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Healthy Vegan Broccoli Loaf

3 Comments 21 February 2011

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The following recipes are from The Vegetarian Shabbat Cookbook

Micah Publications is the Source for Jewish Animal Rights and Vegetarian Books


Broccoli is so healthy, that any way you eat it is good.   Prepare this loaf for a winter

Shabbat and bake potatoes and squash with it,  but make enough for the next day because

broccoli loaf at room temperature might be just the thing for a Shabbat afternoon lunch.

And serve it with the curried roasted potato salad, followed with spice cake.

Heat oven  375º

  • 3 cups of broccoli florets, steamed and pureed in food processor
  • 1/2 cup wheat germ
  • 1/4 cup nutritional yeast
  • 1/2 cup chopped onions or scallion
  • 1/4 cup parsley
  • 1/2 cup vegan cheddar cheese
  • pinch of salt
  • 1 Tablespoon of seasoning
  • sprinkle top with paprika
  • Optional:  pinch of nutmeg on top.

Oil  small loaf pan.  Mix all ingredients together.  Bake 40 minutes or until top browns, and there you are.  Could anything be easier?

Serves 4-5

Note: Nutritional yeast is light and flaky, rich in Vitamin B12, and adds a cheese flavor—

can be used in place of Parmesan cheese.

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Your Comments

3 Comments so far

  1. Jen says:

    This was wonderful! I made it this afternoon and ate it lukewarm with a vegan gravy. Thanks so much for posting!


  1. Broccoli Loaf With Mushroom Gravy (and working on better prep) « The RA Vegan - 01. May, 2011

    […] to do with it!  So I set out to find a recipe to use some of it and came across this amazing Broccoli Loaf!  I doubled the recipe, and left out the parsley using some fresh thyme instead since I had it. […]

  2. Kosher Recipes | Kosher Recipes | Baked Potato With Broccoli and Cheese - 08. Mar, 2011

    […] Healthy Vegan Broccoli Loaf ( […]

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