A hearty holiday dinner centerpiece that everyone will enjoy. It also makes for tasty leftovers.
Extra virgin olive oil + 2 Tablespoons
1 cup diced carrots
1 cup diced sweet potatoes
1 cup diced red potatoes
1 cup diced celery
1 cup chopped onions
3-4 cloves garlic, minced
¼ cup vegetable stock + more if needed
1 (16-ounce) can white beans like cannellini or navy, drained and rinsed
1 (10-ounce) package firm tofu, drained and pressed dry
2 Tablespoons tamari
2 Tablespoons tomato paste
1 Tablespoon Dijon mustard
1 Tablespoon maple syrup
2 Tablespoons Italian seasonings
3-4 Tablespoons nutritional yeast
1½ cup quinoa flakes or quick oats
Maple Apricot Glaze
½ cup apricot preserves
2 Tablespoons balsamic vinegar
2 Tablespoons maple syrup
To prepare Vegetable Loaf: Preheat oven to 375°. Grease a 9”x 13” pan with olive oil.
Heat 2 Tablespoons olive oil in a stockpot over medium heat. Add in carrots, sweet potatoes, red potatoes, celery, onions and garlic. Sauté for a few minutes until a little browning begins to occur. Then pour in vegetable stock and stir occasionally until soft – about 15 minutes. Transfer to a food processor.
Add in beans and process until vegetables are broken up and mixture is combined.
Crumble in tofu and add in remaining ingredients and process again until well combined.
Pour mixture into prepared pan. Pack down and smooth mixture out with the back of a spoon.
Mix together all Maple Apricot Glaze ingredients together in a small bowl. Divide in half and reserve one half for serving later. Brush the glaze on top of Vegetable Loaf.
Cover with foil and bake for 45 minutes. Uncover and then bake for an additional 15 minutes. Remove from oven and let cool for 5 minutes.
Run a butter knife along the sides of the loaf to loosen and transfer to a serving platter. You can drizzle the remaining glaze on top or serve it on the side. Happy Holidays!