Meatless Black Bean Meatloaf with Creamy Avocado Verde Sauce #vegan #recipevegetarian

While down there, I discovered that a couple of my cousins as of late began doing Crossfit. I've generally been apprehensive about Crossfit, presumably on the grounds that one time I viewed the Crossfit recreations on ESPN and saw ladies flipping tires and built out like the Hulk. That is great, however it's simply not me. Nonetheless, I required a decent exercise and my cousins unquestionably didn't look cumbersome, so I chose to agree to accept an evening sweat session.

Furthermore, prepare to have your mind blown. It was AWESOME. Truly, it was troublesome and my legs were sore for a couple of days, however I cherished the vitality and lifting part of the class. I can perceive how you could get effectively conditioned. I'd love to know whether any of you have ever done Crossfit!

Obviously, you know me, Trader Joe's basic supply lapper. And keeping in mind that I was walking about the produce area considering what I would make straightaway, I thought about how great a southwest meatless meatloaf would be. I've had my mother's lentil portion a lot of times and was longing for something somewhat extraordinary.

Soon thereafter, I was removing this portion from the broiler, beating it with some rich, hot sauce and licking my plate like I hadn't eaten in days.

A meatless dark bean 'meatloaf' pressed with flavors, cilantro, corn and bested with the creamiest 3-fixing sauce. Veggie lover, gluten free thus filling.
Meatless Black Bean Meatloaf with Creamy Avocado Verde Sauce #vegan #recipevegetarian
Also try our recipe The Best Vegan Enchiladas #vegan #recipevegetarian


  • 3 tablespoons flaxseed meal
  • 1/2 cup water
  • 1 teaspoon olive oil
  • 1 small yellow onion
  • 3 garlic cloves, minced
  • 1 red bell pepper, finely diced
  • 1 carrot, shredded
  • 1 jalapeno, seeded and diced
  • 2 teaspoons cumin
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper, if you like heat
  • 1/4 cup finely diced cilantro
  • 2 (15 oz) cans black beans, rinsed and drained
  • 3/4 cup sweet corn (organic preferred)
  • 1/2 cup gluten free oats
  • 1/2 cup gluten free oat flour (you can make your own!)
  • freshly ground salt and pepper, to taste
  • For the sauce:
  • 1/3 cup salsa verde (green salsa)
  • 1/2 avocado, mashed
  • 2 tablespoons finely diced cilantro


  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 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 beans from 1 can. Transfer to the bowl with the sauteed veggies, and stir in the remaining 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.

Read more our recipe Fresh Sushi Spring Rolls #vegan #recipevegetarian

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