Seed and kidney bean loaf with carrot and parsnip sticks

carrot and parsnip sticks with olive oil and sea salt

It’s a cool fall day so I considered making soup. But leftover soup doesn’t work well for lunches so I’m doing the next best thing – a veggie loaf made with sunflower and pumpkin seeds (nuts aren’t allowed at school) and some roasted parsnips and carrots from my garden.

Loafs and parsnips don’t usually go over well with the kids but there are four of us in this family and we all take turns having our favourite foods for dinner. Plus, with the brussels sprouts and squash successes I’ve had lately, I’m willing to take another risk. But I threw in some trusty carrots just in case the parsnips are still on the yucky list.

These are on my yummy list.

Seed and kidney bean loaf

Veggie loaves are great – they can be made with whatever ingredients are on hand and personalized to match any preferences. You can start with The Magical Loaf Studio’s handy recipe maker for a dependable loaf or find a recipe in a book. The options are endless. The loaf I made today was made on the fly with seeds and beans to make a filling, tasty and nutritious meal. I avoided using any ingredients that would put my kids on the defensive (like onions or celery).

  • 1/3 cup pumpkin seeds
  • 1/3 cup sunflower seeds
  • 1 can of red kidney beans
  • 1 cup vegetable broth
  • 1 carrot, chopped finely
  • 1 clove of garlic
  • 1/2 cup oats – blended into a flour
  • 1/3 cup tomato paste
  • 1/2 cup nutritional yeast
  • 1/2 teaspoon of chili powder
  • 1 teaspoon grapeseed oil
  • salt to taste

Blend the seeds into a powder and put them in a large bowl with the drained and rinsed beans. Mash them together with a fork or potato masher. Add the remaining ingredients and put them in a greased loaf pan. Bake at 400 F for an hour.

Pumpkin seed, sunflower seed and kidney bean loaf
Seed and kidney bean loaf

While the loaf was baking, I sliced the carrots and parsnips and coated them in olive oil and placed them on a roasting sheet with a bit of sea salt. These went in the oven with the loaf for about 40 minutes, turning once.

carrot and parsnip sticks with olive oil and sea salt
Carrot and parsnip sticks with olive oil and sea salt

The kids loved the carrots and parsnips – there were no leftovers for lunch. The loaf went over well with my daughter but my son complained he didn’t like it. He ended up eating a fair portion of his loaf with a bit of urging so it went better than I expected. I thought the loaf was delicious.

About lunch…

Despite making it nut free, this dinner won’t fly for the kids lunches. The loaf would look strange to the other kids who are used to more traditional Canadian meals. So I won’t embarrass my daughter by packing it for her even though she liked it a lot. My son will have a hummus sandwich with cucumber slices on whole wheat bread and my daughter will have a vegan ham sandwich. I’d pack the carrot and parsnip sticks if I had any leftovers. They’d have no problem with that!

I’d love to know what other vegan moms pack their kids for lunch. Do you worry about other kids teasing your kids if you pack them something like a veggie loaf?


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