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hyperbaked earth loaves

by Jackie Newgent  |  July 24, 2022  |  1 Comment

3 hyperbaked earth loaves with garnish on a plate

These hyperbaked earth loaves are my new favorite thing to do with veggie scraps and with veggies that I buy specifically to make this lovable, plant-based meatloaf-style recipe. As a bonus, this recipe can multitask as 100% plant-based burgers, making this one of my go-to main dish recipes.

But first, what exactly is hyperbaking?

I coined the term back when I wrote my Big Green Cookbook: Hundreds of Planet-Pleasing Recipes and Tips for a Luscious, Low-Carbon Lifestyle (all the way back in 2009). It basically means taking advantage of all heat in the oven so there’s no excess waste of gas or electricity. That means no oven preheating and then using the residual heat in the oven after you turn it off. This cooking technique works well with so many foods – but I wouldn’t suggest hyperbaking of animal protein-based dishes where products can be unsafe if not cooked through properly! (Hint: I developed this technique based on the concept of hypermiling, where you try to get the most out of every bit of fuel you have in your car!) veggies in a food processor

Of course, since it uses less energy, hyperbaking cuts carbon emissions when compared to traditional baking/roasting – ultimately helping to curb climate change one step at a time. And that’s never been more important than right now! (TIP: Using smaller appliances saves energy, too – so you make these loaves or patties in a toaster oven if you prefer.)veggie finely chopped in a food processor

To make loaves

These earth loaves are so easy to make. You’ll simply whirl all ingredients — veggies, chia seeds, garlic, salt, olive oil, and chickpea flour — together in a food processor. Then add the mixture to six cups of a silicone cupcake/muffin pan. Or, if you prefer, you can make the loaves free-style (free-form) on a silpat- or unbleached parchment paper-line baking sheet.hyperbaked earth loaves in a red silicon muffin pan

I’ve kept the recipe simple (and it’s delicious as is!) – letting you play up the serving with sauce and garnishes and allowing the recipe to be quite versatile. But you can totally sneak in some herbs and spices to vary flavor as you wish. Either way, I suggest first trying the recipe as is … you’ll be pleasantly surprised at how tasty the simple version is.

veggie burger with seeded bun

To make patties

Need a veggie burger? This hyperbaked earth loaves recipe can be transformed into patties by just forming the mixture into 3 jumbo or 4 large patties and hyperbaked like the loaves. They’re awesome made in advance, too. After they’re prepared, you could easily reheat them in a skillet. (Tip: If you make veggie burgers, they serve 3 or 4, not just 2 like the loaves version of the recipe.)open-face veggie burger with toppings

Top with a sauce and garnish

Check out all of the sauce and garnish combinations I suggest (see Notes). Though, you can serve these in so many other ways, even more traditionally by pairing the loaves with vegan mashed potatoes and gravy – or the patties with lettuce, tomato, ketchup, and mustard.veggie burger cut in half and stacked to see inside

Whichever way you go, know that the hyperbaked earth loaves are tasty even at room temp as a snack or lunch entrée on-the-go. And the burger patties can be quickly reheated on a grill until those enticing grill marks form for your next cookout. Yum!

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3 hyperbaked earth loaves with garnish on a plate

hyperbaked earth loaves

These hyperbaked earth loaves are my new favorite thing to do with veggie scraps and with veggies that I buy specifically to make this lovable, plant-based meatloaf-style recipe. As a bonus, this recipe can multitask as 100% plant-based burgers, making this one of my go-to main dish recipes.

Hyperbaking basically means taking advantage of all heat in the oven so there’s no excess waste of gas or electricity. That means no oven preheating and then using the residual heat in the oven after you turn it off.

  • Yield: 2 servings 1x

Ingredients

Units Scale
  • 14 ounces non-starchy veggies (I like 6 ounces sliced zucchini + 6 ounces sliced baby bellas + 2 ounces fresh baby spinach – or a mixture of leftover scraps!)
  • 1 tablespoon chia seeds
  • 1 large garlic clove, finely chopped
  • 1/2 teaspoon plus 1/8 teaspoon sea salt
  • 3 tablespoons extra-virgin olive oil
  • 2 ounces chickpea flour (1/2 cup)
  • Optional: Sauce and garnish, as desired (see Notes)

Instructions

  1. In a food processor on low speed, add the veggies, chia seeds, garlic, salt, and olive oil and blend until combined, but still full of texture. Pulse in the flour until just evenly combined.
  2. Divide mixture into six cups of a silicone muffin/cupcake pan, about 1/3 rounded cup each.*
  3. Place in non-preheated oven. Then turn on 450°F oven and bake for 28 minutes. Turn off oven and continue baking in the residual heat until browned and firm, yet moist on the inside, for about 28 minutes. (I call this “hyperbaking.”) No flipping needed.
  4. Let cool in pan on rack for about 10 minutes. Carefully remove from the silicone pan molds. Ideally serve warm and, if desire, top with sauce and garnish of choice (see Notes).**
@jackienewgent

hyperbaked earth burgers + earth loaves (a plant-based hack for meatloaf)! But what the heck is hyperbaking? It means no oven preheating + using residual heat after turning the oven off. It’s climate friendlier than traditional roasting/baking – & that’s never been more important than NOW! plantbasedhacks cookinghacks plantbasedhack veganhack howto hyperbaking hyperbaked plantbasedmeatloaf veggieburger climatefriendly meatlessmonday GradeUpWithGrammarly

♬ Summer day - TimTaj

Notes

*Alternatively go free-style by making 6 rounded mounds (loaves) – or 3 plant-based burger patties – on a Silpat– or unbleached parchment paper-lined baking sheet. Place in a non-preheated oven, then turn to 450°F and bake for 25 minutes, and then turn off heat and “hyper-bake” for 20 minutes in the hot “off” oven.

 

**Sauce + Garnish Ideas:

  • Lemony-tahini dressing (recipe HERE) + harissa or hot sauce + mint leaves (my fave pick!)
  • Soy-ginger sauce + scallions + toasted sesame seeds
  • Cheese-free pesto (recipe HERE) + pan-toasted nuts of choice + basil leaves
  • Plant-based sour cream + chopped chives
  • Avocado dressing or dip (recipe HERE) + cilantro sprigs
  • Crumbed plant-based feta + chopped dill + lemon wedges
  • Marinara + plant-based parmesan or crumbed soft cashew cheese + basil leaves

Nutrition info does not include optional sauce or garnish.

  • Author: Jackie Newgent
  • Category: Main dish
  • Cuisine: American, International
  • Diet: Vegan

Nutrition

  • Serving Size: 3 loaves
  • Calories: 370
  • Sugar: 4g includes 0g added sugars
  • Sodium: 780mg
  • Fat: 24g
  • Saturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 31g
  • Fiber: 9g
  • Protein: 10g
  • Cholesterol: 0mg

Keywords: plant-based meatloaf, vegan meatloaf, vegetarian meatloaf, plant-based entree, plant-based main dish, plant-based hack, vegan hack,

Looking for other recipes where you can use a mixture of various veggies that you have on hand or leftover veggie scraps? Try my stuffed skillet veggie burrito tart (see recipe HERE), food scrap hummus garden (see recipe HERE), stuff-by-color bagel sandwich (see recipe HERE), and warm peanut noodles with cool confetti veggies (see recipe HERE).

three garnished hyperbaked earth loaves on a white plate

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