Parmesan Vegetable Loaf

Parmesan Vegetable Loaf
  • 6 servings
  • 0:30 Preparation
  • 0:50 Cooking
  • 1:20 Total Time

Ingredients

Add all
  • 2

    garlic cloves, minced

  • 1

    onion, chopped

  • 1

    zucchini, diced

  • 2

    celery

  • 1 cup
    (250 mL)

    broccoli

  • 1 Tbsp.
    (15 mL)

    margarine

  • 2 tsp.
    (10 mL)

    chili powder

  • 1 tsp.
    (5 mL)

    dried oregano

  • Salt and pepper to taste

  • 2

    potatoes, cooked

  • 2

    egg whites

  • 1

    whole egg

  • 1 cup
    (250 mL)

    cubed tofu

  • 1/3 cup
    (80 mL)

    1 % milk

  • 1/2 cup
    (125 mL)

    breadcrumbs

  • 3 Tbsp.
    (45 mL)

    tomato paste

  • 1/2 cup
    (125 mL)

    grated Parmesan

Preparation

Preheat oven at 375°F (190°C).

Brown garlic, onion, zucchini, celery and broccoli in margarine 4-5 minutes.

Add chili powder, oregano, salt and pepper and cook 1-2 minutes more.

Transfer vegetables to food processor.

Add potatoes, eggs, tofu and milk and purée until smooth.

Transfer to large bowl and add breadcrumbs, tomato paste and Parmesan, mixing thoroughly.

Brush bottom and sides of a loaf pan with melted margarine.

Transfer mix to pan and bake for 35-40 minutes.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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