Biggest Loser Spiced Bean Loaf |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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From the Australian Biggest Loser Change your Life Book. This is yummy hot, warm, cold, or in Sandwiches. Freezes OK too. There are vegetarian loaves on Zaar but this one is just a bit different and has become a favorite for us. Followed the recipe as is, except added corn kernels and left out the pine nuts. We also added 1/2 a capsicum that we had to use up. Have marked these three ingredients as optional. Ingredients:
olive oil flavored cooking spray |
1 onion, diced |
2 garlic cloves, crushed |
1 carrot, peeled, grated (squeeze out any juice) |
2 stalks celery, diced |
1/2 red capsicum, diced (optional, see description) |
1 (400 g) can lentils, rinsed, drained (we used brown) |
1 (400 g) can red kidney beans, rinsed, drained |
1 zucchini, grated (squeeze out any juice) |
2 eggs |
1/2 cup passata or 1/2 cup pasta sauce |
1 1/2 tablespoons pine nuts (optional, see description) (optional) |
1/4 cup corn kernel (optional, see description) (optional) |
1/2 teaspoon cumin |
1/2 teaspoon cayenne pepper (to taste) |
1 teaspoon sweet paprika |
3/4 cup wheat germ |
Directions:
1. Preheat oven to 200C (400F) and line a 5cup loaf tin with baking paper.
2. Spray frypan with olive spray and place over a medium heat.
3. Cook onion, garlic, carrot, celery and capsicum until soft. Remove from heat and allow to cool.
4. Combine beans and lentils then puree two thirds in a blender.
5. Return puree to the whole beans and lentils and fold in all other ingredients.
6. If mixture seems wet a little more wheatgerm may be needed.
7. Press mixture firmly into loaf tin.
8. Bake for 50 minutes or until mixture is firm to touch.
9. Serve as you would your usual meatloaf recipe.
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