top of page

Thanksgiving Loaf

Thanksgiving Loaf

Carolyn Howe


  • 1 medium sweet potato

  • 2 carrots, cut into chunks

  • 1 large onion, cut into chunks

  • 3 celery ribs, cut into chunks

  • 4 cloves garlic

  • 1-2 Tbsp. canola oil (or water)

  • 1-14 oz block tofu, crumbled

  • 2 Tbsp. soy sauce (regular or low-sodium)

  • 2 Tbsp. tomato paste

  • 1 Tbsp. mustard

  • 1½ tsp. sage, crushed

  • 1½ tsp. rosemary, crushed

  • 1 Tbsp. thyme

  • 1 tsp. smoked paprika

  • 1 tsp. salt

  • ½ tsp. pepper

  • 2 Tbsp. nutritional yeast

  • ½ C walnuts

  • ¾ C quick-cooking oats

  • 1-15 oz. can white beans, drained

Yield: Approximately 12 servings


Preheat oven to 375 degrees F.

Cook the sweet potato by piercing it, wrapping in a paper towel, and microwaving until softened. Set aside.

Put the carrot, onion, celery and garlic into a food processor; pulse to rice-size pieces.

Add cooking oil (or water) to a pan; sauté vegetables until tender, approximately 5 minutes. Transfer to a large bowl.

Place the tofu in the processor; add the next nine ingredients and the sweet potato. Blend until smooth. Transfer to the bowl.

Pulse the walnuts and oatmeal in the processor to a course texture. Add the white beans; pulse to blend. Transfer to the bowl. Combine all ingredients thoroughly.

Line a baking sheet with parchment paper. Transfer the vegetable mixture and form it into a rectangle approximately 2½“ high. Cover with foil and bake for 25 minutes. Uncover; bake for another 20 minutes until the loaf is cooked in the center.

Remove from the oven and let stand 10 minutes before slicing.

Alternative topping: Combine ketchup and brown sugar; brush on top for the last 15 minutes of baking time.

More from the Author:

This is my "go-to" entree for Thanksgiving. It is made with healthful ingredients and has a pleasant texture. It is especially tasty served with mushroom gravy.

bottom of page