E very vegetarian needs to have a faux “loaf” recipe. There’s just something comforting about meatloaf and cheesy macaroni; yet, to those who don’t eat meat, what is there? Not only that, but, a lot of the substitution meatloafs contain gluten because they are based on seitan, the “wheat meat”. If not seitan, then it’s tofu and not everyone can have tofu soy or tofu either. What is there left, a bland loaf of beans? Nope. It doesn’t have to be that way at all. So, step over mom, for there’s a new loaf in town.
White beans are actually quite common in other countries as opposed to here in the US. In Britian, they star in baked bean dishes. In France, they make cassoulet, and, in Italy, we have soups galore. Even in the US, white beans are found in navy bean soup. Even though their names may vary from cannelloni to navy, great northern and even haricot, nothing can hide their creamy texture and exquisite taste from our palate. So if you have a bean hater member in your family, give white beans a try. Still, if skepticism is high, give this recipe a try due to the overpowering flavors of the quinoa flakes and the almonds. The end result is a creamy, nutty and, ironically, moist protein loaf. I used flavors that would be mild and, well, untraditional to the typical meatloaf. This recipe would be a mock ‘chicken’ loaf, if you will, as the herbs would pair more with a mild tasting chicken as opposed to beef. Feel free to actually use ground turkey or chicken with the seasonings and flavor components.
I hate for not making enough of this because it was just so good. In fact, what I did was slice it and freeze it for later after I ate my one serving the one night. On the second go around I made a meatloaf sandwich with my gluten free bread and I haven’t had a meatloaf sandwich in years, especially with good bread. I was in ecstasy. Food really does reach a portion of the brain that delivers pleasure. It isn’t, by far, meatloaf. It won’t taste similar to meatloaf and I wasn’t going for a 100% meatloaf recreation; but, this is good. Even with carnivores I the family, try to have meatless nights to balance out nutrients. Too much meat can be just as bad as too much of alternate sources of protein. It also adds some variety to the menu. The other great thing about this recipe is that it isn’t full of bread like most because the beans and quinoa provide enough starch, but, you can serve some mash potatoes on the side along with the loaf. A fun way to serve would be to make it a “TV Dinner” night and have mash potatoes, a vegetable, the loaf with mushroom gravy, and a light fruity dessert to finish it off. The leftovers can be only limited to your imagination.
Think about it: crumbled on a pizza, in an omelet, and even over a salad! Endless I tell you.
Herbed Nomeat Loaf 2 cups cooked beans 1 cup uncooked quinoa flakes ½ cup almond flour 1 tbsp flax 1 tsp tahini 1 tsp Dijon mustard 1 tbsp tomato paste 1 cup water 1 tsp sage 1 tsp celery seed 1 tsp dehydrated onion 1 tsp garlic powder
Pre-heat the oven to 350 degrees.
Spray a 9x8" loaf pan with nonstick cooking spray and, as evenly as possible, spread the mixture ibto the pan. Bake the loaf for 25 to 30 minutes. For a crispy crust, stick it under the broiler for a few minutes.
Serve the loaf with a grain and vegetable of choice for a complete, wholesome family style supper.