Vegan Bean Loaf with Avocado Verde Sauce

Ingredients

• Flaxseed

  Finely Ground, Organic - 365 Everyday Value

  1 ½ tablespoon or 11g

• Water

  Plain, clean water

  ½ cup or 118g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 small or 70g

• Garlic

  Raw

  3 cloves, minced or 9g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Carrots

  Raw

  1 medium or 61g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Chili powder

  Spices

  1 tbsp or 8g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Canned black beans

  Low sodium, drained

  2 can or 850g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  ¾ cup or 123g

• Oatmeal

  Cereals, Quaker, dry rolled oats

  ½ cup or 40g

• Oat flour

  Partially debranned

  ½ cup or 69g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Salsa verde

  Campbell soup company, pace

  ⅓ cup or 85g

• Avocados

  Raw, All commercial varieties

  ½ fruit or 101g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

Directions

1. Preheat oven to 350 degrees F. Grease a 9-inch loaf pan with nonstick cooking spray or line with parchment paper.
2. Mix flaxseed meal and 1/2 cup water to a small bowl and place in the refrigerator while you make the rest of the loaf. The flaxseed meal will help bind the loaf together.
3. Place large pan over medium heat and add 1 teaspoon of olive oil. Once oil is hot, add in finely chopped onion, garlic, bell pepper, carrots and jalapeno; saute for 5-7 minutes or until onions are translucent and carrots begin to soften a bit. Transfer to a large bowl and stir in spices and cilantro; set aside.
4. Using a blender or food processor, blend drained beans from 1 can. Transfer to the bowl with the sauteed veggies, and stir in the remaining can of drained beans along with the corn, oats, oat flour, and flaxseed meal (from the fridge!). Add salt and pepper, then taste and add more spices or salt and pepper if desired.
5. Add mixture to prepared loaf pan, pressing and smoothing to the side to make sure it bakes evenly. Bake loaf for about 35 minutes. Remove from heat and cool for 5-10 minutes.
6. Make the sauce by combining salsa verde, mashed avocado and cilantro in a medium bowl. Smooth over black bean loaf once ready to serve. Makes 4 servings. (Note: to freeze, wrap tight or place in a freezer safe ziploc bag. Will stay good for up to 3 months. You can also bake and then freeze it in the loaf pan, just ensuring that it is tightly covered. It's recommended to leave the sauce off if you plan on freezing.)

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