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Holiday Loaf

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Ingredients
  

  • 1 -29 oz can black beans drained and rinsed
  • 2 cups mushrooms finely chopped
  • 1 cup rolled oats
  • 1 onion finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon Bragg's soy sauce
  • 1 tablespoon fresh rosemary finely chopped
  • Salt and pepper to taste
  • 2 tablespoons flaxseed meal + 6 tablespoons water flax eggs or sub tapioca or arrowroot flour for the flaxseed
  • Olive oil for sautéing

For the Glaze:

  • 1/4 cup tomato paste
  • 2 tablespoons maple syrup
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Prepare Flax Eggs:
  • In a small bowl, mix flaxseed meal with water and let it sit for about 5 minutes to form a gel-like consistency.
  • Prepare the Loaf:
  • In a pan, sauté the chopped onion and garlic in olive oil until softened.
  • Add chopped mushrooms and cook until they release their moisture and become golden brown.
  • In a food processor, combine black beans, sautéed mushroom mixture, rolled oats, flax eggs, soy sauce, rosemary, salt, and pepper. Pulse until well combined but still slightly chunky.
  • Form the Loaf:
  • Transfer the mixture to a greased loaf pan, pressing it down firmly.
  • Smooth the top with a spatula.
  • Prepare the Glaze:
  • In a small bowl, whisk together tomato paste, maple syrup, balsamic vinegar, Dijon mustard, salt, and pepper.
  • Glaze and Bake:
  • Spread the glaze over the top of the loaf.
  • Bake in the preheated oven for 40-45 minutes or until the loaf is firm and golden brown.
  • Serve:
  • Allow the loaf to cool for a few minutes before slicing.
  • Serve slices with additional glaze on the side if desired.