Vegan, Gluten-free Loaf

Vegan, Gluten-free Loaf

Are you looking for something special to serve to guests or something tasty to serve for a holiday or celebration? Or maybe you just want something that is plant-based and substantial to sink your teeth into that is very good. Look no further – this vegan, gluten-free loaf is delicious – and easy to make!


Vegan loaf

(Check out below how I dressed it up for Easter!)

The flavor is nutty and dense without being dry. I have had the recipe for years but had only made it once. I’m so glad that I kept it and made it again. It is one of my husband’s favorite new dishes!


I adapted it from Vegan Delights by Jeanne Marie Martin.



If you are looking for some more great ways to use Trader Joe’s healthy shortcut products, check out my Trader Joe’s cookbooks!


Quick and Healthy Meals from Trader Joe’s

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Weight Watcher Points are available on my Jamie Davidson Cooks! Web site.

Recipes for Gluten-free, dairy-free, vegan and vegetarian recipes are included in both cookbooks.

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Vegan, Gluten-free Loaf

Serves 6 to 8

Notes: You can use a food processor to chop the carrots, celery, parsnips and onions into small pieces. You could also substitute 2 containers of Trader Joe’s Mirepoix and add 1 cup of onion and the parsnips. Any of the following beans can be used instead of the white beans: garbanzo beans, pinto, kidney or adzuki. You can also used canned, rinsed beans. Pecans, filberts or sunflower seeds, or a combination of nuts and seeds can be used in place of walnuts and almonds. For this loaf I used Rancho Gordo Cassoulet beans that I cooked in the slow-cooker for several hours before assembling the loaf. For the amaranth flour, I purchased amaranth in the bulk section of Whole Foods and ground it into a flour with a coffee grinder.



2 cups cooked and rinsed white beans

1 1/2 cups (about 3-4 small) finely chopped carrots (see notes)

1 1/2 cups (about 2-3 stalks) finely chopped celery (see notes)

1 1/2 cups finely chopped parsnips

2 to 3 teaspoons Better Than Bouillon Vegetable Base or 2 to 3 vegetable bouillon cubes

3 to 5 tablespoons tamari (gluten-free soy sauce) or Braggs Amino Acids to taste

1/8 teaspoon or less cayenne pepper

2 cups (about 1 very large) finely chopped onion

4 cups brown rice bread (available at Trader Joe’s), cut into 1/2-inch squares or 6 cups other bread

2 cups chopped mushrooms

1 1/2 to 2 cups partially ground nuts or seeds (I used a mixture of walnuts and almonds)

3/4 to 1 cup fresh chopped parsley

3/4 cup amaranth or buckwheat flour

1/4 cup chick pea, arrowroot, soy or gluten-free flour

2 to 3 cloves garlic or equivalent bottled minced


Steam the carrots, celery and parsnips in a vegetable steamer or in a skillet with a little bit of water until tender. (The amount of time will depend on the size of the chopped vegetables.)

Place the bean and vegetables with the bouillon and the other flavorings into a large bowl and mash the beans and vegetables until thoroughly mixed and smooth. Add the raw onion and the remaining ingredients and mix everything together well, using your hands to do the mixing if that works for you.

Preheat the oven to 350 degrees and line a large baking sheet with wax or parchment paper and coat with oil. Shape the mixture into a 3-inch-high oblong loaf in the pan with rounded top and edges. Bake for 80 to 90 minutes until the loaf is well-browned and cooked as firmly as you like it.

You can also form smaller loaves and cook them for less time. This mixture could also be used to form burgers that are then baked in an oven or cooked in a skillet.

This recipe can be adapted and can have several variations, depending on what kind of beans, nuts, bread and seasonings you use. I’ll be experimenting and will let you know how it works out.


We served this loaf for our plant-based Easter this year. I decorated it with mashed sweet potatoes and mashed potatoes. It can be shaped and decorated for any occasion. The options are endless! Mother’s Day is coming up! (You could make it into a round and decorate it as a flower.)


Easter vegan loafWe served this with mashed sweet potatoes, mashed potatoes, salad and purple cauliflower.


Please let me know how you like this dish and what variations you might have tried.








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Copyright Jamie Davidson 2017





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