians and omnivores alike. It’s an excellent way to use up fresh vegetables and creates a memorable, wholesome dish for family gatherings.

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Vegetable-Nut Loaf

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 315

Description

This Vegetable-Nut Loaf is a comforting, home-style dish that transforms simple pantry staples into a protein-rich main course. The combination of chopped carrots, celery, and onions provides a sweet and aromatic base, while the creamy cheddar cheese and binding eggs create a moist, firm texture that holds together beautifully when sliced. Enriched with wheat germ and a touch of thyme, it offers a nutty depth of flavor perfect for weeknight dinners. Serve it warm alongside the included onion sauce for a complete, satisfying meal that appeals to both vegetarians and omnivores alike. It's an excellent way to use up fresh vegetables and creates a memorable, wholesome dish for family gatherings.

Ingredients

Directions

  1. Preheat oven to 350°F (175°C).
  2. Grease an 8x8-inch baking pan and coat the interior with 1/4 cup of wheat germ.
  3. In a large skillet, melt 1/4 cup butter over medium heat. Add chopped carrots, celery, and half of the chopped onion. Cook until vegetables are tender.
  4. Stir in 1/4 cup flour, 1 teaspoon salt, 1/8 teaspoon pepper, and thyme (if using). Cook for 1 minute to eliminate raw flour taste.
  5. Gradually stir in milk and cook, stirring constantly, until the mixture thickens into a creamy sauce.
  6. Remove from heat. Stir in cheddar cheese, remaining 3/4 cup wheat germ, and any nuts if desired.
  7. Gently fold in the beaten eggs until just combined.
  8. Pour the mixture into the prepared baking pan and smooth the top.
  9. Bake for 40 minutes, or until the loaf is firm to the touch and golden brown.
  10. Let stand for 5 minutes before cutting into squares.
  11. While the loaf bakes, prepare the onion sauce: Melt 2 tbsp butter in a small saucepan.
  12. Add finely chopped onion and cook until lightly browned.
  13. Stir in 1/4 cup flour and remove from heat.
  14. Whisk in water (or broth), soy sauce, 1/2 teaspoon salt, and pepper.
  15. Return to heat and stir constantly until the sauce thickens. Thin with extra water if necessary.
  16. Serve the vegetable loaf warm, topped with the onion sauce.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 315kcal
% Daily Value *
Total Fat 21g33%
Saturated Fat 11g56%
Cholesterol 40mg14%
Sodium 3668mg153%
Total Carbohydrate 18g6%
Dietary Fiber 2.4g10%
Sugars 6.5g
Protein 14g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: vegetable loaf, cheese bake, wheat germ, vegetarian main, cheddar, carrots, celery, onion sauce, baked casserole, thyme, family dinner, comfort food, egg binding, healthy baking, nut loaf, savory bread, easy dinner, meal prep, leftover friendly, classic recipe
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