Sunday, August 12, 2012

Three-Bean Loaf

Once again, I did not have the right size pans or bowls to make this, and, of course, I didn't adjust the recipe quantity. In the midst of preparing this, I had to put it on hold, run to Wal-Mart, and buy large pans and bowls. Oops! BUT now I should be all set for future recipes. Yay!

I thought this was quite tasty! Jeff didn't care for it nearly as much, so I doubt I'll be making it with any frequency. The thing with a bean loaf is to remember that it is NOT meat and will not likely have the same consistency or flavor. If you're expecting meat, you might be disappointed. If you're expecting flavorful beans in a different form, then you might be pleasantly surprised.
Three-Bean Loaf
This was actually taken the next day, after I'd warmed up a slice in a fry pan.
Three-Bean Loaf

  • 1 T Olive oil
  • 1 med yellow onion, finely chopped
  • 1 celery rib, finely chopped
  • 4 garlic cloves, minced
  • 1 (15.5oz) can chickpeas, drained and rinsed
  • 1 (15.5oz) can black beans, drained and rinsed
  • 1 (15.5oz) can dark red kidney beans, drained and rinsed
  • 1/2 cup ketchup
  • 2 T soy sauce
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup dry bread crumbs
  • 1/2 cup old-fashioned oats
  • 1/2 cup wheat gluten flour (vital wheat gluten)
  • 1/2 cup chopped fresh parsley
  • 2 T yellow mustard
  • 1 T brown sugar
  • 2 tsp apple cider vinegar
  1. 1. Preheat the oven to 375F. Lightly oil a 9-inch loaf pan. Set aside.
  2. In a large skillet, heat the oil over medium heat. Add the onion, carrot, celery, and garlic. Cover and cook until softened, about 10 minutes. Remove from heat and set aside.
  3. Place the three varieties of beans in a large bowl. Mash well, leaving some texture. Add the onion-carrot mixture, then stir in 1/4 cup of the ketchup, soy sauce, salt, and pepper. Add the bread crumbs, oats, flour, and parsley. Mix until well combined. Spread the mixture evenly in the prepared pan and smooth the top.
  4. In a small bowl, combine the remaining 1/4 cup ketchup with the mustard, sugar, and vinegar. Mix well. Spread the topping mixture over the loaf. Bake until firm, 50 to 60 minutes. If the top begins to brown too much, cover loosely with foil. Remove from the oven and set aside on a wire rack for 10 minutes before slicing.
Recipe Credit: Three-Bean Loaf. Vegan on the Cheap. Robin Robertson. pg 155.


  1. You're missing the 15.5 oz can of chickpeas in the ingredietns list. :)

    1. Thanks, Lauren! I've fixed the recipe. :)



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