This Three Bean Loaf turned out really yummy. It wasn't really like meatloaf but I didn't expect it to be so that was ok. It was hearty, flavorful, virtually fat-free and cheap to make. For leftovers yesterday, I crumbled a slice of the loaf into a tortilla, squirted some ketchup on top and layered a few jalepenos on it and voila - a delicious wrap!! Yum!



Three Bean Loaf (adapted from Vegan on the Cheap)
1 T olive oil
1 onion chopped
1 carrot chopped
1 celery rib chopped
4 minced garlic cloves
1 ½ cups each black beans, kidney beans, chickpeas
½ cup ketchup
2 T soy sauce
½ t each pepper and salt
1 cup dry bread crumbs
½ cup oats
½ cup vital wheat gluten
1 T dried parsley
2 T spicy brown mustard
1 T brown sugar
2 t apple cider vinegar

Preheat oven to 375. Spray a 9 in loaf pan with cooking spray. In a large skillet, heat oil. Add onion, carrot, celery and garlic. Cook until softened. Remove from heat and set aside. Place beans in a large bowl and mash, leaving some beans whole for texture. Add onion mixture. Stir in ¼ cup ketchup, soy sauce, salt and pepper. Add bread crumbs, oats, flour and parsley and mix well. Spread into pan and smooth the top. IN a small bowl, combine remaining ketchup, mustard, sugar and vinegar and mix well. Spread over loaf. Bake until firm about 50-60 min. Let sit 10 min before slicing.


I was able to redeem the leftover "wings" I made last week - thankfully. One night I made Seitan Parmesan by slicing up the leftover "wings" thinly, dipping them in soy milk and then dredging them in bread crumbs mixed with salt, garlic powder, Italian seasoning and pepper and pan-frying them until browned. I then sprinkled a little Daiya mozzarella over them and baked them for a few minutes to melt the cheese. I serve them with pasta and marinara sauce.

Along with that meal, I made a broccoli/cauliflower casserole that was quite tasty and braised cabbage which also turned out nicely.

To redeem some of the remaining "wings" I used the same method of slicing and pan-frying but served them on a bun with mayo, cabbage mixed with a little mayo and mustard and a tad of honey (I know, honey isn't vegan! Part of my "almost vegan" side!), some crispy diced black forest bacon (see previous post). Pretty yummy sandwich.

And finally, I used the last of the "wings" to make a wrap - a tortilla wrapped around the sliced "wings", along with some cabbage mixed with my homemade dill dressing (previous post), and drizzled with leftover wing sauce from the original meal. Again, quite tasty! I am so glad I didn't end up having to throw those dreadful "wings" away!! They were great cooked differently!

Braised Cabbage
4 wedges of cabbage
4 T vegan butter or canola oil
1 t each garlic powder, crushed red pepper, paprika
1 1/2 t sea salt
1 t cracked pepper

Heat oil or butter in large skillet. Sprinkle spices over melted butter/oil. Place cabbage wedges in skillet and cook on first side until just starting to lightly brown. Flip wedges and cook on opposite side until lightly browned. Add 2 T water to pan and allow to steam cabbage for 2 min. Don't overcook.

Zesty Broccoli and Cauliflower Casserole (Taste of Home – Low Fat Country Cooking)
1 lb each frozen cauliflower and broccoli
½ cup vegan mayo
3 T grated onion
1 T horseradish
¼ t pepper
½ cup bread crumbs
1 T canola oil
3/4 t each garlic powder, sea salt and Italian seasoning
½ t paprika

Thaw veggies. Add remaining ingredients except oil, bread crumbs and spices. Stir to coat all veggies. Mix breadcrumbs, oil and spices and sprinkle on top. Bake at 350 for 20 min.