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