Grandpa's Homemade Eat Loaf

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Preheat the oven to 350°F/177°C.

Step 2

Wash all the produce. Peel and dice the onion. De-seed and dice the red pepper. Slice the mushrooms. Shred or chop the carrots. Peel and mince the garlic.

Step 3

In a nonstick frying pan, cook the onion for 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 to 8 minutes, or until the mushrooms are soft.

Step 4

Drain and rinse the kidney beans and cannellini beans.

Step 5

In a medium 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, mash and squish most of the beans. When it becomes sort of sticky, it is ready for the loaf pan.

Step 6

Coat the bottom of a loaf pan with ¼ or less of barbecue sauce and then add the vegetable and bean mixture. Try to level the surface before spreading another thick layer of barbecue sauce on top.

Step 7

Bake for 1 hour. Allow the dish to cool a bit. It will cut much better when it has had time to cool and set.

Step 8

If you are cooking the greens/spinach, add a little water to a pan and wilt and cook the spinach while the loaf is baking in the oven. Set aside.

Step 9

Serve warm with a pile of steamed greens or a large green salad.