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Black Bean Almond Loaf

What you need: 

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

What you do: 

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.
Servings: 8
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.

Preparation Time: 
45 minutes, Cooking time: 1 hour
Cooking Time: 
1 hour
Servings: 
8
Recipe Category: 

SO HOW'D IT GO?

I enjoyed this. I was a little lazy and did not saute the vegetables. Still, it was very good and I will make it again. I did not have enough almonds so I also used some cashews, and I did not have enough black beans so I also used some chick peas. It was a dense, somewhat dry loaf, but the flavor was really good. I might need to double the recipe next time, as it is a somewhat flat loaf, and does not make as much as other bean loaves I have made. Thank you for posting.

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This was delicious. I made it for my sister's birthday dinner because she wanted something to go with the tofu sauce recipe from The Spot (restaurant in Venice Beach California). This worked perfectly with the tofu sauce and my whole family loved it. I will definitely be making this again and again.....yum!

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