PF Kitchen: Homemade Eat Loaf
Ingredients:
1 large onion, minced
1 teaspoon minced garlic
1 red bell pepper, minced
4 ounces mushrooms, sliced
¼ cup shredded or chopped carrots
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can cannellini beans, drained and rinsed
1 cup old-fashioned oats
½ cup nutritional yeast
2 teaspoons low-sodium tamari
1 teaspoon paprika
½ teaspoon paprika
½ teaspoon black pepper
1 teaspoon dried rosemary
½ teaspoon onion powder
½ teaspoon dry mustard
1 teaspoon ground sage
¼ to ½ cup BBQ sauce or ketchup
Directions:
Preheat oven to 350 deg. F.
In a nonstick frying pan, cook the onion a few minutes on medium-high heat until it begins to soften. Add the garlic, red pepper, mushrooms, and carrots and continue cooking for 5-8 minutes, or until the mushrooms are soft.
In a medium mixing bowl, mix together the kidney beans, cannellini beans, oats, nutritional yeast, tamari, paprika, black pepper, rosemary, onion powder, dry mustard, and sage. Add the cooked vegetable mixture to the bowl and stir. Use your hands here to mix and mash most of the means. When it becomes sticky, it is ready for the loaf pan.
Coat the bottom of a pan with ¼ cup (or less) of BBQ sauce and add the vegetable and bean mixture. Try to level the surface before spreading another thick layer of BBQ sauce on top.
Bake for 1 hour. Allow the dish to cool.
***Serves 4***
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