Vegan Meatloaf #1

• black beans, cooked↗2 cups
• small carrots, peeled and grated (or 1 large)↗2
• onion, chopped↗1
• celery ribs, chopped↗2
• zucchini, chopped1
• mushroom, sliced↗1 cup
• garlic cloves, minced↗3
• cooked brown rice↗1 cup
• pine nuts↗1⁄2 cup
• brown rice flour↗2 tablespoons
• vegetable oil↗2 tablespoons
• soy sauce↗2 tablespoons
• ketchup, plus more↗2 tablespoons
• ketchup, to top↗
• dried parsley↗1 tablespoon
• teaspoons dried oregano↗2
• teaspoons dried basil↗2
• teaspoon dried rosemary↗1
• teaspoon dried dill weed↗1

Step-by-step instructions

1. 1

   Pulse the pine nuts in a food processor until it resembles a coarse meal. Empty into a large mixing bowl.

2. 2

   Sauté the vegetables (minus the beans) with the oil over medium heat until everything is softened. Take off the heat.

3. 3

   Preheat the oven to 350°F and grease an 8x8 baking dish with oil or spray. Add the beans, rice, vegetables, seasonings, soy sauce, ketchup and flour to the mixing bowl and mash/mix everything together. If the "batter" seems to dry, add some vegetable broth to moisten. If it seems to wet, add some more flour.

4. 4

   Scoop the mix into the baking dish and level out the top. Place in the oven to bake for 1 hour. After about 40 minutes, take out the loaf and spread some ketchup over the top (optional) and place back in the oven to continue baking.

5. 5

   Let the loaf cool for 10-15 minutes and either turn out onto a platter, or just serve out of the dish. I served mine with a baked potato and steamed veggies.