cooking with nothing

Savoury vegetable loaf

Here’s a meatloaf makeover that should even satisfy the carnivores out there. 

• 2 cups x cooked kidney beans
• 1 cup x rolled oats
• 1 onion, finely chopped
• 2 x garlic cloves, crushed
• ½ cup x chopped fresh parsley
• 2 cups x grated vegetables (choose from carrot, sweet potato, pumpkin, courgette etc.)
• 2 x eggs (or egg replacement for vegans)
• 1 tsp x curry powder
• 1 tsp x thyme leaves
• 1 tsp x fresh rosemary, finely chopped
• 1 tsp x sea salt

Preheat oven to 190°C.

Lightly mash the kidney beans in a bowl, then add all the other ingredients. Press into a 22-cm loaf tin, cover with tinfoil and cook for 30 minutes. Remove foil and place under the grill for 10 minutes until the top turns golden brown. Serve hot or cold with a side of mashed potatoes and steamed greens. A relish, such as my zucchini pickle, would go brilliantly on top.

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