Black Bean, Shittake Mushroom and Spinach Veggie Loaf

By Tuesday, October 07, 2014

Recently, I have been trying to cut back on the amount of meat I eat. I would prefer save a bit of money by eating good quality meat three times a week rather than indulging everyday. I have realised that there is actually quite a lot you can do with vegetables and pulses. This recipe is one of my recent  favourites, as it gives you the same satisfaction to that of eating meat, but is a lot lighter and packed full of goodness. The combination of the mushrooms and black beans gives the loaf a deliciously earthy flavour. I like to serve it with a nice spinach and tomato salad and then drizzle it with homemade basil mayonnaise. 

Serves 8

You will need:

460g drained black beans
150g shittake/chestnut mushrooms, roughly chopped
2 large handfuls spinach
1 egg
1 handful parsley
1 garlic clove, crushed

Preheat the oven to 220 degrees/ gas 7. In two batches, fry the mushrooms in a little butter and seasoning over a high heat until nicely golden. Remove from the heat and leave to cool a little. Then, add into the food processor with half of the black beans, spinach, garlic, parsley and plenty of seasoning. 

Blitz until everything is well combined. Adjust seasoning. 

Add in the egg and the other half of the beans and pulse two or three times, just until the egg is combined. Line a small loaf tin with greaseproof paper and pour in the mixture. 

Bake for 1 hour until the top is lovely and golden, and the mixture does not wobble. Turn out onto a wired rack and leave to cool. 

 Serve and enjoy!

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