Recipes » Main Dish » Hearty Holiday Loaf
T. Colin Campbell Center for Nutrition Studies


  • ½ cup minced onion
  • 2 cups portobello mushrooms, finely chopped
  • ¼ cup grated carrot
  • 3 garlic cloves, crushed
  • 1 cup cooked kidney beans
  • 1 cup cooked brown lentils
  • 1 ½ cups cooked brown rice
  • 2 Tbsp sun-dried tomatoes, rehydrated and diced
  • ¾ cup oat flour
  • 2 Tbsp nutritional yeast
  • 1 Tbsp garlic powder
  • 2 tsp onion powder
  • 1 tsp sage
  • 1 tsp thyme
  • 1 tsp rosemary
  • ¼ tsp turmeric
  • 1 Tbsp low-sodium tamari or soy sauce
  • 2 Tbsp vegan Worcestershire sauce
  • ½ tsp sea salt or salt-free seasoning
  • Balsamic glaze (optional)


  • 1. Preheat oven to 350 degrees F.
  • 2. Sauté onions in a large heated skillet for 3–4 minutes, adding vegetable broth or water as needed to avoid sticking. Add mushrooms and carrots, and cook for another 5 minutes, until softened.
  • 3. Add remaining ingredients, and use a masher to combine. Don't over-mash; just mash enough so that the mixture comes together. If the mixture is too dry, add a few drops of vegetable broth; if it's too wet, add more oat flour.
  • 4. Taste the mixture and adjust seasonings if needed.
  • 5. Transfer the mixture to a loaf tin and bake for 40–45 minutes, until the outside develops a crust and the inside is firm.
  • 6. Coat with balsamic glaze or serve with your favorite gravy.

Cooking Tips

  • 1. This loaf tastes even better the next day. For best results, cook the day prior, refrigerate, and then reheat.
  • 2. Make sure to use a balsamic glaze (reduction) that does not contain sugar. You can make your own reduction by simmering balsamic vinegar in a pan until thickened.
  • 3. Benson’s salt-free seasoning is very tasty. You can order it online.

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