VEGAN MEATLOAF #1

Vegan Meatloaf #1 image

Provided by tendollarwine

Time 2h

Yield 6 serving(s)

Number Of Ingredients 19

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2 cups black beans, cooked
2 small carrots, peeled and grated (or 1 large)
1 onion, chopped
2 celery ribs, chopped
1 zucchini, chopped
1 cup mushroom, sliced
3 garlic cloves, minced
1 cup cooked brown rice
1/2 cup pine nuts
2 tablespoons brown rice flour
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons ketchup, plus more
ketchup, to top
1 tablespoon dried parsley
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon dried rosemary
1 teaspoon dried dill weed

Steps:

Pulse the pine nuts in a food processor until it resembles a coarse meal. Empty into a large mixing bowl.
Sauté the vegetables (minus the beans) with the oil over medium heat until everything is softened. Take off the heat.
Preheat the oven to 350°F and grease an 8x8 baking dish with oil or spray. Add the beans, rice, vegetables, seasonings, soy sauce, ketchup and flour to the mixing bowl and mash/mix everything together. If the "batter" seems to dry, add some vegetable broth to moisten. If it seems to wet, add some more flour.
Scoop the mix into the baking dish and level out the top. Place in the oven to bake for 1 hour. After about 40 minutes, take out the loaf and spread some ketchup over the top (optional) and place back in the oven to continue baking.
Let the loaf cool for 10-15 minutes and either turn out onto a platter, or just serve out of the dish. I served mine with a baked potato and steamed veggies.

Nutrition Facts : Calories 278.2, Fat 13.2, SaturatedFat 1.4, Sodium 420.5, Carbohydrate 33.1, Fiber 8.1, Sugar 4.6, Protein 9.8