If you love the savory flavors of marjoram, thyme and sage (think Thanksgiving flavors but without dressing and gravy), then you’ll love this recipe. I was inspired by the Neat Loaf  recipe by Jennifer Raymond and shared by Victoria Moran in her book Main Street Vegan. It was an immediate hit in my kitchen and has become a family favorite. I’m positive you’ll be adding it to your recipe box!

Prep time: 20 minutes    Cook time: 60 minutes


  • 1 tablespoon ground flaxseed mixed with 3 tablespoons water (mix and let sit 1- 2 min)

  • 1 onion, finely chopped
  • 1 medium red bell pepper, finely chopped
  • 2 ribs celery, finely chopped
  • 2 medium carrots, shredded
  • 2 cups cooked brown rice
  • 1 cup finely chopped walnut
  • 1 cup wheat germ
  • 1 cup rolled oats
  • 1 tablespoon garlic
  • ½ teaspoon dried thyme
  • ½ teaspoon dried marjoram
  • ½ teaspoon dried sage
  • 1/2 teaspoon rosemary
  • 2 tablespoons nutritional yeast
  • 2 tablespoons Tamari Sauce
  • 2 tablespoons stone-ground or Dijon-style mustard
  • Barbecue sauce or ketchup*



Preheat oven to 350 degrees. Mix together the flaxseed and water, set aside. Finely chop the next 3 ingredients, or use a food processor and place into a very large bowl. Shred the carrots, and add to the bowl. Next, add the rest of the ingredients, except the sauce or ketchup.


Mix for 2 – 3  minutes with a large spoon or better yet, your hands, to bind together the ingredients. Pat into an oil-sprayed 5 x 9 loaf pan and top with barbecue sauce or ketchup.* (See my kick-ass ketchup recipe below!)


Bake for 60 minutes.


Let stand for 10 minutes before serving. DSCN0967If you have leftovers, it makes a great sandwich on whole grain bread. I also have crumbled it onto a salad. Yum! Here’s my homemade ketchup recipe:




  • 12 oz cans tomato paste (I generally use 2 of the 6 oz cans)
  • 3 tablespoons apple cider vinegar
  • 1½ teaspoon parsley, crushed
  • 1 tablespoon low-sodium tamari soy sauce
  • ⅛ teaspoon basil
  • ⅛ teaspoon paprika
  • ⅛ teaspoon marjoram
  • ⅛ teaspoon oregano
  • ⅛ teaspoon cayenne pepper (or more if desired)
  • pinch of red pepper flakes (or more if desired)
  • water, as needed


Place all ingredients into a saucepan with 1 can of water (use tomato paste can) and stir. Bring to simmer on low for about 15 minutes. Keep adding water to your desired ketchup consistency (I generally use about 3 to 4 cans of water). This is really delicious, with no added sugar, preservatives, high fructose corn syrup or any of those “natural flavors” or extra sodium that is generally used in processed ketchup. It will keep in the refrigerator up to 3 weeks.

Cheers, Karen


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