Mushroom and White Bean Loaf by
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.
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
Servings: 8Nutrition Information (per serving):
|Saturated Fat||1 g|