This is YUMMY! It's from The Happy Herbivore Cookbook. I liked it enough to want to eat the leftovers rather than freeze them for future use. Arielle commented, "What makes it taste like meat?" so you know she liked it too. The rest of the family had Turkey Meatloaf.
Serves 4 as written - I made 8 servings
1 15 oz can of black beans - drained and rinsed (about 2 cups cooked if using dry beans)
1 onion, diced
2 garlic cloves, minced (I always use more)
1 large carrot, grated
2 stalks of celery, grated
1 C coarsely chopped brown mushrooms (Crimini etc)
1 C cooked quinoa
1 T Italian seasoning
3 T flour (or brown rice flour for gluten free)
2 T soy sauce
2 T ketchup
Preheat oven to 350*.
Grease an 8 in loaf pan and set aside.
Mash beans in large bowl and combine all other ingredients.
|Trust me it will taste good in the end - and since it was|
raw I tasted it and nearly ate it all this way.
Bake for 45 min - 1 hour, until firm and brown on the outside.
Allow the loaf to cool and set up before serving, about 15 - 20 minutes.
Nutritional info figured at 4 servings - about two slices or two of my little tarts.
Notes: When Dawn makes loaves she bakes them in muffin pans as she can eat a serving and freeze the rest since her daughter doesn't like lentil/bean loaves. I wasn't sure I had enough to make 12 muffins (I think yes) and so I used 8 of these little tart pans. It worked well. I baked about 45 minutes.
I used sauce on a couple of them from the meatloaf recipe. It was good - it was good without the sauce too - not sure which I liked best.
I had a Quinoa incident - burned it black to the pan....I salvaged about 2/3 C and used some brown rice I had for the rest. I do think the Quinoa is one reason this looks and tastes like meat. LOL
This was good. This is cholesterol free, nearly fat free (not sure where the fat comes from), is loaded with fiber and protein and is delicious. A hit.
Living all of life before the face of God...