Thanksgiving Loaf (WFPBNOGF)*
Prep Notes
Preheat oven to 350 degrees F. Set aside one large or two small loaf pans. (I use silicone so no oil is necessary. If you do not have silicone, the ridged sided tin loaf pans work well. If you use regular loaf pans, it is difficult to get the loaf out without oil. In that case, run a knife along the edges, put a plate or cutting board over top, flip over, and pat (bang) the bottom of the pan until your loaf slides out onto the plate or cutting board.)
Cooking Time
60-70 minutes, then let it sit for 50 minutes before serving.
Yields
4 to 6 Servings
Ingredients
1- 15 oz. can white beans, drained and rinsed
1 cup mashed potatoes (see WFPBNO sides recipe)
1 carrot
1 parsnip (optional)
2 celery stalks
1 small onion
2-1/2 tablespoon poultry seasoning (not powdered)
1/2 teaspoon rubbed sage
2-3 tablespoons nutritional yeast
2-3 tablespoon yellow miso
3/4 cup instant oats (uncooked)
Directions
1) Pulse beans in a food processor or mash in a bowl with a fork so no whole beans are left, but mixture is still chunky with some bean parts. Transfer to a mixing bowl along with the mashed potatoes and set aside.
2) Grate, chop, or pulse vegetables in a food processor until finely minced, but do not puree. Add to mixing blow with seasonings, nutritional yeast, and miso, stirring to combine.
3) Stir in oats and taste and taste, adding additional nutritional yeast or miso if desired.
4) Transfer combined mixture to your loaf pan, pat down firmly, and bake for 30-40 minutes until firmer and crisp on the top (make sure it's not still wet).
5) Let cool in the pan for 50 minutes before serving out of it (while keeping it perfectly intact). If you don't, the loaf will be too moist and fall apart.
Notes
While this loaf doesn't taste anything like meatloaf (or turkey), it captures all the Thanksgiving flavors that we know and love. Add the mushroom gravy and it is delicious.
Credit
Adapted from Happy Herbivore Holidays & Gatherings