Legume Loaf
Legume Loaf Recipe from Down to Earth Organic and Natural
Yield
4-6 Servings
Ingredients
- 1½ Tablespoons safflower oil, divided
- ½ red bell pepper, deseeded and chopped
- 1 large carrot, diced
- 2 stalks celery, diced
- 1 large red onion, diced
- 3-4 cloves garlic, minced
- 1-2 Tablespoons nutritional yeast
- 1 Tablespoon Italian seasoning
- Salt and pepper to taste
- ½ cup minced flat leaf parsley
- 1 (6 ounce) can of tomato paste
- 2-3 cups instant oats, ground into flour
- 2 Tablespoons tamari
- 1 cup finely chopped walnuts
- 1½ cups cooked brown lentils
- 1½ cups red kidney beans (or bean of choice)
- Hot sauce, to taste (optional)
Instructions
- Preheat oven to 350°.
- Lightly grease loaf pan with a little bit of safflower oil.
- Heat safflower oil in a skillet over medium high heat. Sauté bell pepper, carrot, celery, onion, and garlic until fragrant.
- Place sauté mixture in a food processor with remaining ingredients. Pulse mixture until smooth and slightly chunky.
- Pour mixture into prepared loaf pan and compress into pan.
- Bake uncovered for 50 minutes to 1 hour.
- Remove from oven and let cool. Serve and enjoy!