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Eco-loaf (100% vegetarian)

May 5, 2011

Try this low-cost vegetarian version of meatloaf. The recipe is really similar to traditional meatloaf with the main difference being that it’s based on peels and stalks of vegetables. If you set aside the scraps each time you cook vegetables (it’s no problem if you freeze them) you’ll quickly have enough to make this eco-recipe. This works with any food scraps and, trust me, you’ll never be disappointed! Even though it’s certainly not ‘haut-cuisine’ it’s delicious nonetheless. As usual I just managed to take the photo before it was eaten up! Here’s the recipe just as I made it today.



Stalks and leaves of broccoli and cauliflower

1 handful of parmesan

1 egg

2 tbspns olive oil

1 slice of dry bread

1 handful of breadcrumbs

1 clove garlic

1 cup white wine or beer

3 soup ladles of broth

Salt and pepper



Roughly chop the stalks and leaves. Cook in a pressure cooker for 15 minutes. Drain and quickly fry in a pan with a tablespoon of olive oil and a clove of garlic. Season with salt and pepper to taste. Add the egg, the parmesan and the slice of dry bread. Mix well and add salt if necessary. Using your hands, form the mixture into a meatloaf shape. Roll it all over in the breadcrumbs. In the pressure cooker, heat a tablespoon of olive oil and lightly brown the eco-loaf on all sides. Add the white wine or beer and then allow to evaporate on high heat. Then, add the 3 soup ladles of broth and close the pressure cooker. Let it cook for 15 minutes from the whistle. Remove from heat and leave to rest in the broth for a few minutes. Serve  warm  with the broth it was cooked in, adding sesame seeds if you wish.


One Comment leave one →
  1. Lorna Gray permalink
    May 28, 2011 4:36 pm

    I made this last weekend – absolutely scrumptious! I froze my leftover spinach and the leaves and green tops of celery, leek, spring onion etc and then made it once I had enough ‘scraps’.

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