Vegetarian loaf

Vegetarian loaf

Preparation time:

Above 60 Minuti

Nutritional information:

238kcal / per serving


Second course


Seasonal dish:


Enviromental Impact:

Very low (0.116kg CO2 eq) i

A creative plant-based version of the classic meat dish, made with potatoes, green vegetables and chickpeas.

Ingredients for 4 portions

  • Potatoes 200 g
  • Dried chickpeas 120 g
  • Courgette 1 (100 g)
  • Carrot 1 (100 g)
  • Small onion 1 (50 g)
  • Egg 1
  • Breadcrumbs 40 g
  • Extra virgin olive oil 2 tbsp (20 g)
  • Salt to taste
  • Pepper to taste



Soak the chickpeas the night before and boil them until soft, or use tinned chickpeas (240 g).


Chop up the vegetables and potatoes into chunks and steam cook. Then finely chop


Blend the chickpeas and mix with the other ingredients (egg, breadcrumbs and oil) and season.


Shape into a loaf and wrap it in lightly greased baking paper or using a slightly greased loaf tin.


Cook at 170°C for 30 minutes approx.


Allow to cool and then slice.

Enviromental Impact

Very low


Per serving:

0.116kg CO2 equivalent i

Carbon footprint

To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.

Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.