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Healthy Recipes

Vegetable Loaves

Here's a great way to take a nice hefty serving of veggies with you wherever you go. Cook up these two Vegetable Loaves over the weekend, then wrap slices individually. Pack with some whole-wheat bread and Dijon mustard. Want it warm? Just nuke your veggie slice in a microwave for 1 minute.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Entertaining, Lunch, Side Dish, Snack, Vegetarian
Cuisine Sandwich, Slow Yet Simple, Vegetarian
Servings 12 slices

Ingredients
  

  • oil spray Mexican style, if possible
  • 2 cups onions minced
  • 1 cup shallots minced
  • 2 teaspoons soy souce, low sodium
  • 2 cups carrots shredded
  • 2 cups green peas
  • 2 cups corn niblets (frozen is fine)
  • 2 cups asparagus chopped
  • 2 cups green beans chopped
  • 1 cup mushrooms diced (any variety is fine)
  • 3 cups pita bread crumbs (whole-wheat)
  • 6 egg whites whipped

Instructions
 

  • Preheat oven to 400 degrees.
  • Lightly mist large nonstick skillet with oil spray. Over medium-high heat, saute onions and shallots until translucent, about 3 minutes.
  • Add remaining vegetables, stirring frequently until tender, about 5 minutes. Let stand another 5 minutes.
  • In a large bowl, add cooled vegetables to pita bread crumbs. Fold in egg whites.
  • Fill 2 nonstick baking loaf pans with mixture. Bake for 1 hour. Cool before slicing.
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