My Favorite Thanksgiving Loaf: Mushroom and White Bean Loaf (WFPBNOGF)

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Dinner Thanksgiving Avoiding the food trifecta: salt. sugar, fat

Prep Notes

Note: This loaf needs to sit for a day to harden into the consistency of a loaf. If you forego that, you will have a casserole consistency. Both are good, but to hold into a loaf, I refrigerate for a day and heat again the day of serving in a warm oven, 300 degrees until it is hot. Cover with tin foil after adding a tablespoon of broth so the loaf doesn't dry out.

1. See directions below and decide on whether you wish to microwave or bake the sweet potato. Then do so.

2. Pulse the 1 cup of old fashioned oats in a food processor to a coarse powder and set aside until needed.

Cooking Time

1.5 hours

Yields

Serves 8

Ingredients

1 large sweet potato

1 medium onion, finely chopped

2 stalks celery, finely chopped

1 poblano pepper, finely chopped (optional)

1 medium carrot, finely chopped

2 cloves garlic, finely chopped

2 cups finely chopped mushrooms

1-1/2 cups cooked or 1 (15 ounce) can no-salt-added or low-sodium cannellini beans, drained

8 ounces extra firm tofu, excess water squeezed out

1/4 cup low-sodium ketchup plus additional for top of loaf

1 tablespoon no-salt seasoning, adjusted to taste

1 tablespoon Dijon mustard

1/2 teaspoon poultry seasoning (a blend of sage, thyme, marjoram, rosemary, black pepper and nutmeg)

1/2 teaspoon oregano

1/4 teaspoon black pepper

1 cup old fashioned oats, pulsed in food processor to a coarse powder 1/2 chopped pecans

1/4 cup chopped parsley

Directions

Pierce sweet potato in several places with a fork and either microwave until soft, about 5-6 minutes or bake sweet potatoes in the oven for 45-60 minutes. When cool enough to handle, peel and set aside.
Heat a large skillet. Add the onion, celery, optional poblano pepper, garlic and mushrooms and cook, stirring regularly until tender and all the water from the mushrooms has evaporated.
Mash beans with a fork and add to the mushroom mixture.
Place the peeled sweet potato into a food processor along with the tofu, ketchup, seasonings, mustard, poultry seasoning, oregano and black pepper. Process until smooth and well combined.
Add tofu mixture to mushrooms and beans along with oats, pecans and parsley and mix well.
Spoon into a loaf pan that has been lightly rubbed with a minimal amount of oil or use a spray. Spread ketchup on top. Bake at 35 degrees for 1 hour and 30 minutes.
After the loaf is cool, allow to sit for a day in the refrigerator covered. It will then slice nicely.

Credit

Adapted from the work of Dr. Joel Fuhrman

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