Vegetable Loaf and Pasta Salad
Green
A hearty vegetable loaf with chickpeas, carrot and celery, topped with tangy tomato sauce and served with creamy pasta salad. A tasty family meal.
Ingredients
- Ingredient
- Amount
- Olive oil
- as needed
- Onion
- 1, diced
- Garlic
- 3 cloves, crushed
- Carrots
- 2, grated
- Celery
- 2 stalks, finely diced
- Chickpeas
- 2 x 400g cans drained
- Breadcrumbs
- 1 cup
- Ground flaxseed
- 2 1/2 tbsps
- Worcestershire sauce
- 1 tbsp
- Soy sauce salt reduced
- 1 tbsp
- Salt and pepper
- to taste
- For the tomato sauce
- _
- Olive oil
- as needed
- Onion
- 1/2, diced
- Brown sugar
- 1/2 tbsp
- Tomato paste
- 1 tbsp
- Crushed tomatoes
- 1/2 cup
- Worcestershire sauce
- 1 tsp
- Apple cider vinegar
- 35mL
- Salt and pepper
- to taste
- For Pasta Salad
- _
- Macaroni pasta
- 250g dry
- Tomato
- 1, diced
- Red onion
- 1/4, finely diced
- Celery
- 1 stalk, finely diced
- Frozen peas
- 1/3 cup
- Greek yoghurt
- 50g
- Mayonnaise
- 50g
- Worcestershire sauce
- 1 tsp
- Dried dill and fresh parsley
- to taste
- Salt and pepper
- to taste
Method
- Heat a large saucepan over medium heat. Add the oil and onions and cook stirring occasionally until the onion starts to look transparent.
- Stir in the brown sugar, tomato paste, crushed tomatoes, Worcestershire sauce and vinegar. Bring the mixture to a boil over high heat, stirring often until it thickens to a sauce like consistency. Remove from heat, season with salt and pepper and set aside.
- Preheat the oven to 180oC. Spray or lightly brush the large baking tray with oil.
- Heat a large saucepan over medium heat and add the oil. Add the onion, garlic, carrot and celery and cook until the onion starts to look transparent. Remove from heat and set aside.
- Add the drained chickpeas to a large bowl and mash until they are well broken up (not pasty or mushy).
- Add the cooked vegetables and remaining ingredients to the chickpeas. Stir until very well combined.
- Press the loaf mixture into the prepared tray and cover with foil. Bake for 30 minutes.
- Remove the tray from oven and spread the tomato sauce evenly over the top of the loaf.
- Bake uncovered for another 15 minutes.
- Allow to rest for at least 15 minutes before slicing, to ensure it holds together.
- Cook the pasta until just cooked al dente.
- Drain and rinse the pasta under cold water and set aside.
- In a bowl, add the yoghurt, mayonnaise, Worcestershire sauce and herbs. Stir well to combine and season with salt and pepper to taste.
- Place the prepared vegetables in a large bowl, add the pasta and dressing. Stir well to combine.
Serve the vegetable loaf and the pasta salad together or serve alongside other dishes!
Serves: 6
This recipe has been produced for the School Lunch Program by School Food Matters in partnership with Loaves and Fishes Tasmania and Department of Health Tasmania Dietitians.
Feel free to share with this acknowledgement.
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