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    Home » Recipes » Main Dishes

    Rice Loaf (Vegan and Gluten-free!)

    Published on April 27, 2022 by Kate, Updated on April 27, 2022 - Leave a Comment

    This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. Read my full disclosure.

    Jump to Recipe Print Recipe

    Need a stunning, nutritious, delicious vegan main dish idea? Make this Brown Rice Loaf that's loaded with veggies, whole grains, and flavor. This vegan loaf recipe is very easy to prep and is gluten-free. It's perfectly sliceable and goes great with any side dish!

    This vegan loaf makes an amazing holiday main course. This recipe is also a great way to use up leftover brown rice!

    Sliced vegan loaf on a plate with the loaf in the background.

    Vegan loaf

    This vegan loaf is a favorite because it's the perfect combination of hearty, filling, delicious, and healthy. The loaf is made with almost 3 cups of veggies, whole grain brown rice, heart-healthy oats, plus a few seasonings.

    Besides all the healthy ingredients, it is just simply delicious. It's super hearty and perfectly sliceable. It goes great with pretty much any side dish: mashed potatoes or roasted young potatoes, mashed butternut squash, green beans, yellow squash, baked cauliflower. 

    This loaf also makes great leftovers, reheated and served up on a sandwich (try it between 2 slices of homemade whole wheat bread!).

    Slices of vegan rice loaf on a plate.

    Leftover brown rice recipe

    This recipe uses cooked brown rice, so make sure you cook it in advance or have some left over—either way is fine! 

    Related recipe: Vegan Wild Rice Casserole

    Ingredients for vegan rice loaf

    Ingredients

    • 1 red onion, diced
    • 2 cups chopped carrot (2 large carrots)
    • 3 garlic cloves, minced
    • 2 tablespoons olive oil
    • 1 teaspoon salt
    • 2 tablespoons chipotle sauce (such as La Costena), or replace with tomato sauce or BBQ sauce for no spice
    • ⅓ cup tomato sauce (such as your favorite marinara sauce or tomato puree)
    • ½ cup pecans (use sunflower seeds for a nut-free loaf)
    • 1 tablespoon Italian seasoning (or use a 1 teaspoon each dried basil, dried oregano, and dried parsley)
    • 2 cups cooked brown rice
    • 1 cup rolled oats (use gluten-free oats if needed)
    • For garnish: extra tomato sauce or vegan ketchup and fresh parsley leaves

    Equipment 

    • Food processor (a large one is better so you can blend everything at once!)
    • 8- or 9-inch bread loaf pan
    • Medium or large pan to sauté the veggies

    Related recipe: Vegan Cheesy Rice and Cauliflower Casserole

    Instructions

    Step 1: Preheat oven to 350F. Brush an 8-inch bread loaf pan with olive oil.

    Step 2: Add 2 tablespoons of olive oil into a medium skillet and heat it over medium heat. Add the chopped carrot, onion, and minced garlic and sauté until the onion is translucent, stirring frequently (about 5 minutes). Season with salt. 

    Collage of pictures showing how to saute vegetables for vegan loaf.

    Step 3: Place the sautéed veggies in a food processor. Add the chipotle sauce, tomato sauce, pecans, and Italian herbs, and blend until combined.  

    Collage of pictures showing ingredients for vegan loaf in a food processor.

    Step 4: Add the cooked brown rice and blend to combine. Finally, add the rolled oats and blend one last time. 

    Adding cooked brown rice and rolled oats to food processor.

    Step 5: Place the mixture into an 8-inch loaf pan and bake at 350F for 25 to 30 minutes, or until the loaf gets golden brown on top. Another option is to brush the top with extra tomato sauce or vegan ketchup for the last 5 minutes of baking.

    Collage of showing unbaked and baked vegan rice loaf.

    Step 6: Let the loaf cool slightly before unmolding and slicing, or it could break apart.

    Step 7: Garnish with extra tomato sauce and chopped fresh parsley.

    Related recipe: Vegan Seitan Steaks

    Recipe tips and variations

    → You can add other veggies instead of carrots, such as chopped green beans, chopped bell peppers, or substitute some veggies for chopped sundried tomatoes.

    → Add more protein by substituting 1 cup of brown rice with TVP soaked in vegan chicken broth and drained (use 1 cup soaked, not 1 cup dry TVP).

    → Time saving tip: You can chop the veggies in advance and store them together in a container in the fridge. You can also prepare the recipe in advance and keep the uncooked loaf in the fridge until ready to bake, just cover it with plastic wrap or parchment paper pressed gently on top of the loaf to keep the top from drying out. Add 5 minutes baking time if baking straight from the fridge.

    Related recipe: Vegan Red Rice Salad

    If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!

    Sliced vegan rice loaf on a plate

    Rice Loaf (Vegan and Gluten-free!)

    This vegan life is loaded with veggies, whole grain brown rice, and lots of flavor! It's hearty and goes great with any side dish or even in a sandwich. Make sure you have cooked brown rice before you get started!
    5 from 1 vote
    Print recipe Leave a comment
    Course: Entree, Main Course
    Cuisine: American
    Diet: Gluten Free, Vegan
    Prep Time: 9 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes
    Servings: 4
    Author: Kate

    Ingredients

    • 1 red onion, diced
    • 2 cups chopped carrot, (2 large carrots)
    • 3 garlic cloves, minced
    • 2 tablespoons olive oil
    • 1 teaspoon salt
    • 2 tablespoons chipotle sauce, such as La Costena, or replace with tomato sauce or BBQ sauce for no spice
    • ⅓ cup tomato sauce, such as your favorite marinara sauce or tomato puree
    • ½ cup pecans, use sunflower seeds for a nut-free loaf
    • 1 tablespoon Italian seasoning, or use a 1 teaspoon each dried basil, dried oregano, and dried parsley
    • 2 cups cooked brown rice
    • 1 cup rolled oats, use gluten-free oats if needed
    • For garnish: extra tomato sauce, vegan ketchup, and fresh parsley leaves

    Special equipment

    • Food processor (a large one is better so you can blend everything at once!)
    • 8- or 9-inch bread loaf pan
    • Medium or large pan to sauté the veggies

    Instructions

    • Preheat oven to 350F. Brush an 8-inch bread loaf pan with olive oil.
    • Add 2 tablespoons olive oil a medium or large pan and heat it over medium heat. Add chopped carrot, onion, and minced garlic and sauté until the onion is translucent, stirring frequently (about 5 minutes). Season with salt.
    • Place the sautéed veggies in a food processor. Add chipotle sauce, tomato sauce, pecans, and Italian herbs, and blend until combined.
    • Add cooked brown rice and blend to combine. Then add rolled oats and blend one last time.
    • Place the mixture into an 8-inch loaf pan and bake at 350F for 25 to 30 minutes, or until the loaf gets golden brown on top. Another option is to brush with tomato sauce or vegan ketchup for the last 5 minutes of baking.
    • Let the loaf cool slightly before unmolding and slicing, or it could break apart.
    • Garnish with extra tomato sauce, and chopped fresh parsley.

    Notes

    → You can add other veggies instead of carrots, such as chopped green beans, chopped bell peppers, or substitute some veggies for chopped sundried tomatoes.
    → Add more protein by substituting 1 cup of brown rice with TVP soaked in vegan chicken broth and drained (use 1 cup soaked, not 1 cup dry TVP).
    → Time saving tip: You can chop the veggies in advance and store them together in a container in the fridge. You can also prepare the recipe in advance and keep the uncooked loaf in the fridge until ready to bake, just cover it with plastic wrap or parchment paper pressed gently on top of the loaf to keep the top from drying out. Add 5 minutes baking time if baking straight from the fridge.

    More Vegan Entree Recipes

    • Red Bean Meatballs (Vegan, Soy-Free)
    • 25 Vegan Air Fryer Recipes
    • Vegan Cassoulet
    • Blackened Tofu Black Eyed Pea Bowls (Vegan Protein Bowls)

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