Hippie Loaf

Dec 04, 2012 @ 6:06 PM
Posted by Lindsay S. Nixon, Special Contributor

Nutrition

Cal/Serving: 263
Daily Value: 13%
Servings: 4

High-Fiber, Low-Fat
Vegan, Vegetarian, Dairy-Free, Low-Fat-Abs

Fat	2g	3%
Saturated	0g	1%
Carbs	50g	17%
Fiber	13g	51%
Sugars	4g	0%
Protein	13g	27%
Sodium	393mg	16%
Calcium	87mg	9%
Magnesium	128mg	32%
Potassium	717mg	20%
Iron	5mg	27%
Zinc	2mg	14%
Vitamin A	2812IU	56%
Vitamin C	6mg	10%
Thiamin (B1)	0mg	25%
Riboflavin (B2)	0mg	10%
Niacin (B3)	2mg	10%
Vitamin B6	0mg	15%
Folic Acid (B9)	204µg	51%
Vitamin B12	0µg	0%
Vitamin D	0µg	0%
Vitamin E	1mg	4%
Vitamin K	30µg	38%
Fatty acids, total monounsaturated	0g	0%
Fatty acids, total polyunsaturated	0g	0%

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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.

INGREDIENTS

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

DIRECTIONS

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.