Friday, April 20, 2012

Meatless Loaf with Edamame, Mushrooms and Sun-Dried Tomatoes

We kept seeing recipes for meatless type loafs, a few from my favorite cookbook author Lindsay Nixon (, Whole Foods Market Recipes, and from just googling for recipes. As usual, we did what we could to make it our own, and this tasty loaf has turned itself into a fan favorite. It is light enough to make in the spring and summer, but comforting enough to eat during the fall and winter. My boyfriend equates this to Thanksgiving stuffing - but in loaf form.

Thanks to mom for doing all the 'hard' work. Thanks to a kickboxing injury, at the time we made this recipe, I had use of my non-dominate had. Now that it is SLIGHTLY easier for me to type, I am finally getting around to posting this. (By slightly, I mean I still only have one hand, but at least 1.5 months later, I'm not in excruciating pain anymore!!)


1 (15oz) can of garbanzo beans, rinsed and drained (if you dont have these in the house, any white bean will do)
3/4 cup old fashioned oats
1/2 cup water

1 Tbs olive oil (use oil from sundried tomato bottle)
Not Shown: Mushrooms, Nantucket Secret
Spice and Sunflower Seeds
8 oz sliced mushrooms (we like baby bella)
1 red onion, chopped
2 cups cooked quinoa/bulgar wheat mixture*
1 cup frozen edamames
10 sundried tomatoes packed in oil, drained and chopped

To Taste:
Nantucket Secret Spice
Sunflower Seeds

*I like doing the quinoa and bulgar wheat together, this gives it a nuttier flavor, and better texture. Both quinoa and bulgar wheat call for a 2-1 water to dry ratio, and have similar cooking times. Also, I make extra because it's really tasty and can be easily manipulated for leftovers. Check out this recipe for a great leftover idea.


Pre-heat oven to 350degrees.

Combine garbanzo beans, rolled oats and water into a food processor and pulse til smooth. I like to add a dash of seasoning at this step to really make sure the spices get incorporated.

Saute the mushrooms using the tablespoon of oil from the sun-dried tomatoes. I think this adds just a hint of flavor. For a heart healthy approach, skip the oil and steam the mushrooms instead.

While the mushrooms are on the stove, pat dry the sun-dried tomatoes before chopping. Also, take this time to dice the onion.

In a large bowl, combine sun-dried tomatoes, bean mixture, frozen edamame, onion, and quinoa bulgar mixture. I like mixing with my hands to really incorporate the ingredients. It is at this point that you can start seasoning. We use nantucket secret spice, but any Mrs. Dash could work. Stick with at Garlic/Herb theme and you'll be fine. Just keep trying it to see how it tastes. Once you get it to what you think is perfect, add an extra dash or two. 

Add the mushrooms. Let them cool for a moment before mixing (if you are using hand method) to avoid burning yourself. 

Press mixture into a non-stick loaf pan (or a pan that you've pre-greased). You want the loaf to be slightly mounded in the center. Top with the sunflower seeds, and pop it into the oven.

It should take about 60 minutes to cook. You want it to be golden brown and have a nice crunch. Let it sit for a bout 10min before serving. If you're in a hurry, cook 40min, let sit 5min, and then crisp each slice in a fry pan on the stovetop. 

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