Two Bean Meatless Meatloaf

Adapted from my Mama The two different types of beans help the texture approximate regular meatloaf. The pinto beans become smooth and creamy, while the chickpeas tend to keep some of their shape. Try experimenting with other types of beans to find your perfect combo. Serves 4-6

Two Bean Meatless Meatloaf

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • FOR THE GLAZE:

  • ½

    cup ketchup

  • 2

    tablespoons molasses

  • 1

    teaspoon chili powder

  • 2

    tablespoons mustard

  • ¼

    cup water

  • FOR THE MEATLOAF:

  • 1

    cup oats

  • 1

    small onion, diced

  • ½

    large green pepper, diced

  • 2

    cloves garlic

  • ½

    cup sunflower kernels

  • 1

    can chickpeas, drained and rinsed

  • 1

    can pinto beans, drained and rinsed

  • 2

    tablespoons chili powder

  • 2

    tablespoons vegan Worcestershire sauce

  • Salt and pepper, to taste

Directions

Preheat oven to 375°. In a small bowl, whisk together all glaze ingredients. Set aside. In a food processor, pulse the oats until chopped well, but not into a powder. Add onion, green pepper, garlic and sunflower kernels and pulse again until well combined. Add in chickpeas, pinto beans, chili powder, Worcestershire, salt and pepper. Pulse until beans are almost nearly pureed. Leave a little bit of texture. Spoon bean mixture into a greased loaf pan and even out. Pour glaze over bean mixture. Bake for 30-35 minutes or until glaze is caramelized and loaf is solid. Veganize this Stuffed Bell Peppers recipe with the above -see if it works. Preheat oven to 350F 1. Combine the first 10 ingredients in a bowl, mixing well. Shape this mixture into silver dollar-sized meatballs and set aside. 2. Cut the top off each pepper, removing the stems and pith inside. 3. Place the peppers in a sauté pan. 4. Place one to two spoonfuls of rice in the bottom of each pepper. Then push the meatballs into the peppers until they are filled up to the top. Push down on the meatballs so that all the space inside the pepper is filled. 5. Combine the tomato soup and the chicken stock and pour this liquid over the top of the peppers. Pour any remaining liquid into the base of the sauté pan 6. Top the peppers generously with the grated Parmesan cheese. 7. Place the lid on sauté pan. 8. Cook the peppers 350F. 30 minutes covered and 30 minutes uncovered. 9. Remove the lid and top the peppers with the grated Mozzarella cheese. Return the to the oven, uncovered, until the cheese has melted.


Nutrition

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