Vegan Quinoa Meatloaf

* 1 tablespoon extra virgin olive oil, plus more for greasing
* 1 sweet onion, chopped
* 3 garlic cloves, minced
* 8 ounces wild mushrooms, finely diced
* Salt and ground black pepper to taste
* 1 bag of spinach
* 1 (15-ounce) can cannellini beans, rinsed and drained
* 10 sundried tomatoes packed in oil, chopped
* 3/4 cup rolled oats
* 1 Teaspoon Cumin
* 1/2 Teaspoon Paprika
* 1 Tablespoon Dijon Mustard
* 2 cups cooked red quinoa
* 1/2 cup chopped fresh parsley and
* 1 tablespoon minced fresh thyme

Heat the onion in a pan and caramelize the onions for 10 minutes. Add garlic cook for a few, then add mushrooms and cook until tender. Season with salt and pepper and set aside.

Sautee the spinach and set aside.

In a food processor, combine the beans, oats, sun-dried tomatoes, cumin, paprika, mustard, salt, pepper and pulse until a homogenous paste that is deliciously sticky is formed. Toss in a bowl with the rest of the ingredients (minus the spinach). And yes, any quinoa will work, but the red goes gorgeous with the sun-dried tomato color.

Pour half in a lightly oiled loaf pan. Place the spinach in the middle and top with the rest.

Bake at 350 for roughly an hour. Rest for 5 minutes and unmold.

makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user MOMMYB33.