You can update your YOU+ DOLE filters here to get the most tailored experience.

Crunchy Vegetable Nut Loaf

Rate This

Total Time (minutes)
115
Difficulty
1
Servings
10
Ingredients
12
Total Prep Time: 30 minutes
Calories Per Serving: 210
Nutrients

Nutrition Facts

Serving Size (103g)

Amount per serving
Calories 210 Calories from fat:
% Daily Value*
Fat 15 g 19 %
Saturated 2 g 10 %
Trans 0 g
Cholesterol 15 mg 5 %
Sodium 95 mg 4 %
Potassium 240 mg 6 %
Carbohydrate 16 g 6 %
Fiber 3 g 11 %
Sugars 3 g
Protein 6 g
Vitamin A 0 %
Vitamin C 0 %
Calcium 4 %
Iron 6 %
Vitamin D 0 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 2 tablespoons olive oil
  • 1 DOLE® Onion, peeled and chopped
  • 2 stalks DOLE® Celery, roughly chopped
  • 1 DOLE® Carrot, peeled and coarsely grated
  • 1 cup DOLE® Mushrooms, cleaned and roughly chopped
  • 1 cup DOLE® Baby Spinach
  • 1-1/4 cups unsalted peanuts, coarsely chopped
  • 1-3/4 cups cooked brown rice
  • 1 egg
  • 3 tablespoons dark tahini
  • 2 tablespoon ketchup
  • 3 teaspoons Dijon mustard

Directions

  1. Preheat oven 375°F. Coat 9-inch loaf pan with cooking spray.
  2. Heat oil in large nonstick skillet over medium-high heat. Stir in onion and celery, cook for 2 minutes, add carrots, mushrooms and spinach, cook for 2 more minutes, remove from stove and allow to cool.
  3. Add remaining ingredients and mix well. The mixture should be thick but moist.
  4. Bake 35 to 45 minutes, remove from the oven, and serve immediately family style.
View & leave comments
Crunchy Vegetable Nut Loaf Prep Time:30 minutes Cook time:115 minutes Serves: 10
Nutrition facts: 210 Calories, 15 grams fat
Ingredients: 2 tablespoons olive oil , 1 DOLE® Onion, peeled and chopped, 2 stalks DOLE® Celery, roughly chopped , 1 DOLE® Carrot, peeled and coarsely grated , 1 cup DOLE® Mushrooms, cleaned and roughly chopped , 1 cup DOLE® Baby Spinach, 1-1/4 cups unsalted peanuts, coarsely chopped , 1-3/4 cups cooked brown rice , 1 egg, 3 tablespoons dark tahini , 2 tablespoon ketchup, 3 teaspoons Dijon mustard, Directions:Preheat oven 375°F. Coat 9-inch loaf pan with cooking spray.Heat oil in large nonstick skillet over medium-high heat. Stir in onion and celery, cook for 2 minutes, add carrots, mushrooms and spinach, cook for 2 more minutes, remove from stove and allow to cool.Add remaining ingredients and mix well. The mixture should be thick but moist.Bake 35 to 45 minutes, remove from the oven, and serve immediately family style.