For some time now, I’ve been trying to figure out a recipe for a vegan, gluten-free, nut-free, legume-free, soy-free loaf. With so many folks struggling with food allergies, it felt like a worthy challenge that might fill the void. And so, I bring you this vegan sweet potato loaf recipe with sunflower and pumpkin seeds, quick oats, onions, celery and a delicious spice blend. It’s flavor is a little barbacuey and thus, tastes very nice topped with it (maybe this one 😊). Simple ingredients, easy to make, no frills main dish.
This recipe makes enough for a 9″ X 5″ X 3″ loaf pan. If you go with a smaller, deeper pan, you may need to adjust the bake time to make sure it cooks all the way through.
Two things…
- Do you really need to roast the sweet potatoes for the loaf? I would highly recommend it. It deepens their flavor by caramelizing them, removes moisture, and makes them easy to smoosh.
- Having not tested them, I am not sure how unsalted roasted sunflower seeds would work out in this recipe. If you take the risk to give them a shot, let us know how it goes.
I hope this is a hit. It’s one of those things that you can throw together with minimal effort for Thanksgiving or to enjoy on the weekend. Don’t miss other UVK recipes, like Chickpea Millet Loaf, Vegan Lentil Loaf with Porcini Mushrooms, Walnuts and Cashews, Beet Potato Salad with Sauerkraut, Vegan Pumpkin Bread, Vegan Pumpkin Soup and more.
Sweet Potato Loaf with Sunflower and Pumpkin Seeds
1 very large sweet potato, peeled and diced (OR ~3½ cups peeled and diced sweet potatoes)
Olive oil to drizzle + 1 Tbsp
1 large onion, small dice (OR ~2 cups small dice onion)
2 celery stalks, finely chopped (OR ~1 cup finely chopped celery)
3 large garlic cloves, finely chopped
3 tsp smoked paprika
½ tsp ancho chili powder
½ tsp dried thyme
½ tsp dried marjoram
½ tsp dried basil
½ tsp dried oregano
½ tsp dried rosemary
Black pepper, to taste
1 cup unsalted raw sunflower seeds
½ cup unsalted raw pumpkin seeds
1 cup quick oats
1 Tbsp finely chopped fresh parsley
3 Tbsp ketchup
Salt, to taste (I added ¼ tsp)
1. First, you’ll roasted the sweet potatoes for the loaf. Preheat the oven to 400º F. Line a sheet pan with aluminum foil. Spread the sweet potatoes over it in an even layer. Drizzle them with olive oil and season with salt and black pepper. Move them around to coat, and then, spread back out. Bake at 400º F for ~25 minutes or until cooked through and toasty on the outside. Remove and allow to cool.
2. While the sweet potatoes roast for the loaf, add the onions, a dash of salt and 1 Tbsp olive to a large skillet. Stir over medium-low heat until they are golden brown.
3. Stir in the celery and garlic. Sauté a minute or two. Add the smoked paprika, thyme, marjoram, basil, oregano, rosemary, ancho chili powder, and black pepper. When the celery is soft, remove from heat.
4. Add the sunflower and pumpkin seeds to a blender. Pulse until they are the texture of crumbly sand.
5. When everything is cool enough to handle, add the sweet potatoes, onion mixture, sunflower and pumpkin seeds, oats, parsley and ketchup to a large mixing bowl, and smash it together with your hands or a spoon. Taste and adjust seasoning, if needed (salt?).
6. Grease a 9″ X 5″ X 3″ loaf pan. Spoon the sweet potato loaf mixture into the pan, and then, pat it down evenly across the pan. Cover with aluminum foil. Bake at 400º F for 35 minutes. Remove foil and bake another 5 minutes. Test to make sure it’s cooked through. Remove from oven. Slice and serve.