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Vegetable Loaf
Source: dLife

Broccoli, carrot, Swiss cheese, and herb loaf.

Prep Time: 20 minutes
Cook Time: 55 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 329.5
Total Carbs 24.5 g
Dietary Fiber 5.9 g
Sugars 9.6 g
Total Fat 17.1 g
Saturated Fat 5.1 g
Unsaturated Fat 7.0 g
Potassium 733.5 mg
Protein 20.6 g
Sodium 311.4 mg
Dietary Exchanges
3 Fat , 3 Vegetables , 1 1/2 Fruits , 1 Meat , 1/2 Starch , 2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
1 each  fresh leeks
1 3/4 cup  Egg Substitute, frozen
0 1/4 cup  fat free half and half
1 lb  Broccoli, chopped, cooked, drained
0 1/4 tsp  mace, ground
2 cup  cooked carrot slices, drained
0 1/4 tsp  dried dill weed
0.6667 cup  Bread, white, very low sodium, cubes
0 1/2 cup  Cheese, Swiss, low sodium, diced
0 1/2 tsp  salt
0 1/2 tsp  black pepper
1 oz  pine nuts
1 cup  salsa
  1. Heat a cooking spray coated frying pan over medium heat. Cook leeks 5 minutes.
  2. Whisk egg product and half and half and separate equally between 2 bowls.
  3. Mix broccoli, half the leeks, and mace to one bowl and carrots, the rest of the leeks, and dill weed to the other.
  4. Mix half the breadcrumbs, cheese, salt, and pepper into each bowl.
  5. Cover the bottom of a 9 x 5 inch loaf pan with parchment paper. Coat with cooking spray.
  6. Spread carrot mixture into bottom of pan and top with pine nuts. Spread broccoli mixture overtop.
  7. Place loaf pan in a roasting pan and pour 2 inches of water in the roasting pan.
  8. Bake loaf, at 350 degrees F, 45 to 55 minutes.
  9. Let rest 5 minutes before serving. Serve salsa on the side, if desired.

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