All of the gorgeous seasonal produce out now makes me SO happy! Helllloooo corn on the cob. I love to use it in meatless dinners where I don’t even miss the meat too. Since I just did my round up of vegetarian delights last week, I decided to keep it going with this absolutely wonderful summer veggie loaf. With the meaty mushrooms, sun-dried tomatoes, corn, red bell pepper and aromatics it had so much gorgeous flavor and a lot of heartiness from white beans. Using a food processor to prep everything also made assembling it super quick and easy.
I just served it with my favorite sides and called it a wonderful dinner! The texture was wonderful with the creamy beans and the breadcrumbs. The glaze just made it. It was perfect for using that summer produce in a delicious, vegetarian dinner! Hope you all love it too. xoxo
This summer veggie loaf is such a fantastic way to use all of that gorgeous, seasonal produce in one super hearty and flavorful vegetarian meal!
- 1canwhite beansdrained and rinsed. 15 ounces
- 8ouncescremini mushroomsroughly chopped
- 1jarsun-dried tomatoesdrained and rinsed, 8.5 ounces
- 1whole onionthinly sliced
- 1wholered bell pepperseeded and roughly chopped
- 1earcornkernels cut from the cob
- 1cupseasoned breadcrumbs
- 2tablespoonsHP sauce (brown sauce)or ketchup
- 1tablespoondark brown sugar
- 1tablespoonbalsamic vinegar
Pre-heat the oven to 375 and get out a loaf pan. Then combine the beans, mushrooms, sun-dried tomatoes, garlic, onion, red bell pepper and corn in a food processor. Pulse it all together until it is fine and pasty but still has some good texture. Mix the breadcrumbs in thoroughly, then press the mixture firmly into the loaf pan, really packing it down. Then mix the glaze ingredients together thoroughly in a bowl and pour it over the loaf, letting it soak in. Put the loaf pan on a baking sheet to catch any potential spillover and bake it for 50 minutes. Let it cool and set for 20 minutes, then slice and serve immediately with your favorite sides! Enjoy!!