Best 5 Layered Vegetable Loaf Recipes

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Indulge your taste buds with a culinary masterpiece that combines vibrant flavors and textures in every bite: the Layered Vegetable Loaf. This delectable dish is a symphony of garden-fresh vegetables, artfully arranged in a loaf pan and baked to perfection. As you slice into it, layers of carrots, zucchini, bell peppers, onions, and spinach reveal themselves, creating a colorful and appetizing presentation. This recipe is not only a feast for the eyes but also a nourishing meal packed with vitamins, minerals, and antioxidants. Elevate your dining experience by pairing the Vegetable Loaf with a tangy tomato sauce or a creamy mushroom gravy. For a vegan or gluten-free twist, we offer alternative ingredient suggestions that cater to your dietary preferences. Additionally, discover mouthwatering variations such as the Zucchini Bread Loaf, Carrot Cake Loaf, and Spinach Artichoke Loaf, each boasting unique flavor combinations and textures. Unleash your culinary creativity and embark on a journey of flavors with our Layered Vegetable Loaf and its delightful variations.

Check out the recipes below so you can choose the best recipe for yourself!

LAYERED VEGETABLE LOAF WITH CREAM SAUCE



Layered Vegetable Loaf With Cream Sauce image

This recipe is pictured on the front of my Company's Coming Vegetables cookbook and it's something I've always wanted to try, but never gotten around to yet. It looks absolutely fabulous -- a 3-in-1 with layers of broccoli, red studded rice, and carrots topped with a rich creamy sauce. Looks very elegant on a platter surrounded by more cooked broccoli florets, carrot chunks, and pearl onions.

Provided by Swan Valley Tammi

Categories     White Rice

Time 1h30m

Yield 1 loaf

Number Of Ingredients 21

2 eggs
1 cup broccoli floret, cooked, drained, and finely chopped
1 tablespoon butter or 1 tablespoon margarine, softened
1/2 cup grated cheddar cheese
1/4 teaspoon onion salt
2 eggs
1 cup cooked rice
1/4 cup chopped red pepper
1 tablespoon butter or 1 tablespoon margarine, softened
1/2 cup grated mozzarella cheese
1/4 teaspoon onion salt
2 eggs
1 cup cooked mashed carrot
1 tablespoon butter or 1 tablespoon margarine, softened
1/2 cup grated cheddar cheese
1/4 teaspoon onion salt
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons all-purpose flour
1/4 teaspoon salt
pepper, light sprinkle
1 cup milk

Steps:

  • For first layer: Spoon-beat eggs in bowl. Measure broccoli after it has been cooked and finely chopped.
  • Add to eggs along with remaining 3 ingredients. Mix well and pack into well-greased 8x4x2-1/2 inch (20x10x6 cm) pan.
  • For second layer: Spoon-beat second amount of eggs in bowl. Mix in the next 5 ingredients and spread over broccoli layer.
  • For third layer: Spoon-beat remaining eggs and mix in the next 4 ingredients. Spread over rice layer.
  • Bake at 325F for about 1 hour or until an inserted knife comes out clean.
  • Invert on serving tray and unmold. Garnish with cooked broccoli florets, cooked carrot pieces, and pearl onions, if desired.
  • For cream sauce: Melt butter in saucepan, then mix in flour, salt and pepper. Add milk and stir until sauce boils and thickens. Makes about one cup.

Nutrition Facts : Calories 2100.7, Fat 147.5, SaturatedFat 82.8, Cholesterol 1618.7, Sodium 2678.8, Carbohydrate 97.5, Fiber 4.8, Sugar 10.1, Protein 96.4

LAYERED VEGETABLE TORTE



Layered Vegetable Torte image

Getting this vegetable torte right takes a little time. You really must grill (or pan-grill) or roast all the vegetables well - they have to become quite tender - before assembling the torte. Ultimately, you want the vegetables to almost melt together. Grilling is the technique of choice because it gives the vegetables a hint of smokiness.

Provided by Mark Bittman

Categories     dinner

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

1 large eggplant, cut into 1/4-inch slices
4 medium zucchini or yellow squash, cut into 1/4-inch slices
2 portobello mushrooms, cut into 1/4-inch slices
1/2 cup extra virgin olive oil, or more as needed
Salt
freshly ground black pepper
2 plum tomatoes, cut into 1/4-inch slices
2 tablespoons minced garlic
1/4 cup chopped fresh basil leaves
1/4 cup freshly grated Parmesan
1/2 cup bread crumbs, preferably fresh

Steps:

  • Heat oven to 400 degrees. Put a grill pan over medium-high heat, or prepare a grill; the heat should be medium-high, and the rack about 4 inches from flame. Brush eggplant, zucchini and mushrooms lightly with half the oil and sprinkle with salt and pepper; if roasting, grease 2 baking sheets with oil. Roast or grill vegetables on both sides until soft.
  • Coat bottom and sides of 8-inch springform pan with oil. Layer a third of the eggplant slices into bottom of the pan, then layer in half the zucchini, mushrooms, tomato, garlic and basil, sprinkling each layer with a bit of salt and pepper. Repeat layers until all vegetable are used. Press the top with a spatula or spoon to make the torte as compact as possible. Sprinkle top with Parmesan and bread crumbs, and drizzle with about 1 tablespoon oil.
  • Bake torte in oven until hot throughout and browned on top, about 30 minutes. Let sit for 5 minutes before removing outer ring of pan, then let cool for another 10 minutes before cutting into wedges.

Nutrition Facts : @context http, Calories 375, UnsaturatedFat 16 grams, Carbohydrate 47 grams, Fat 20 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 1133 milligrams, Sugar 6 grams, TransFat 0 grams

PESTO AND ROASTED-VEGETABLE SANDWICH LOAF



Pesto and Roasted-Vegetable Sandwich Loaf image

Wow your guests with this easy-to-make layered sandwich!

Provided by Bree Hester

Categories     Entree

Time 2h20m

Yield 16

Number Of Ingredients 12

1 medium red bell pepper, cut into 12 pieces
1 medium yellow bell pepper, cut into 12 pieces
1 cup whole fresh mushroom, cut in half
1 tablespoon olive or vegetable oil
2 tablespoons chopped fresh parsley
2 tablespoons mayonnaise or salad dressing
2 cups diced cooked chicken
1/2 cup mayonnaise or salad dressing
1/4 cup basil pesto
1 uncut oblong loaf Italian bread (15 to 16 ounces)
1 container (8 ounces) soft cream cheese with chives and onions
Fresh herbs and herb flowers, if desired

Steps:

  • Heat oven to 450°F. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Toss bell peppers and mushrooms with oil in pan. Bake uncovered 15 to 20 minutes or until crisp-tender. Refrigerate 15 minutes to chill.
  • Coarsely chop roasted vegetables. Mix chopped vegetables, parsley and 2 tablespoons mayonnaise; set aside. Mix chicken, 1/2 cup mayonnaise and the pesto.
  • Cut bread horizontally into 4 layers. Place bottom layer on plate or tray. Spread with half of the pesto filling. Top with bread layer. Spoon vegetable filling over bread layer. Top with bread layer. Spread with remaining pesto filling. Top with remaining bread layer.
  • Spread cream cheese over outside of sandwich loaf. Refrigerate at least 1 hour before serving. Garnish loaf with fresh herbs. Cut into 8 slices; cut each slice in half. Store covered in refrigerator.

Nutrition Facts : Calories 235, Carbohydrate 15 g, Cholesterol 35 mg, Fat 1, Fiber 1 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 290 mg

VEGETABLE MEAT LOAF



Vegetable Meat Loaf image

I'm not big on leftovers, so I've pared down my recipes to serve two. This meat loaf is simple and quick to prepare, plus it helps you eat your veggies. It's great served with cheddar-topped baked potatoes. -Judi Brinegar, Liberty, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 servings.

Number Of Ingredients 10

1/2 pound ground beef
1 slice bread, torn into small pieces
1 large egg, beaten
1/4 cup shredded carrot
2 tablespoons finely chopped onion
2 tablespoons finely chopped green pepper
2 tablespoons finely chopped celery
1/2 teaspoon salt
Dash each pepper and garlic powder
5 tablespoons chili sauce or ketchup, divided

Steps:

  • In a bowl, combine ground beef, bread, egg, carrot, onion, green pepper, celery, seasonings and 2 tablespoons chili sauce., Form into a loaf in an ungreased 5-3/4x3x2-in. loaf pan. Spoon remaining chili sauce over loaf. Bake, uncovered, at 350° for 45-50 minutes or until meat is no longer pink.

Nutrition Facts : Calories 330 calories, Fat 16g fat (6g saturated fat), Cholesterol 163mg cholesterol, Sodium 1349mg sodium, Carbohydrate 20g carbohydrate (10g sugars, Fiber 1g fiber), Protein 25g protein.

TRIPLE-LAYER VEGETABLE TERRINE



Triple-Layer Vegetable Terrine image

My family enjoys eating vegetables when they're pureed and made into a tasty terrine. Although it takes a little time to prepare, this unique cold dish can conveniently be made a day in advance.

Provided by Taste of Home

Categories     Side Dishes

Time 1h50m

Yield 8-10 servings.

Number Of Ingredients 25

CARROT LAYER:
1-1/2 cups sliced carrots
2 tablespoons butter
1 large egg
1 large egg yolk
2 tablespoons heavy whipping cream
1/2 teaspoon sugar
1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice
BROCCOLI LAYER:
2 cups fresh broccoli florets
1 large egg
2 tablespoons butter, softened
2 tablespoons heavy whipping cream
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
POTATO LAYER:
1-1/2 cups diced peeled potatoes
1 cup chopped onion
1/4 cup butter, cubed
1 large egg
1 large egg yolk
1 teaspoon curry powder
1/4 teaspoon salt
White pepper to taste

Steps:

  • Lightly grease an 8x4-in. loaf pan. Line with parchment and grease the paper; set aside. In a skillet, saute the carrots in butter until tender; cool slightly. , Transfer to a food processor; cover and process until pureed. Add the egg, egg yolk, cream, sugar, nutmeg and allspice. Cover and process until well combined; set aside., For broccoli layer, place 1 in. of water in a small saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until tender. Drain; cool slightly. , Transfer to a food processor; cover and process until pureed. Add the egg, butter, cream, nutmeg and salt. Cover and process until well combined; set aside., For potato layer, in a skillet, saute potatoes and onion in butter until tender; cool slightly. Transfer to a food processor; cover and process until pureed. Add the remaining ingredients. Cover and process until well combined., Spread carrot mixture evenly in the prepared pan. Top with broccoli and potato layers. Place pan in a larger baking pan. Fill larger pan with boiling water to a depth of 1 in. , Bake, uncovered, at 350° for 50-60 minutes or until a thermometer reads 160°. Let stand for 10 minutes before inverting onto a serving platter; remove parchment. With a sharp knife, cut into slices.

Nutrition Facts : Calories 174 calories, Fat 14g fat (8g saturated fat), Cholesterol 139mg cholesterol, Sodium 246mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.

Tips:

  • For best results, use fresh vegetables. Frozen or canned vegetables will not work as well.
  • Make sure to cook the vegetables until they are tender but not mushy. This will help them hold their shape in the loaf.
  • If you are using a food processor to chop the vegetables, be careful not to overprocess them. You want them to be finely chopped, but not pureed.
  • Grate the cheese finely. This will help it distribute evenly throughout the loaf.
  • Press the vegetable mixture firmly into the loaf pan. This will help it hold together when it is sliced.
  • Bake the loaf at a moderate temperature (350 degrees Fahrenheit) for about an hour. This will help it cook through without drying out.
  • Let the loaf cool for at least 15 minutes before slicing and serving. This will help it hold its shape.

Conclusion:

Layered vegetable loaf is a delicious and healthy dish that is perfect for a potluck or a family meal. It is easy to make and can be customized to your liking. With a few simple tips, you can make a layered vegetable loaf that is sure to impress your family and friends.

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