Vegan Loaf

Ingredients

• ½ cup minced onion
• 2 cups portobello mushrooms, finely chopped
• ¼ cup grated carrot
• 3 garlic cloves, crushed
• 1 cup cooked kidney beans
• 1 cup cooked brown lentils
• 1 ½ cups cooked brown rice
• 2 Tbsp sun-dried tomatoes, rehydrated and diced
• ¾ cup oat flour
• 2 Tbsp nutritional yeast
• 1 Tbsp garlic powder
• 2 tsp onion powder
• 1 tsp sage
• 1 tsp thyme
• 1 tsp rosemary
• ¼ tsp turmeric
• 1 Tbsp low-sodium tamari or soy sauce
• 2 Tbsp vegan Worcestershire sauce
• ½ tsp sea salt or salt-free seasoning
• Balsamic glaze (optional)

Instructions

• Preheat oven to 350 degrees F.
• 2. Sauté onions in a large heated skillet for 3–4 minutes, adding vegetable broth or water as needed to avoid sticking. Add mushrooms and carrots, and cook for another 5 minutes, until softened.
• 3. Add remaining ingredients, and use a masher to combine. Don't over-mash; just mash enough so that the mixture comes together. If the mixture is too dry, add a few drops of vegetable broth; if it's too wet, add more oat flour.
• 4. Taste the mixture and adjust seasonings if needed.
• 5. Transfer the mixture to a loaf tin and bake for 40–45 minutes, until the outside develops a crust and the inside is firm.
• 6. Coat with balsamic glaze or serve with your favorite gravy.
• Cooking Tips
• 1. This loaf tastes even better the next day. For best results, cook the day prior, refrigerate, and then reheat.
• 2. Make sure to use a balsamic glaze (reduction) that does not contain sugar. You can make your own reduction by simmering balsamic vinegar in a pan until thickened.
• 3. Benson’s salt-free seasoning is very tasty. You can order it online.