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Plate of Mini Roasted Red Pepper Veggie Loaves with broccolini

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


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.



Oven Roasting Beans

  • 115 oz can cannellini beans, drained and rinsed
  • 115 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:


  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.


*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.