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.
Meatless vegetable loaf. A timeless loaf from WWII.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.
Mashed veggies and beans pressed into a pan ready to bake.
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).
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
Do you think you’ll try this? If so, please leave a comment below or tag me on Instagram @getgettys and Facebook @GettyStewart.HomeEconomist and let me know what you think.
I’m not sure Michelle. Have you ever made any other meat or meatless loaves in the crockpot? I’ve never tried that so couldn’t say how it would turn out and if it would hold its form. Anyone else ever try this?
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.
Could this be made in a crockpot?
I’m not sure Michelle. Have you ever made any other meat or meatless loaves in the crockpot? I’ve never tried that so couldn’t say how it would turn out and if it would hold its form. Anyone else ever try this?