I found this recipe on Spark People.
We will see how ready for a healthy change my parents, son and husband are. If they aren't, I will have yummy lunches this week.
Vegan Bean Loaf
Submitted by: HEYBEEPBEEP on Spark PeopleDelicious and Nutricious:)
Minutes to Prepare: 15
Minutes to Cook: 45
Number of Servings: 7
Ingredients
- 2 TB water or broth for steam-frying One onion, diced One large garlic clove, minced One large carrot, peeled and grated 2 cups cooked black beans 1/4 to 1/2 cup vegetable broth, as needed 1/2 cup cooked oatmeal 1/4 tsp. dried thyme 1/4 cup minced fresh parsley Freshly ground black pepper, to taste 2 TB soy sauce
Directions
Preheat the oven to 350º. Spray a loaf pan or 8x8 square baking pan with nonstick spray and set aside (an 8x8 pan makes a crisper loaf).
Grind the into a coarse meal using a food processor or spice/coffee grinder. Place in a large mixing bowl and set aside.
Saute any vegetables you've chosen in the water or broth for steam-frying until soft. Add to the large mixing bowl along with all the remaining ingredients. Mix and mash together well, adding only as much liquid as needed to create a soft, moist loaf that holds together and is not runny (you may not need to add any liquid if the grains and protein are very moist). Add more binder/carbohydrate as needed if the loaf seems too wet.
Press mixture into the prepared pan and bake for 45 minutes to 1 hour, or until cooked through.
Let the loaf cool in the pan for 10 to 15 minutes, then turn out onto a plate or platter and slice. Serve with potatoes, vegetables, and vegetarian gravy, if desired.
Cold leftover slices of make a great sandwich filling.
Number of Servings: 6
Grind the into a coarse meal using a food processor or spice/coffee grinder. Place in a large mixing bowl and set aside.
Saute any vegetables you've chosen in the water or broth for steam-frying until soft. Add to the large mixing bowl along with all the remaining ingredients. Mix and mash together well, adding only as much liquid as needed to create a soft, moist loaf that holds together and is not runny (you may not need to add any liquid if the grains and protein are very moist). Add more binder/carbohydrate as needed if the loaf seems too wet.
Press mixture into the prepared pan and bake for 45 minutes to 1 hour, or until cooked through.
Let the loaf cool in the pan for 10 to 15 minutes, then turn out onto a plate or platter and slice. Serve with potatoes, vegetables, and vegetarian gravy, if desired.
Cold leftover slices of make a great sandwich filling.
Number of Servings: 6
WW Points Plus*: 3
* I used the recipe builder on weight watchers e-tools. I added the recipe to the community section. No affiliation with Weight Watchers intended or implied.
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