Tuesday, November 10, 2009

Hashing it out, loafing around

Seriously, you should make this. Try it!
 Monday's Supper
Veggie Loaf takes over the world! With her sidekick corn & edamame salad!
This recipe is made easier with a food processor and a shredding attachment, but it can be done with a regular box grater as well. The ingredients are pretty versatile, so use what you have on hand for seasonings. While I recommend that you pick up some nutritional yeast, I can understand if you're hesitant, or if you just can't find it where you live (Calgarians may not complain, I found nooch at Superstore last week! Although it doesn't have B12 in it, strangely). You can leave it out and substitute a bit of vegetable bouillon powder, or maybe some dry soup mix, or a tablespoon of miso, just be aware of how much sodium you add. Enjoy!
Ready for the oven
Ready for the oven.

The Thrifty Vegan's Mouthwatering Hash Brown Loaf
  • 1 largish onion (should be about 2 cups once shredded)
  • 3-4 medium russet potatoes (should be about 4 cups once shredded)
  • 1/3 cup nutritional yeast
  • 1/3 cup sunflower seeds
  • 1/8 cup vegetable oil
  • 1/3 cup spelt flour (can substitute with regular, whole wheat or rice flour)
  • 2 tbsp apple cider vinegar or rice vinegar
  • ¼ tsp salt
  • ¼ tsp dried basil
  • ¼ tsp paprika
  • ¼ tsp thyme
  • black pepper to your tastes
Fresh from the oven
  1. Shred onion in food processor or with box grater (be careful!). Transfer to large bowl. You will cry, be prepared.
  2. Shred potatoes, squeeze dry in cheesecloth or do the best you can with a colander. Transfer to same big bowl of onions. (NB: Don't let the potatoes sit too long or they will turn black. That won't affect the taste, but it won't look very nice. If you have to leave them for awhile–more than a couple minutes–cover the potatoes with water).
  3. Add rest of ingredients, plus anything else you might like to spice things up with. In fact, after you’ve added the vinegar, you can be pretty creative with the spices.
  4. Mix thoroughly with a spoon, or your clean, flu-free hands, until the potato shreds are clearly covered with delicious flavour.
  5. Transfer mixture to lightly oiled or non-stick loaf pan. (NB: If you don’t have one, try baking it in a pie dish, or individual lunch-sized ones in muffin tins. Just make sure you adjust the cooking time accordingly–that means don’t cook it as long if it’s in a smaller container).
  6. Bake at 375 F for 1 hour.
  7. Serve with steamed veggies and nutritional yeast gravy or miso gravy.
Ahh pretty mould
Lovely ridges from the bottom of the ungreased pan.


  1. I think I should be your 'taster on the street'.

  2. How interesting, I have never had a vegetable loaf I will definitely keep this in mind for when my vegetarian friends come over for dinner

  3. That photo - the very first one is one of the most beautiful photos...ever. I love it. What are the beans? Lovely.

  4. Thanks for all your kind words!

    Kitchen Butterfly: The salad is made from Corn and Edamame. Edamame are young/unripe soybeans. They're high in protein and you might find them served in the pod, with lots of salt at Japanese restaurants.

  5. Zoey, that veggie loaf looks GREAT! I've never cooked with 'nooch' before. Where in the grocery isle would I find it?

  6. Thanks Lauz! Nutritional Yeast was near the bulk stuff at Superstore, but your best bet is Community Natural Foods, where it is in the bulk section. It's bright yellow flakes. Enjoy!

  7. so the vegetable loaf scares me a bit, but the edamame salad looks amazing!

  8. That actually looks tasty/intriguing. I think I will go get some nutritional yeast and try it myself one day :) Also, nice salad!

  9. Olga, there's nothing to be scared of! Kind of like a giant vegan latke...haha

    Vincci, thanks! I've heard that nutritional yeast is love/hate kind of thing for most people, but its cheesy-smoky flavour is just wonderful in gravies and casseroles.

  10. I wonder if you could use sweet potatoes instead of carrots.. think I'll try this tonight. Keepyou posted Zoey :)

  11. Evenin' Zoey :)

    So I forgot that I didn't have enough potatoes, so I changed the recipe up a bit..

    I used a sweet potato and a normal potato

    Added a clove of garlic

    Added some mushrooms (because I love them)

    Used mixed sunflower, pumpkin and soy beans

    Added some shredded zucchini (felt like it!)

    So after pulling the lovely loaf out of the oven, I realized that I'd forgotten to dry off the onions/potatoes when mixing them up. The result was too wet to stay in the loaf form. So instead of getting cranky, I used a circle cookie cutter as a mould and put the cooked "loaf" in that to form a shape to serve, added mushroom gravy and had a side of sauteed mushrooms, red and green pepper, and baby bok choy (sauteed in braggs and a touch of olive oil) with a drizzle of home made tzakiki over them.