Why soak the red devil beans with kombu seaweed?

Soaking the red devil beans with kombu seaweed for 12 hours helps to tenderize them and can aid in digestibility, while also imparting umami flavor.

What is the purpose of braising the vegetables with white wine?

Braising the diced Tropea onions, carrots, and celery with white wine over low heat makes them tender and develops a deeper, more complex flavor for the meatloaf base.

How do I ensure the Red Bean Meatloaf mixture is firm enough to shape?

After chilling the mixture, add corn flour gradually until it reaches a firm, compact consistency that can be easily shaped into a loaf.

Can I omit the fresh myrtle or nutritional yeast?

Yes, both fresh myrtle and nutritional yeast are optional ingredients; you can omit them without significantly altering the core structure of the Red Bean Meatloaf.

How should I store leftover Red Bean Meatloaf?

Once cooled completely, store leftover Red Bean Meatloaf slices in an airtight container in the refrigerator for 3-4 days, or freeze for longer storage.

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Red Bean Meatloaf
[Vegan]

VC By: Valentina Chiappa

Author Bio

Italian classics made vegan. Valentina Chiappa: photographer and author of the blog PAROLE VEGETALI, vegan for... Read More

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Thick slices of savory Red Bean Meatloaf, made with red devil beans and braised vegetables, served on a plate, garnished with fresh herbs.

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Discover more recipes with these ingredients

Red Bean Meatloaf [Vegan]

Dairy Free

Vegan

Red devils are large and tasty beans. They're perfect for the base in this simple vegan meatloaf! It's got a great texture and savory taste. The perfect hearty vegan meal! Enjoy this vegan meatloaf in fairly thick slices at room temperature with vegan mayo with miso or soy sauce and... Read More

Ingredients You Need for Red Bean Meatloaf [Vegan]

10 1/2 ounces dried red devil beans
3 medium-sized carrots
2 red Tropea onions
1 small celery
1 medium sized potato
2 pieces of kombu seaweed of about 3 cm
4 tablespoons of extra virgin olive oil (plus other oil to brush the parchment paper)
2 tablespoons of fresh parsley
1/2 tablespoon of lemon juice
1/2 tablespoon nutritional yeast (optional)
1 teaspoon of paprika
4 sprigs of fresh myrtle (optional)
2 sprigs of rosemary
1 mixed aromatic bunch (I used sage and hyssop)
2 cloves of fresh garlic (alternatively dry garlic)
sea salt to taste
tamari soy sauce or shoyu
corn flour to taste
breadcrumbs to taste
white wine to taste

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How to Prepare Red Bean Meatloaf [Vegan]

Rinse the beans under running water then soak them in fresh water with kombu seaweed for 12 hours.
Drain the vegetables and place them in a pressure cooker with a new piece of seaweed and cover them with water. Light the fire and from the whistle of the pot cook over low heat for 20 minutes.
Transfer everything to a plate, salt lightly and leave to cool.
Peel the potato and steam it, then mash it with a potato masher.
Put 2 tablespoons of oil with diced vegetables in a large, low saucepan. Add a pinch of salt and let it braise by wetting it with a little white wine over low heat until it becomes tender.
Blend the beans in a blender with the other 2 tablespoons of oil until you get a not too smooth puree in which you can still see some small pieces of beans. Alternatively, if you are sensitive to the peel of the beans and give you intestinal problems, you can pass them to a vegetable mill.
Combine the puree obtained with potatoes, braised vegetables, parsley and lemon juice. Season with the shoyu or tamari sauce, paprika and nutritional yeast. Let the mixture rest for a few hours in the refrigerator to compact.
Once removed from the refrigerator, add as much corn flour as enough to obtain a firm and compact mixture (not too hard) then divide it into 2 equal parts.
Prepare two sheets of parchment paper brushed with oil and sprinkled with breadcrumbs. Fill them with the mixture and using the paper, give them the shape of a meatloaf.
Add the spices and the sliced garlic to the inside of the bag and tie tight to the sides with string, giving a "candy" shape.
Cook in a ventilated oven at 356°F for about 20 minutes.
Let it cool completely, remove from parchment paper and cut into thick slices with a sharp knife.