Beanie Loaf - PlantPure Nation

Beanie Loaf

by Kim Campbell April 03, 2020

Beanie Loaf

Beanie Loaf

The chickpeas and walnuts help the texture of this dish approximate real meatloaf. Try experimenting with other types of beans to find your perfect combination. This dish is rich in flavors and full of veggies and fiber.

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Prep time    15 minutes  

Cook time   35 minutes    

Yield               6 servings

🌱Ingredients

     Glaze:

  • ½ cup low-sodium ketchup (no high-fructose corn syrup)
  • 2 tablespoons molasses
  • 1 tablespoon Dijon mustard
  • 1 teaspoon chili powder
  • ¼ cup water

     Loaf:

  • 3 tablespoons flax meal + ½ cup water (egg replacer)
  • 1 cup dry oats
  • ¾ cup walnuts
  • 2 slices whole grain bread
  • 1 onion, quartered
  • 3 celery stalks, cut into large chunks
  • 3 garlic cloves
  • 1 green or red bell pepper, seeded, and quartered
  • 1 carrot, cut into large chunks
  • 1 ½ cup chickpeas, rinsed and drained
  • 2 tablespoons chili powder
  • 1 teaspoon dried oregano
  • 2 tablespoons vegan Worcestershire sauce
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper

 

    

        🥄 Kitchen Tools 

        • Food processor
        • Large mixing bowl
        • 9-inch square baking pan
        • Parchment paper
        • Large spoons, spatulas, and forks
        • Measuring cups and spoons
        • Chef knife
        • Cutting board

        👩‍🍳 Instructions

        1. Preheat oven to 375°F. Line a loaf pan with parchment paper and set aside.
        2. In a small bowl, whisk together the ketchup, molasses, Dijon, chili powder, and ¼ cup of the water. This will be your glaze for the top of the bean loaf. Set aside.
        3. In another small bowl, combine the flax meal and water and let stand while you are preparing the remaining ingredients.
        4. To a food processor, add the oats, walnuts, and whole grain bread. Process until finely ground. Place this into a large mixing bowl.
        5. To the food processor, add the onion, celery, garlic, bell pepper, and carrot. Process until finely ground. Add the chickpeas and pulse briefly until they are broken into small pieces. Place this mixture into the large mixing bowl with the oats, walnuts, and bread mixture.
        6. Add the remaining ingredients, including the flax and water mixture, to the mixing bowl and mix until well combined and sticky.
        7. Spoon the bean mixture into a prepared loaf pan and even out the mixture with your hands or a spatula.
        8. Pour the glaze over the top of the loaf. Bake for 30-35 minutes, or until the glaze is caramelized and the loaf is solid.  Let the loaf stand for 10-15 minutes before slicing.

        ✏️Tips & Hints

        • This dish is especially delicious the next day
        • We make "bean loaf" sandwiches topped with lettuce, tomatoes, and onions.
        • Using parchment paper to line baking pans not only frees your dish of added oils, but it also makes cleanup easier.
         

        Beanie Loaf Grocery List 🛒

            Produce 🥦

        • 1 onion
        • 3 celery stalks
        • 1 carrot
        • 3 garlic cloves
        • 1 green or red bell pepper

            Grains, Pasta, Nuts & Seeds 🌰

        • 3 tablespoons flax meal
        • 3/4 cup walnuts
        • 1 cup dry oats
        • 2 slices whole grain bread

             Baking & Spices 🌶

        • 2 tablespoons molasses
        • 2 tablespoons + 1 teaspoon chili powder
        • 1 teaspoon dried oregano
        • Salt & Black Pepper

             Condiments & Sauces 

        • 1/2 cup low sodium ketchup (no high-fructose corn syrup)
        • 1 tablespoon Dijon mustard
        • 2 tablespoons vegan Worcestershire sauce

             Canned and Jarred Goods 🥫

        • 1-15 ounce can chickpeas (or 1 1/2 cups cooked)

             

             

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          Kim Campbell
          Kim Campbell

          Author



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