Hippie Loaf Recipe
Daily Value: 13%
Low-Fat-Abs, Vegan, Vegetarian, Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Fish-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||198µg||49%|
|Fatty acids, total monounsaturated||0g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
Here's a delicious vegan alternative to meatloaf that's easy to make using common off-the-shelf ingredients. Mushrooms lend a savory element to the protein- and fiber-packed quinoa. Try this recipe for dinner tonight.
- Cooking spray
- One 15-ounce can no-salt-added black beans, drained and rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, minced
- 2 stalks celery, minced
- 1 cup mushrooms, chopped coarsely
- 1 cup quinoa, cooked
- 1 tablespoon Italian seasoning
- 3 tablespoons brown rice flour or whole-wheat flour
- 2 tablespoons ketchup
- 2 tablespoons low-sodium soy sauce or tamari
Preheat the oven to 350 degrees.
Grease a standard bread pan or use a nonstick pan and set aside. Mash the black beans in a large bowl and combine all of the ingredients until evenly combined. Transfer to the pan, and pat down firmly and tightly using a spatula. Bake until firm and browned on the outside, for 45-60 minutes. Allow the loaf to cool and firm up before serving, about 15-20 minutes.
Special Designations: Vegan, Vegetarian
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