OK I have to start this post explaining that I was expecting this to be like my all hated veggie burger. http://www.multipleexperiences.org/2017/03/22/i-am-protesting-the-veggie-burger/. I really been trying to find something other than my favorite soup that I still make every week. http://www.multipleexperiences.org/2017/02/01/vegan-creamy-potato-curry-soup/ Or my no-tuna salad I eat all the time http://www.multipleexperiences.org/2017/03/16/forks-over-knives-vegan-no-tuna-salad-sandwich/ because a person can’t live off of 2 recipes and call it a day. Anyway, for me the recipe was super easy. I just threw all the ingredients into my food processor and from there into a pan. Easy to make, easy clean up.
OK, here’s what I found, It might be because of how I made it, but it was very wet recipe. I should’ve let it cook a bit longer than an hour in my oven. My slice was good it was just, like I said, wet which other words means mushy. Not the most appetizing of all meals. What I did after that is make a couple more slices and put it back in the oven until it got a harder top. That helped but didn’t solve it completely. Inside was still mushy. However, it tasted good despite being mushy. Considering one of my favorite meals in the world is meatloaf, this wasn’t such a bad substitute. Again, not sure if it was my preparation or the ingredients that caused the mushy consistency. I’m curious to see how it re-heats. Remember I’m not a chef. My notes in italics bold
1 15oz can black beans
1 onion used red onion
2 cloves garlic
1 large carrot
2 stalks celery
1 cup brown mushrooms used a can mushrooms
1 cup cooked quinoa
1 tbsp Italian seasoning
3 tbsp brown rice flour used brown pastry flour
2 tbsp low-sodium soy sauce
2 tbsp ketchup
Preheat oven to 350ºF and set your 8-inch nonstick loaf pan nearby.
Mash beans in a large bowl with a fork or potato masher and mix all ingredients until evenly combined. used food processor for combining everything
Transfer to prepared pan and pat down firmly and tightly using a spatula.
Bake for 45 minutes to 1 hour, until firm and brown on the outside.
Allow the loaf to cool and firm up before serving, about 15 to 20 minutes. Place a serving plate over the loaf pan and turn it upside down, to flip the loaf out onto the plate. After this I sliced and recooked for another 15 minutes until slices browned
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