We are pulling out all the flavorlicious goodness of roasted peppers and sundried tomatoes in these irresistible mini veggie loaves. These ultra-comforting Mini Roasted Red Pepper Veggie Loaves are incredibly flavorful and filled with wholesome ingredients that are sure to knock your socks off. Healthy, oil-free, refined sugar free, plant based, and perfectly delicious, without the mushiness, these Mini Roasted Red Pepper Veggie Loaves are what veggie loaf dreams are made of.

Whole Food Plant Based, plant based, vegan, oil free, refined sugar free, no highly processed ingredients, and gluten free.

Hi there, Ameera here!

I love me a great veggie loaf!  It is one of my ultimate comfort food favorites.  What I love about these mini veggie loaves is that it has amazing texture.  We ran a number of kitchen tests before landing on how to get great texture – which is not too mushy and still holds together without being too dry.

Roasting the Beans

Our first couple of kitchen tests resulted in an amazing tasting veggie loaf (loaves), but they were just a teeny tiny bit mushy. Dad loved them; he said they were delicious and the tiny bit of mush didn’t bother him at all.  He thought that they were perfectly moist and super tasty, and he gobbled them right down.

However, Mom and I were determined to find a way to eliminate the slight “mush” completely, but without sacrificing flavor.  That’s when we decided to just quickly oven roast the beans before placing them in the food processor.

Annnnd it made ALL the difference in the world.  Of course, this step is totally optional, but we think it was a turning point in veggie loaf greatness!  😛  LOL

Placing them in the oven, slightly dries out the beans. Some will even split open, which is perfectly fine as well.  This totally helped eliminate the tiny bit of mushiness, making for a perfect mini veggie loaf.

Also, making 4 mini loaves, rather than one huge loaf, improves the surface to oven heat ratio so they cook evenly throughout, and this also improves the interior texture as well.  We were thrilled!

Extra Pow 

Using roasted red peppers combined with sundried tomatoes really boosted the flavor factor!  Dad wanted to eat all of them.  He said they were delicious.  He ate them with our Healthy Ketchup.  I’ll let Mom tell you more!

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Hi! Robin here!

Monkey’s idea to roast the beans before placing them in the veggie loaves was pure genius in my opinion.  It really improved the texture.  The recipe was already great and super tasty, we just needed to find a way to dry it out a tad and this method worked wonders.  We all loved it.

Plus making them into mini loaves made for a really cute table presentation!  We plan to make them as one of our main dishes for Easter dinner!

We hope you give this recipe a try.  If you make our mini veggie loaves, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Products Used:

• Food Processor
• Baking Sheets

Mini Roasted Red Pepper Veggie Loaves

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 Minutes
• Cook Time: 35 Minutes (+17 minutes for roasting beans)
• Total Time: 50-67 Minutes
• Yield: 4 Mini Loaves 1x
• Category: Dinner
• Method: Oven
• Cuisine: Italian

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Description

We are pulling out all the flavorlicious goodness of roasted peppers and sundried tomatoes in these irresistible mini veggie loaves. These ultra-comforting Mini Roasted Red Pepper Veggie Loaves are incredibly flavorful and filled with wholesome ingredients that are sure to knock your socks off. Healthy, oil-free, refined sugar free, plant based, and perfectly delicious, without the mushiness, these Mini Roasted Red Pepper Veggie Loaves are what veggie loaf dreams are made of.

Whole Food Plant Based, plant based, vegan, oil free, refined sugar free, no highly processed ingredients, and gluten free.

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Ingredients

Scale 1x2x3x

Oven Roasting Beans

• 1 – 15 oz can cannellini beans, drained and rinsed
• 1 – 15 oz. can chickpeas, drained and rinsed
• ½ teaspoon sweet paprika

Rest of the Veggie Loaves Ingredients

• 4 oil-free sundried tomato halves *
• 4 Medjool dates
• ½ cup roasted red peppers, coarsely chopped*
• 2 celery ribs, small dice
• 2 Tablespoons tomato paste
• 2 Tablespoons reduced sodium tamari * (see notes)
• 1 Tablespoon miso *
• 1 cup panko bread crumbs (gluten free if needed) *(see notes)

Spices/Herb Mix

• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 Tablespoons dried minced onion flakes
• 2 teaspoons Italian seasoning
• 1 teaspoon dried parsley
• ½ teaspoon sea salt (+/- to taste) *
• ¼ teaspoon black pepper

Other Ingredients:

• Ketchup of choice (or Healthy Ketchup)

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Instructions

1. Preheat the oven to 350 F.
2. Line two baking sheet with parchment paper. Place the drained and rinsed cannellini beans and chickpeas in a bowl and sprinkle the ½ teaspoon of paprika on them, mix them up to ensure they are coated, then place them on one of the baking sheet and bake for 17 minutes.  This removes moisture from the beans. Some of the beans may split open, that is fine.
3. Place the sundried tomatoes in a small bowl and cover with boiling water, allow to sit for 15 minutes.
4. Place the Medjool dates in a small bowl and cover with boiling water, allow to sit for 15 minutes.  Note, if the Medjool dates are fresh and soft, you do not need to cover them in boiling water.  They can go straight into the food processor.
5. Drain the sundried tomatoes and Medjool dates, place in a food processor and blend to chop them up. Then place all the remaining ingredients into the food processor and pulse until the everything is broken up and blended.  Do not over-process the mixture.
6. Form 4 small football (0val) shaped veggie loaves, place them on a parchment lined baking sheet and bake for 25 minutes. Remove from the oven, top with ketchup and return to the oven and bake for an additional 10 minutes.
7. Remove from the oven and allow to sit for 5 minutes before serving.

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Notes

*Sundried Tomatoes:  Be sure to select oil free sundried tomatoes. They are typically dried like dates.  We use Mediterranean Organic Sundried Roman Tomatoes.

*Tamari: We used San J Tamari Soy Sauce Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.

*Miso:  We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free.

*Roasted Sweet Peppers/Strips:  We found roasted red pepper strips at our local grocery store under their own brand.  You can also buy Mancini Roasted Sweet Peppers. They are beautifully sweet, Whole Food Plant Based compliant, and have excellent flavor; however, you can roast your own peppers if you’d like. Place the oven rack near the top and set the oven to high broil. Place the red bell peppers or one large on a baking sheet and broil on high, turning occasionally until the pepper is soft and the skins are dark (black). This takes about 10-15 minutes (or longer depending on the size of the peppers). Immediately place the pepper in a glass container and cover with plastic wrap or a tight-fitting lid to sweat the pepper. This helps with removing the skins and seeds. Set aside for 10 minutes to cool. take the cooled pepper and pull the stem off and discard; then tear open one side of the pepper and scoop out the seeds (discard), then lay the pepper out flat, charred skin side up, then pull and scrape off the charred skins and discard. Then cut into thin strips.

*Panko Bread Crumbs: We used Ian’s Gluten Free Pankocrumbs for this recipe.  If you do not need to be gluten free, feel free to use any panko bread crumbs of your choosing. However, if you are looking for a 100% WFPB compliant gluten-freebread crumbs, you will need to make them the day before you make this dish. Food for Life Gluten Free Brown Rice English Muffins work perfectly for those who are Whole Food Plant Based and gluten free, as they are refined sugar free and oil free. If your diet does not restrict gluten, you can use any WFPB compliant Panko crumbs. For the Food for Life Gluten Free Brown Rice English Muffin conversion to bread crumbs– Tear one (or two) room temperature Gluten Free Brown Rice English Muffin into small pieces, then place them in the food processor and pulse until it is completely broken down like coarse breadcrumbs. This make take several minutes. Place the crumbs onto a cookie sheet, spread them out and let them dry out overnight, then process them in the food processer again, then measure the amount needed for the recipe.

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving: Makes 4 small veggie loaves

*Storage: Use within 7 days.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.