1 tablespoon olive oil
1 large garlic clove, minced
1 medium onion, minced
1 large carrot, grated
2 stalks celery, minced
1/2 cup dried mushrooms, chopped
1/2 cup ground almonds
2 cups cooked black beans
1 cup uncooked quick oatmeal
1 heaping tablespoon flaxseed meal
1/2 teaspoon dried sage
4 teaspoons dried parsley
1 teaspoon ground cumin
1 tablespoon Italian seasoning
2 tablespoons nutritional yeast flakes
2 tablespoons ketchup
1/4 teaspoon freshly ground black pepper, or to taste
1 teaspoon salt
1. Preheat the oven to 350 degrees. Spray a loaf pan with nonstick spray and set aside. Sauté vegetables in the olive oil until soft.
2. Add to the large mixing bowl along with all the remaining ingredients. Mix and mash together well. Press mixture into the prepared pan and bake for 1 hour, or until cooked through.
3. Let the loaf cool in the pan for 10 to 15 minutes, then turn out onto a plate or platter and slice.
Nutrition FactsServing size: 1/8 of a recipe (4.1 ounces).Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.Nutrition information calculated from recipe ingredients.
Amount Per ServingCalories 222.63Calories From Fat (27%) 60.78% Daily ValueTotal Fat 7.19g 11%Saturated Fat 0.87g 4%Cholesterol 0mg 0%Sodium 453.19mg 19%Potassium 472.03mg 13%Total Carbohydrates 31.55g 11%Fiber 8.58g 34%Sugar 2.86g Protein 10.47g 21%
Source of recipe: This recipe was inspired by the Magical Loaf Studio at http://www.veganlunchbox.com/loaf_studio.html . I have been working on variations for several years, and making them almost weekly for the past 9 months. This is the version that my husband couldn't stop eating.