Vegetarian

Vegan Three-Bean Loaf is for Dinner.

Vegan Three-Bean Loaf takes 20 minutes to prepare.

Vegan Three-Bean Loaf takes 70 minutes to cook.

Vegan Three-Bean Loaf makes 6 servings.

The ingredients for Vegan Three-Bean Loaf are:

1 tablespoon olive oil
1 medium yellow onion, finely chopped
1 medium carrot, finely chopped
1 celery rib, finely chopped
4 garlic cloves, minced
11⁄2 cups cooked or 1 (15.5-ounce) can chickpeas, drained and rinsed
11⁄2 cups cooked or 1 (15.5-ounce) can black beans, drained and rinsed
11⁄2 cups cooked or 1 (15.5-ounce) can dark red kidney beans, drained and rinsed
1⁄2 cup tomato sauce
1 tablespoon Bragg's Liquid Aminos
1⁄2 teaspoon black pepper
1 cup dry bread crumbs
1⁄2 cup old-fashioned oats
1⁄2 cup wheat gluten flour (vital wheat gluten)
1⁄2 cup chopped fresh parsley
2 tablespoons yellow or spicy brown mustard
1 tablespoon light brown sugar
2 teaspoons apple cider vinegar

Here is how you make Vegan Three-Bean Loaf:

Preheat the oven to 375?F. Lightly oil a 9-inch loaf pan and set aside. In a large skillet, heat the oil over medium heat. Add the onion, carrot, celery, and garlic. Cover and cook until softened, about 10 minutes. Remove from heat and set aside.Place the three varieties of beans in a large bowl. Mash well, leaving some texture. Add the onion-carrot mixture, then stir in 1⁄4 cup of the tomato sauce, soy sauce, salt, and pepper. Add the bread crumbs, oats, flour, and parsley and mix until well combined. Spread the mixture evenly in the prepared pan and smooth the top.In a small bowl, combine the remaining 1⁄4 cup tomato sauce with the mustard, sugar, and vinegar and mix well. Spread the topping mixture on top of the loaf. Bake until firm, 50 to 60 minutes. If the top begins to brown too much, cover loosely with foil. Remove from the oven and set aside on a wire rack for 10 minutes before slicing.

The nutritional information for Vegan Three-Bean Loaf is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 372.8

• Total Fat: 5.1 g
• Cholesterol: 0.0 mg
• Sodium: 863.9 mg
• Total Carbs: 57.2 g
• Dietary Fiber: 13.2 g
• Protein: 21.8 g