Tasty Vegetable Loaf – From the Kitchens of WWII

This vegetable loaf is a tasty meatless dinner alternatives featuring mashed beans and vegetables instead of meat. It comes to us from the kitchens of World War II.

Also Read: War Time Applesauce Cookies , Extending Butter – A Rationing Hack from War Time, War Time Molasses or Boiled Raisin Cake

Here’s a “Tasty Vegetable Loaf” recipe from Economy Recipes for Canada’s “Housoldiers” (Toronto: Canada Starch, 1943). It was one of many recommended during WWII to help housewives provide nutritious and varied meals while being faced with food shortages and strict rations.

With this recipe a housesoldier could achieve several purposes – use leftovers (veggies & stale bread), replace meat, provide variety and use ingredients that were readily available and economical – beans and carrots.

And the added bonus is, it’s as tasty as its name suggests!

For special occasions, the recipe points out that cheese, tomato or egg sauce are particularly tasty with this loaf. For those recipes see page 16 of this booklet found at www.wartimecanada.ca.

Recipe for Tasty Vegetable Loaf from WWII

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5 from 4 votes

Tasty Vegetable Loaf – From the Kitchens of WWII

A tasty vegetable loaf perfect for a meatless alternative. As tasty today as it was during the war time rationing era for which it was developed. Shown as written in Economy Recipes for Canada’s “Housoldiers”. (Toronto: Canada Starch, 1943).

Prep : 10 minutes mins

Cook : 40 minutes mins

Total Time: 50 minutes mins

Ingredients

• 2 cups cooked carrots diced
• 2 1/2 cups cooked lima or navy beans mashed
• 2 large eggs or 3 small eggs
• 1 tsp salt
• 1/4 tsp pepper
• dash Cayenne pepper
• 1/4 tsp Worcestershire sauce
• 1/2 cup milk
• 3 cups bread crumbs not too stale
• 1/2 onion chopped fine
• 4 Tbsp melted fat
• 2 Tbsp chopped parsley

Instructions

• Combine cooked, diced carrots and cooked mashed beans.
• Beat eggs slightly, add seasonings and milk.
• Combine breadcrumbs, chopped onion, melted fat and parsley; add to vegetables mixing thoroughly.
• Turn into a well-greased loaf pan (or ring mould) and bake at 375°F (190°C) for 35 to 40 minutes.
• Turn out on heated serving platter and serve with desired sauce.

Notes

The recipe says: Other left-over vegetables such as cooked celery, corn, beets, etc., may replace the cooked carrots; while mashed parsnips, turnips or potatoes, etc., may wholly or partially replace the mashed beans.
For my loaf (pictured) I used a can of white kidney beans (drained) and leftover roasted vegetables (carrots, parsnips, potatoes, onions) from a pot roast. I lightly mashed them together with some shredded frozen carrots. It was delicious, with a finer texture than if using diced vegetables as the recipe recommends.
Yield 1 8 x 4 loaf serves 4-6 people

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Thanks to the Canadian Home Economics Foundation for its support in helping me test and share these recipes. 

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