April 5, 2021

Vegan, Gluten-Free, and Oil-Free Red Kidney Bean Loaf

Vegan, Gluten-Free, and Oil-Free Red Kidney Bean Loaf

When it comes to vegan meat loafs I love a good Camellias Red Kidney Bean as the meat replacement. They have the perfect color and flavor that is so similar to what you crave in traditional meat loafs. Granted you do not have to use this brand. In fact you can use drained Red Kidney Beans out of a can and this recipe will work just as great.

What ingredients make a good loaf?

Most loafs will have umami notes that we crave when previously eating meat or trying to lay off meat. Some umami notes can be found in liquid aminos, tomato paste, mushrooms and vegan worcestershire sauce. But don’t worry if you do not like mushrooms leave them out. If you don’t have a certain sauce it’s okay. I would say that if there is one sauce that is a must here, it would be the liquid aminos which can easily be replaced with soy sauce or tamari. As for replacements for the worcestershire sauce try one tablespoon of apple cider vinegar and a pinch of red chili flakes. Let’s begin shall we!

Red Kidney Bean Loaf

conflictedvegan
5 from 13 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American, German
Servings 6

Equipment

  • Frying Pan
  • Oven
  • Food Processor (optional)
  • Potato Masher
  • Knife
  • Cutting Board
  • Parchment Paper (optional)
  • Loaf Pan

Ingredients
  

  • 2 Cups Diced Mushrooms
  • 2 Cups Red Kidney Beans drained and rinsed if using canned
  • 1 Stalk Cubed Celery
  • 1 Whole Cubed Carrot optional
  • 1/2 Cup Cubed Purple Onion any color will work
  • 3/4 Cup Rice days old rice is perfect
  • 3/4 Cup Oats gluten free
  • 2 Tablespoons Flax or Chia Seeds
  • 6 Tablespoons Water
  • 1/2 Cup Roasted Bell Pepper raw is okay too
  • 3 Cloves Minced Garlic
  • 1 Tablespoon Extra Virgin Olive Oil optional
  • 2 Tablepoons Maple Syrup
  • 1/4 Cup Ketchup

Dried Spices and Seasonings

  • 1 Teaspoon Salt to taste
  • 1/4 Teaspoon Black Pepper to taste
  • 1 Tablespoon Tomato Paste same amount of ketchup is okay too
  • 1 Tablespoon Worcestershire Sauce
  • 1 Tablespoon Liquid Aminos
  • 2 Teaspoon Dried Thyme
  • 2 Teaspoon Dried Rosemary

Instructions
 

  • Prepare the flax eggs mixing 2 tablespoons of flax meal or seeds with 6 Tablespoons of water
  • Dice your veggies
  • If you are not using oil, in a frying pan begin sauteeing the mushrooms first so they sweat out their moisture on medium to high heat. At the 5 minute mark or so you will begin to see water coming out. Place the carrots, onion, celery, red bell pepper and continue sauteeing for2 minutes. Add the liquid aminos, tomato paste, worcestershire sauce and continue moving the vegetables around for another 3 minutes. Add the garlic cloves and saute 30 seconds and remove the mixture from the stove.
  • Prepare the rest of your ingredients.
  • In a food processor combine all of the ingredients and pulse until you reach your desire consistency.
  • Personally I like a finely processed mix.
  • Line your loaf pan with parchment paper for easy removal and bake for 25 minutes on 375F.

Ketchup and Maple Syrup Glaze

  • Mix the 1/4 Cup of ketchup and maple syrup to create a glaze and brush on top of the loaf. Place in the oven for 10 more minutes on 375F.

Notes

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Keyword bean,, kidney beans, meatloaf, plantbased,, vegan, vegetarian

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