Carrot Parsnip Holiday Loaf with Kale and Wild Rice


Here’s a moist, vegetarian loaf that functions as an entrée at your table during the holidays. Change up the spices and seasoning to your taste—sage and thyme would be great in place of the Italian herbs—and a sandwich made from the leftovers, grilled with your favorite cheese, is something to get excited about. Serve with our favorite vegan gravy! —An Nuyen 

Serves 6

2 tablespoons olive oil
One 15-ounce package Carrot-Parsnip Made by Lukas veggie burgers
5 ounces kale (1 small bunch), stemmed and finely chopped
1/2 medium yellow onion, diced
1 cup cooked wild rice
1 tablespoon vegetarian Worcestershire sauce
1 teaspoon Italian seasoning (blend of oregano, basil, and parsley)
3/4 teaspoon fine sea salt
1/2 teaspoon black pepper
1 garlic clove, minced
1 large egg, beaten

Preheat the oven to 350° Fahrenheit. Line a half-sheet baking tray with aluminum foil and lightly grease the foil with olive oil.

In a large skillet, heat the olive oil over medium heat. When hot, add the chopped kale and sauté for a few minutes until the leaves are just wilted. Transfer to a large mixing bowl. In the same skillet, cook the onion until softened, 5 to 7 minutes, adding another splash of oil if necessary.

In a large mixing bowl, combine the veggie burger mix with the cooked kale, onions, wild rice, Worcestershire sauce, spices, and egg.

Pile the mixture to the baking tray and, using your hands, shape into a rustic loaf about 8 x 4 inches. Transfer to the oven and bake for 30-45 minutes, until firm to the touch. Cool for 10 minutes before carefully transferring to a serving dish and serving. 

Posted on November 13, 2015 .