Vegan Bean Loaf
Submitted by: HEYBEEPBEEP on Spark People
Minutes to Prepare: 15
Minutes to Cook: 45
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
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.
Sauté 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.
Sauté 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
I threw red peppers in as well.
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