Vegan Bean Loaf
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
2 TB water or broth for steam-fryingOne onion, dicedOne large garlic clove, mincedOne large carrot, peeled and grated2 cups cooked black beans1/4 to 1/2 cup vegetable broth, as needed1/2 cup cooked oatmeal1/4 tsp. dried thyme1/4 cup minced fresh parsleyFreshly ground black pepper, to taste2 TB soy sauce
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: 7
Recipe submitted by SparkPeople user HEYBEEPBEEP.
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: 7
Recipe submitted by SparkPeople user HEYBEEPBEEP.
Nutritional Info Amount Per Serving
- Calories: 72.6
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 190.7 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 2.9 g
- Protein: 3.0 g
Member Reviews
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PHOTOGIRLTR6
I modified the recipe slightly by adding celery and using only a tsp of soy sauce. Baked for 1 hour, but it never firmed up - it came out like a warm black bean dip. It was actually very tasty though - we ate it with crackers and it was great. I just wouldn't expect it to be loaf-like. - 3/1/09