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Hearty White Bean Loaf
Susan Voisin, FatFree Vegan Kitchen
This delicious loaf combines the creaminess of sweet potato and the crunch of walnuts. Flavored with sage and thyme, it's a good choice for an autumn dinner or even Thanksgiving.
1 medium sweet potato (about 7 ounces)
1 medium onion
2 ribs celery
1 medium carrot
2 cloves garlic, minced
1 (15 oz) can cannellini or other white beans
400 g14 oz. extra-firm tofu or another can of beans
30 ml2 T. soy sauce
30 ml2 T. tomato paste
15 ml1 T. spicy brown prepared mustard
59 ml1/4 c. fresh parsley, chopped
7 ml1/2 T. rubbed sage
15 ml1 T. thyme leaf
7 ml1/2 T. dried rosemary, crushed
5 ml1 tsp. salt
2 ml1/2 tsp. black pepper
5 ml1 tsp. paprika
30 ml2 T. nutritional yeast
120 ml1/2 c. chopped walnuts
180 ml3/4 c. quinoa flakes or quick oats
Bake or steam the sweet potato. Peel and set aside.
Mince the onion, celery and carrot. You can do this quickly by cutting them in quarters and pulsing in a food processor until finely chopped.
Cook vegetables in a large skillet until tender, 6-10 minutes. Add a little water if needed to keep them from sticking.
Add the drained beans and mash lightly with a spatula.
Place the sweet potato in the food processor along with the tofu, soy sauce and seasonings, including the nutritional yeast. Process until fairly smooth. Add the walnuts and pulse a few times. Transfer to a large bowl and add the quinoa flakes or oats and the cooked vegetables. Stir well.
Preheat oven to 375F.
Line a baking sheet with parchment paper. Spoon the tofu mixture onto the surface and shape into an oblong about 2 & 1/2 inches high.
Bake 25 minutes or until top is evenly browned. Cover loosely with foil and bake 20 minutes more. For a crunchier crust, remove foil and bake 5 more minutes.
Remove from oven and let stand 10 minutes before serving.
We enjoyed this with Bryanna's Yeast Gravy .