Vegan Red Kidney Bean Loaf

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Ingredients:

-       Cups Diced Mushrooms

-       2 Cups Red Kidney Beans drained and rinsed if using canned

-       1 Stalk Cubed Celery

-       1/2 Cup Cubed Purple Onion

-       3/4 Cup Rice

-       3/4 Cup Oats gluten free

-       2 Tablespoons Flax or Chia Seeds

-       6 Tablespoons Water

-       1/2 Cup Roasted Bell Pepper raw is okay too

-       3 Cloves Minced Garlic

-       1 Tablespoon Extra Virgin Olive Oil

-       Salt and pepper to taste

-       1 Tablespoon Tomato Paste same amount of ketchup is okay too

-       1 Tablespoon Worcestershire Sauce

-       1 Tablespoon Liquid Aminos

-       2 Teaspoon Dried Thyme

-       2 Teaspoon Dried Rosemary

Instructions: 

1. Prepare the Flax Eggs – In a small bowl, mix 2 tablespoons of flax meal or seeds with 6 tablespoons of water. Set aside to thicken.

2. Dice the Vegetables – Chop all your veggies in preparation for cooking.

3. Sauté the Vegetables – If cooking without oil, start by sautéing the mushrooms in a frying pan over medium-high heat. Allow them to release their moisture, which should happen around the 5-minute mark. Once you see the liquid coming out, add the carrots, onion, celery, and red bell pepper. Cook for another 2 minutes.

4. Add Flavor – Stir in the liquid aminos, tomato paste, and Worcestershire sauce. Continue sautéing for 3 minutes, stirring frequently. Add the minced garlic and cook for another 30 seconds before removing the pan from heat.
5. Combine Ingredients – Gather the rest of your ingredients. In a food processor, combine everything and pulse until you achieve your preferred texture. A finely processed mixture works best for a cohesive loaf.

Bake the Loaf – Line a loaf pan with parchment paper for easy removal. Transfer the mixture to the pan and bake at 375°F for 25 minutes