Whole30 Savory Vegetable Loaf

Elevate your plant-based meal prep with this hearty and nutritious Whole30 Savory Vegetable Loaf, a perfect blend of vibrant veggies, almond flour, and flaxseed to keep things wholesome and satisfying. Packed with grated carrots, zucchini, red bell pepper, and wilted spinach, this veggie-packed loaf is seasoned with parsley, thyme, and oregano for a burst of fresh, herby flavor in every bite. Naturally gluten-free, grain-free, and compliant with the Whole30 program, it’s gently baked to golden perfection, making it an ideal centerpiece for brunch, dinner, or meal prep. Serve it sliced alongside a crisp salad or your favorite Whole30-approved condiments for a meal that’s as nutritious as it is delicious. With minimal prep time and a bold, savory flavor profile, this vegetable loaf is destined to become a favorite for anyone seeking clean, wholesome comfort food.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 medium carrots, grated
• 1 medium zucchini, grated
• 1 medium red bell pepper, finely chopped
• 2 cups baby spinach, chopped
• 1 cup almond flour
• 1 tablespoon coconut flour
• 3 tablespoons ground flaxseed
• 3 large eggs
• 0.25 cup fresh parsley, finely chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 0.5 teaspoon sea salt
• 0.25 teaspoon freshly ground black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a loaf pan with olive oil or line it with parchment paper to prevent sticking.

Step 2

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic; sauté until the onion becomes translucent, about 5 minutes.

Step 3

Add the grated carrots, zucchini, and red bell pepper to the skillet. Cook for another 5 minutes, stirring occasionally, until the vegetables are tender.

Step 4

Add the chopped spinach to the skillet, cooking until it wilts, about 2 minutes. Remove the skillet from the heat and let the vegetables cool slightly.

Step 5

In a large mixing bowl, combine the almond flour, coconut flour, ground flaxseed, eggs, parsley, thyme, oregano, sea salt, and black pepper.

Step 6

Once the cooked vegetables have cooled slightly, add them to the mixing bowl with the dry ingredients and thoroughly mix until well combined.

Step 7

Transfer the vegetable mixture into the prepared loaf pan, pressing it gently to even out the surface.

Step 8

Place the loaf pan in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the loaf is set.

Step 9

Remove the loaf from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.

Step 10

Slice the loaf into pieces and serve warm or at room temperature. Enjoy your savory Whole30 Vegetable Loaf with your favorite Whole30-compliant condiments or sides.

Nutrition Facts

Serving size	(1062.5g)

Amount per serving	% Daily Value*
Calories	1396.3

Total Fat 102.9g	0%
Saturated Fat 14.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 558mg	0%
Sodium 1620.7mg	0%
Total Carbohydrate 80.8g	0%
Dietary Fiber 34.8g	0%
Total Sugars 26.0g
Protein 57.2g	0%

Vitamin D 123IU	0%
Calcium 743.4mg	0%
Iron 17.6mg	0%
Potassium 3038.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.7%

Protein: 15.5%

Carbs: 21.9%