MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pinto Bean Loaf
Categories: Vegetarian
Yield: 6 Servings

2 ts Olive oil;
- more for drizzling
1 sm Yellow onion; minced
2 cl Garlic; minced
1 tb Dried thyme
1 1/2 c Cooked pinto beans -OR-
15 oz Can beans; rinsed & drained
12 oz Extra-firm tofu;
- drain, squeeze, crumble
3/4 c Ketchup
2 tb Vegan Worcestershire sauce
- or soy sauce
1 tb Dijon mustard
1/2 c Ground walnuts
1/2 c Old-fashioned rolled oats
1/4 c Dried bread crumbs
1/2 c Vital wheat gluten -OR-
1/2 c Chickpea flour or
- potato flour; plus:
2 tb Tapioca starch
2 tb Fresh flat-leaf parsley;
- minced
Salt
Black pepper; freshly ground
2 lg Carrots; peeled; sliced 1/4"
2 Yukon Gold potatoes;
- up to 3,
- peeled, sliced 1/2"
2 Shallots;
- up to 3,
- quartered lengthwise
2 tb Yellow or brown mustard
1 tb Light brown sugar
1 tb Cider vinegar

Slow cooker size: 5 to 7 qt

Total time: 4 hours

For the best flavor, heat the 2 ts oil in a small skillet over
medium-high heat. Add the onion and saute until softened, about 5
minutes.

Add the garlic and thyme and cook 1 minute longer. Alternatively,
combine these ingredients in a microwave-safe bowl, cover, and
microwave for 3 minutes. Set aside.

In a food processor, combine the beans, tofu, 1/2 cup ketchup,
Worcestershire, mustard, and the reserve onion mixture and process to
mix well.

In a large bowl, combine the walnuts, oats, bread crumbs, vital wheat
gluten, tapioca starch, and parsley. Season with 1 ts salt and 1/4 ts
pepper.

Add the bean mixture and stir well to mix thoroughly.

Turn out the mixture onto a wok surface and shape into a round or
oval to fin inside your slow cooker, pressing to make sure the loaf
holds together.

Generously oil the insert of the slow cooker or spray it with nonstick
cooking spray.

Arrange the carrot slices evenly in the bottom of the cooker. Season
with a little salt & pepper, then arrange the potato slices on top of
the carrots. Drizzle with a little olive oil.

Set the reserved loaf on top of the potatoes and surround with the
shallots.

In a small bowl, combine the remaining 1/4 cup ketchup with the
mustard, brown sugar, and vinegar and mix well. Spread the mixture on
top of the loaf. Cover and cook on Low for 4 hours.

Remove the lid, turn of the cooker, and allow the loaf to rest for 10
minutes. Transfer the loaf carefully with a large spatula to a large
serving platter and surround it with the carrots, potatoes, and
shallots. Slice the loaf carefully with a serrated knife.

Per 327 g Serving: 426 cal, 57 g carbs, 13g fat, 598 mg sodium, 8 g
fiber, 26 g protein, 14 g sugars, low Cholesterol

Tips:

Assembling the vegan meat loaf will go much more smoothly if all the
ingredients are completely prepared and ready before starting.

Recipe by Robin Robertson

Recipe FROM: Fresh from the Vegan Slow Cooker

Recipe FROM: <https://web.archive.org/web/20180822200225/
http://www.savvyvegetarian.com/vegetarian-recipes/vegan-meatloaf.php>

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