"Hippie Loaf"

I've been in the mood for something more substantial lately after my week or two of salad eating. My roommate Remy & I have been talking about making dinner together forever and just never got around to it since we've both been so busy. Go figure, I choose week 10 to test out new recipes! But it was a nice break from homework.

So I tested out "hippie loaf" which is basically just a vegan meatloaf but loaded with protein & veggies -- quinoa & black beans! Yum!

We both gave it the thumbs up & would definitely make it for dinner again. Served with potatoes & peas of course. Hooray for well-rounded meals.

• 15 ounces black beans, drained and rinsed
• 1 whole onion, diced
• 2 whole garlic cloves, minced
• 1 whole carrot, minced
• 2 whole celery stalks, minced
• 1 cup mushrooms, coarsely chopped
• 1 cup quinoa, cooked
• 1 tbsp italian seasoning
• 3 tbsp brown rice flour
• 2 tbsp low sodium soy sauce
• 2 tbsp ketchup

Instructions:

Preheat oven to 350F. Grease a standard bread pan and set aside. Mash black beans in a large bowl and combine all ingredients until evely combined. Transfer to pan and pat down firmly and tightly using a spatula. Bake 45 minutes to one hour, until firm and browned on the outside. Allow the loaf to cool and firm up before serving, about 15 to 20 minutes.

[recipe from happy herbivore]