2 Vegan Non-Meat Loaf

This loaf was made after juicing the key ingredients and reserving the fibrous pulp. If you do not have a juicer, I invite you to try using the same ingredients chopped or processed in a food processor.

  • 4-6 Carrots
  • 2-3 Beets
  • 1/2 Small cabbage
  • Cilantro (1/2 bunch)
  • 1 Medium Onion chopped
  • 1 Clove Garlic
  • 1 package of Tofu mashed OR 4 tbsp Tahini
  • 1 cup Whole Wheat Flour
  • Cumin
  • Paprika
  • Black pepper
  • Sumac (optional)


Juice carrots, beets and cabbage and reserve pulp. While enjoying your nutritious cocktail preheat your oven to 375F. Chop onion, garlic, and cilantro and mix with pulp, spices, tofu or tahini and flour in a large mixing bowl. This mixture can be pressed into a silicone baking pan (like shown) or formed into patties. We find it best to use the non-stick mats or pans to avoid baking with oil. The mashed tofu along with the flour and moisture from the vegetable pulp will help to bind the mixture. (Tahini also works in place of the tofu if you don’t mind heating it above its smoke point (350F).

Cook for 40 minutes or until lightly browned on top.

This tasty 2VC recipe is vegan/vegetarian, dairy free and egg free. Enjoy in good health!

Slice and serve with your favorite condiments like hot sauce, Hummus, Green Tahini, OR Guasacaca sauce.