A savory bean-based take on the traditional meatloaf. This dish comes together with black beans, oatmeal, and a medley of spices. This black bean loaf has a nice crust and soft interior that just melts in your mouth. I do think that a vegan meatloaf pretty much *needs* a little coating of ketchup baked into the top, but if that's not your thing, then it's not absolutely essential. Use any tomato sauce to serve, I just mixed 50-50 homemade tomato sauce and ketchup. This vegan meatloaf will be a hit at your next dinner party! Serve it with a side of creamed spinach and mashed potatoes for a hearty comforting, and tasty meal!

Black Bean Loaf [Vegan]

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Serves

4

Cooking Time

30

Ingredients

  • 2 cans black beans, rinsed
  • 1.5 cups quick oats
  • 1 red bell pepper, chopped.
  • 1 carrot, chopped or grated.
  • 1 small onion, minced
  • 1 clove garlic, minced
  • 1 tablespoon liquid aminos
  • 1 teaspoon cumin
  • 3 tablespoons ketchup (optional)
  • Black pepper, to taste
  • Water for sautéing.

Preparation

  1. Pre-heat oven to 350°F.
  2. In a medium pan, water sauté the onions until translucent then add the garlic, pepper and carrot. Cook for about 5-6 minutes, until softened.
  3. In a large bowl, combine the black beans, oats and all seasonings. Add in the veggies that you sautéed and mash with a potato masher or fork until well combine but not mushy, If it isn't moist enough add water and if too moist add oats until it holds together.
  4. Spoon "dough" into a parchment paper lined loaf pan and bake for about 30 minutes, until it has developed a nice crust.
  5. I served with steamed yams and onions and tomato sauce. Enjoy!

Nutritional Information

Total Calories: 1609 | Total Carbs: 226 g | Total Fat: 23 g | Total Protein: 70 g | Total Sodium: 3615 g | Total Sugar: 84 g (Per Serving) Calories: 402 | Carbs: 57 g | Fat: 6 g | Protein: 18 g | Sodium: 904 g | Sugar: 21 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

Natasha Condie

See My Recipes

Natasha is the founder and blogger at Plates for Plants, a vegan and gluten blog and personal chef service based in Vancouver BC. She is passionate about making sustainable and compassionate living accessible and easy while making healthy versions of everyone's favorite comfort foods. On top of food, her passions are travel, her furbaby dog Puce and artistic expression through drawing and makeup.

Comments

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  1. I made this tonight. It was dead easy, I added some leek because it was in the fridge. I also added cheese on top at 5mins to go because why not. I used 800g of beans. Tasted great. Can easily make it different by smashing beans more for a more even texture and add chilli etc if you like a spicy version.

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