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Tuesday, May 5, 2015

Black bean and mushroom mini loaves

Black bean and mushroom mini loaves
This recipe came about by mistake.  I was just going to try and make a black bean burger.  Then I saw my mini loaf pan and I decided to take it all the way.  I literally was adding things and writing them down as I was going along.  I was lucky and it all worked out the first time.  
I love my mini loaf pan, and I would suggest everyone get one.  I love using it for desserts and for savory dishes too.  This is the first time I have ever made any type of loaf though.  I was excited to try and excited with the results.  
The flavor was amazing!  The texture was spot on!  And when it was done, it reminded me of the meatloaf I grew up with.  One of my first recipes that didn't use salt!  I am trying to cut back and this was my first victim.  
I hope you enjoy this as much as I did.  
Just a side note, you can make these into patties if you would like for veggie burgers.


One thing I did notice was that it cut so nice.  I used a sharp knife and it will make wonderful sandwiches too!!


Ingredients:

2 15oz cans of black beans (drain and wash each can but keep separate)

4 green onions, sliced thin
1 small can of chopped green chili's
1 small can of tomato paste 
3 cups uncooked rolled oats
1 cup cooked quinoa
1 cup cooked brown rice
2-4 tsp. hot chili paste
1/2 tsp. white pepper
1/2 tsp. cumin
1 tsp. smoked paprika 
2 T onion powder 
1 tsp. mustard powder
2 tsp. organic no salt seasoning (I use the Costco brand)
2 tsp. low sodium soy sauce
1/2 tsp. liquid smoke
4 cloves garlic chopped fine

8 oz. mushrooms of choice (cleaned)

In the large bowl, combine one (1) of the cans of black beans, and all the other ingredients,except the mushrooms.  Set aside.   In a food processor combine the mushrooms and the other can of black beans.  Process until smooth.  Add it to the rest of the ingredients in the big bowl.  This is the fun part!  Use your hand and mix the hell out of all the ingredients.  Really get in there and let your frustrations out.  After you have mixed very well, allow to sit for 10 minutes. While it is sitting, preheat your oven to 350*.
I used an ice cream scoop to fill the forms.  It took about 1 1/2 scoops.  Just enough to fill to the top of each form.
  
When they are filled, there should still be some left over just for you to make a couple burgers too!
Place in the oven and let cook for 30 minutes.  While they are in the oven, mix together the following for the topping:

One small can of tomato paste
3T of maple syrup

After 30 minutes, spread the topping over each one.  It doesn't need to be thick, just enough to cover.  Turn the oven to broil and let sit under the heat for 5 minutes.  Watch close, you don't want it to burn.
Take out of the oven and let sit for 10 minutes.  Use a spatula or small knife to make sure nothing is sticking around the edge, and take out carefully.  I used a fork and offset spatula to take out.
These cut really well with a sharp knife.  Serve right away, or store in an airtight container to serve cold on a sandwich.  
I hope you enjoy!

4 comments:

  1. If I want to bake a single loaf in a silicone baking pan, how would I adjust the timing and temp? Thanks

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  2. Take the temp down to 325* and increase the cooking time by double. Checking half way through. Depending on the oven it may take an extra 10 minutes or so.

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  3. This was totally AMAZING! I cooked at 350* in a loaf pan about 1.25 hours. I omitted the tomato paste on top and used BBQ sauce. Served with mashed potatoes and gravy. A definite keeper!! And I had enough left over to make 4 patties for burgers. Thanks so much for the incredible recipe!!!

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    Replies
    1. I am so glad you liked it. I will have to try with BBQ sauce!!

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