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.

6
20 min
1h 15 min

Ingredients

  • 2 cans 14 oz (398 ml) Del Monte 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.