Vegetable Loaves

HEALTHY RECIPE FROM THE PRITIKIN COOKING SCHOOL

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Vegetable Loaves
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Here's a great way to take a nice hefty serving of veggies with you wherever you go. Cook up these two Vegetable Loaves over the weekend, then wrap slices individually. Pack with some whole-wheat bread and Dijon mustard. Want it warm? Just nuke your veggie slice in a microwave for 1 minute.
Servings Prep Time Cook Time
12slices 30minutes 60minutes
Servings Prep Time
12slices 30minutes
Cook Time
60minutes
Ingredients
Servings: slices Units:
Ingredients
Servings: slices Units:
Instructions
  1. Preheat oven to 400 degrees.
  2. Lightly mist large nonstick skillet with oil spray. Over medium-high heat, saute onions and shallots until translucent, about 3 minutes.
  3. Add remaining vegetables, stirring frequently until tender, about 5 minutes. Let stand another 5 minutes.
  4. In a large bowl, add cooled vegetables to pita bread crumbs. Fold in egg whites.
  5. Fill 2 nonstick baking loaf pans with mixture. Bake for 1 hour. Cool before slicing.

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