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Vegan Squash Loaf


Half the Recipe is Approx 220 cals and only 9 g. Sugar with:
14% daily Vit A
20% daily Calcium
19% daily Iron
17% daily Fiber

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  • 1 Medium Summer Squash or Zucchini shredded or processed
  • 1 TBS Flax seed Meal soaked in 3 TBS Water (aka flax egg)
  • 1/2 CUP Hodson Mill Quinoa and Flax Cereal (or any other cereal ie oats for gluten free option)
  • 1 Bunch of Baby Kale
  • 1/4 Onion diced
  • 1 TBS Canola Oil
  • 1 TBS Unsulphured Blackstrap Molasses
  • Spices to taste (I used paprika, Garlic Salt, Chili Powder, Powdered Cayenne Pepper, Sage, Turmeric, Ground Mustard Seed, Pepper, Fenugreek)
  • Optional 1 TBS Breadcrumbs (disregard if going gluten free)


Servings 1
Preparation time 30mins
Cooking time 80mins


Step 1

1. Soak Flax Seed in Water.
2. Process Squash well and mix in Flax Seed.
3. Add Cereal and mix well.
4. Chop and Par-Boil Kale.
5. Saute Onions in Canola Oil and add Drained Kale; continue to Saute.
6. Process Onions and Kale.
7. Fold in Processed Onions and Kale into Squash/Grain Mix.
8. Add Spices; add more Canola Oil if dry or not viscous enough.
9. Pour Mixture into small, shallow baking pan; Top with Sprinkling of Bread Crumbs if wanted.
10. Bake in small, shallow baking pan at 375F for 45-60 minutes or until firm.
11. Let set for 5-10 minutes.


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