Beet loaf for supper yesterday. The picture doesn’t show it well but the texture is similar to meatloaf only less dry. As with all my recipes the ingredients aren’t prescriptive so don’t be afraid to substitute any of the ingredients for whatever you have in your fridge or cupboard that is similar and then let me know what changes you made so I can make it your way:
300g cooked quinoa
1 tsp oil
1 stalk celery minced
1 clove garlic minced
1 tbps vinegar
1 tsp sea salt
8 mushrooms diced
1 can borlotti beans – rinsed
3 beets (peeled, steamed, quartered)
2 tsp chili powder
2 tsp smoked paprika
1 tsp liquid smoke
4 dates chopped
In a pan over medium heat cook minced garlic with oil for a few minutes until fragrant, add celery, cook until clear, add chopped mushrooms, seasonings and vinegar. Cook until mushrooms are dry.
Strain beans then place in bowl with cooked quinoa and the mushroom mix.
Put oats into the food processor and pulse until it forms a rough flour, add beets and dates and pulse a few times with the oats
Add beet and oats to the bowl with everything else and mix together.
Press into a loaf tin which has been oiled and lined with greaseproof paper
Bake at 170 for 1 hour, let rest for ten mins then slice and serve with sauce or gravy (I had vegan BBQ sauce with mine)