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Veggie loaf

Veggie loaf

For your next snacks, why not be tempted by our famous veggie loaf? It is even better with its creamy beet sauce.

Portion
6
 
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Cooking time

Ingredients

  • 2 cans 14 oz (398 ml) Bonduelle black beans
  • 1 c (250 ml) carrots, grated
  • 1 c (250 ml) sweet potato, grated
  • 1 c (250 ml) zucchini, grated
  • ½ onion, grated
  • 1 c (250 ml) cornmeal (for polenta)
  • 1 tbsp (15 ml) chili powder
  • ½ tsp (2 ml) garlic powder
  • Salt and freshly ground pepper
  • 1 egg

Beet sauce:

  • 1 cup (250 ml) cooked beets
  • ¼ c (60 ml) store-bought chili sauce

Preparation

  1. Preheat the oven to 350 °F (180 °C).
  2. With a food processor, process the black beans. Transfer to a bowl.
  3. Add the remaining ingredients and mix well.
  4. Spread the mixture into a loaf pan lined with parchment paper.
  5. Bake for 1 hour and 15 minutes.
  6. Let stand for 10 minutes before slicing and serve.
  7. In the meantime, with the mixer, process the beets with the chili sauce and ½ c (125 ml) of water.
  8. Serve the veggie loaf with the beet sauce.

Nutritional value (per serving):

  • Calories: 264
  • Proteins: 12 g
  • Lipids: 2 g
  • Glucides: 50 g
  • Fibers: 10 g
  • Sodium: 115 mg

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