We are getting ready to go out of town for a week, so this was my let’s-try-to-use-up-all-of-the-food-in-the-house meal. When I looked in the fridge and saw we had carrots and celery for vegetables (and not much else) I immediately thought of making a veggie “meatloaf”. Then I realized that’s sort of a winterish dish, so I thought I’d put a summer spin on it by using BBQ sauce and accompanying it with baked beans. It’s hard to find a good BBQ sauce that doesn’t have high fructose corn syrup. Most have that ugly ingredient number one on the list. It’s worth it to take the time to find a good one that doesn’t have HFCS and isn’t too high in sugar. (Finding one without sugar is nearly impossible–let me know if you know of a brand that makes doesn’t have it!)
I’ve made a lot of variations of veggie loaves/patties/balls and I love that you can vary your ingredients based your mood or what you’ve got on hand. This version turned out really well and I’ll definitely make it again.
Gather your ingredients:
Vegetarian BBQ Loaf with Baked Beans
- Total Time: 60 minutes
- Yield: 8 servings 1x
Description
A delicious vegetarian main
Ingredients
- 3 carrots
- 2 celery stalks
- 1/2 onion (I used 1/2 ’cause Tim isn’t a big fan of onions)
- 1 cup walnuts
- 2 eggs
- 1/3 cup BBQ sauce + more for topping
- 2 tablespoons reduced-sodium tamari (or regular soy sauce)
- 1 teaspoons stone ground mustard
- 1/2 cup shredded cheddar cheese
- 1 1/2 cups whole grain bread crumbs
Instructions
- Preheat the oven to 350 degrees. Oil spray a loaf pan and set aside.
- Peel your carrots and cut them into large chunks. Cut your celery and onion into large chunks. Put them in your food processor and process until they are chopped. Add the walnuts and process until you have a mushy-textured mixture. Set aside.
- In a medium bowl, beat the eggs. Add the BBQ sauce, tamari, and mustard and stir to combine. Add the cheese, breadcrumbs, and vegetable/walnut mixture and knead with your hands until it is well mixed and holds together.
- Transfer mixture to loaf pan and press it down. Spread the top with BBQ sauce. Bake for 45 minutes. Allow to stand for 15 minutes before serving (this gives the loaf a chance to set). Slice and serve.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: main meal
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 295
- Sugar: 7.6g
- Sodium: 268mg
- Fat: 17.5g
- Carbohydrates: 25.8g
- Protein: 11g
Vegetarian BBQ Bread with Baked Beans recipe is a godsend! I love it when you can combine nutritious and delicious dishes. I will definitely try it at a family dinner, my friends will be delighted. At our house, it is customary to gather with mate argentino, and this dish will definitely be a great addition. Thanks for the inspiration
I made this tonight along with the maple baked beans mentioned. Pure deliciousness!! My husband was suspicious of it from the start but he ended up really enjoying it too! So glad we tried it. It used up my vegetables leftover from making meals earlier in the week to boot. I will be making this a dinner a staple in our house!
Thanks for letting me know you tried and liked this! 🙂
I’ve seen through blogland that “Bone Suckin’ Sauce” BBQ sauce contains no high fructose corn syrup, but instead uses molasses and honey. I’m not sure how widely available it is, but I just may have to check it out.
Since writing this post I have tried the Bone Suckin’ Sauce and really like it. I think it’s a good choice!
I have to tell you your recipe is missing the step of missing the two mixtures (breadcrumb and vegetable) together!
I figured it out for myself after a little confusion, but just sending this out there as an fyi t anyone looking to make this!
Oh my! Thank you so much Amanda. I will edit this ASAP!
My boyfriend made this for us last night—tastes SO good and yummy. He used the whole onion and it came out a little bit too wet to the point that it was just holding together enough not to fall apart after baking and cooling, so that’s something to consider if you’re going to use the whole onion. Maybe next time we’ll adjust the bread crumbs a little.
Still tastes great though 🙂 I love having this bbq flavor without the meat in a healthy dinner (and at the moment, lunch)!