Serves: 8 Category: Main Dishes - Vegan

This tasty meatless loaf is packed with healthful ingredients. It makes a satisfying dinner and leftovers are an added bonus. It is also delicious cold or warmed up for a quick and easy lunch.

1 large sweet potato 1 medium onion, finely chopped 2 stalks celery, finely chopped 1 medium carrot, finely chopped 2 cloves garlic, finely chopped 2 cups finely chopped mushrooms 1 1/2 cups cooked cannellini beans or 1 (15 ounce) can no-salt-added or low sodium cannellini beans, drained 8 ounces extra firm tofu, excess water squeezed out 1/4 cup low sodium ketchup plus additional for top of loaf (see note) 1 tablespoon no-salt seasoning blend, adjusted to taste 1 tablespoon mustard 1/2 teaspoon poultry seasoning (a blend of sage, thyme, marjoram, rosemary, black pepper and nutmeg) 1/2 teaspoon oregano 1/4 teaspoon black pepper 1 cup old fashioned oats, pulsed in food processor to a coarse powder 1/2 cup chopped pecans 1/4 cup chopped parsley

Pierce sweet potato in several places with a fork and microwave until soft, about 5-6 minutes. When cool enough to handle, peel and set aside.
Heat a large skillet. Add the onion, celery, carrot, garlic and mushrooms and cook, stirring regularly until tender and all the water from the mushrooms has evaporated. Mash beans with a fork and add to the mushroom mixture.
Place the peeled sweet potato into a food processor along with the tofu, ketchup, no-salt, mustard, poultry seasoning, oregano and black pepper. Process until smooth and well combined.
Add tofu mixture to mushrooms and beans along with oats, pecans and parsley and mix well.
Spoon into a loaf pan that has been lightly rubbed with a minimal amount of oil. Spread ketchup on top. Bake at 350 degrees for 1 hour and 10 minutes. Allow to sit for 30 minutes before slicing.
Beta-Carotene 2201 ug; Vitamin C 7 mg; Calcium 256 mg; Iron 5 mg; Folate 80 ug; Magnesium 63 mg; Potassium 519 mg; Zinc 1.5 mg; Selenium 11.4 ug