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Veg Stuffed Loaf

This has to be the greatest thing since sliced bread, seriously!


1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 Eggplant, sliced

1 Zucchini, sliced

1 head Cauli-flower florets

2-3 small tomatoes, sliced

3-4 Follow Your Heart Provolone cheese slices

1 tsp paprika

1 can of olives, chopped

3 garlic cloves

Braggs Olive oil

1/2 tbl Nutritional yeast

Trader Joes red pepper spread

1 hearty loaf of bread

Salt and Pepper


Preheat oven to 425

Toss your peppers, eggplant and zucchini with olive oil

Season with salt and pepper

Pace onto greased cookie sheet

Toss your cauliflower, olive oil and paprika

Place onto an additional greased cookie sheet

Bake for 15-20 minutes turning halfway through

Remove and let cool (remove cauliflower at 15 minutes)

Shaking pan halfway through

Season with salt and set aside

In a small sauce pan add a little oil, olives and garlic

Cook over medium-high for 5-8 minutes

Turn off heat

Stir in a little salt and nut yeast

Blend with hand blender, set aside

Cut your loaf in half, horizontally

Remove the inside of the bread (use later, can make croutons)

Spread a generous amount of red pepper spread on top and bottom loaf

Followed by olive spread

Layer your bottom loaf in the following order:

Layers zucchini






Place top loaf on top aligned back to where it was cut

Wrap tightly in foil

Bake in oven for 5-10 minutes

Remove, cut and serve!


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