A wonderfully easy gluten-free vegan meatloaf that can be made from pantry staples. Whole wheat flour can be substituted for brown rice flour if you do not have a gluten allergy.
Ingredients:
15 ounces
black beans, drained and rinsed
1 whole
onion, diced
2 whole
garlic cloves, minced
1 whole
carrot, minced
2 whole
celery stalks, minced
1 cup
mushrooms, coarsely chopped
1 cup
quinoa, cooked
1 tbsp
italian seasoning
3 tbsp
brown rice flour
2 tbsp
low sodium soy sauce
2 tbsp
ketchup
Instructions:
Preheat oven to 350F. Grease a standard bread pan and set aside. Mash black beans in a large bowl and combine all ingredients until evely combined. Transfer to pan and pat down firmly and tightly using a spatula. Bake 45 minutes to one hour, until firm and browned on the outside. Allow the loaf to cool and firm up before serving, about 15 to 20 minutes.
@HappyHerbivore
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