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Discussion Starter · #1 ·
I know I can just use bean instead of hamburger in my old recipe, and leave out the Worshteshire sauce (however you spell it)~ put hamburger seasoning in there (griller toppings, just herbs/spices)~<br><br><br><br>
Or I could make my favorite veggie burger recipe and put it in a loaf, or something.<br><br><br><br>
But does anyone have a good beanloaf recipe? I always did like the meal style of meatloaf, potatoes, & a veggie. Wanting to duplicate it for dinner tonight without the meat.<br><br><br><br>
Help! I'm getting some black beans and kidney beans going in the crock pot right now, to be ready by 5. I know it takes about an hour to cook through, so I can have dinner done by 6. Not too late for the kids... Anyway! Off to parboil those beans...
 

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Discussion Starter · #2 ·
I guess I'll plan to use my old recipe for meatloaf (sub flax seed for egg, bean for meat, leave out the worshteshire sauce stuff), if nobody posts <img alt="" class="inlineimg" src="/images/smilies/wink3.gif" style="border:0px solid;" title=";)"><br><br><br><br>
I know it seems like a cliche' or something, but it sounds good. Just need a hearty, warm meal.
 

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Check the recipes section, perhpaps <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"> If you want a sub for the worcestershire sauce, you might try liquid aminos. I've used a bit of applesauce as a binder before with some black beans, oatmeal, and spices.
 

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<a href="http://www.veganlunchbox.com/loaf_studio.html" target="_blank">http://www.veganlunchbox.com/loaf_studio.html</a><br><br><br><br>
This is what I use. You type in your choices and press go and it makes you a recipe with the correct proportions. There are hundreds (thousands?) of variations.<br><br><br><br>
Our fave is black eyed peas, half what germ, half breadcrumbs for the carbs, half sunflower seeds half pumpkin seeds and then onion, shredded carrot and celery and a bit of herbs and soy sauce. For egg I use (not one of the choices but it works GREAT in this recipe: 1/4 tsp xanthan gum whisked into 1/4 cup water. It makes a thick gooey water that feels like slippery egg. It does well for this recipe.<br><br><br><br>
I serve it with potatoes and lemony peas. Yum.
 

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Discussion Starter · #5 ·
I looked through the recipe section and even searched, but only found the link Spidergrrl gave. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"> It does look good! I put in my options that I had on hand and copy/pasted it into a file to have on hand~<br><br><br><br>
Not sure if I want to branch out *that* much today... Seems like a lot of work <img alt="" class="inlineimg" src="/images/smilies/wink3.gif" style="border:0px solid;" title=";)"> (I'm having a lazy-in-the-kitchen day~ didn't even thaw and bake my extra loaf of WW bread today, and I'll need it tomorrow)<br><br><br><br>
I dunno. I have to get it started in about an hour so it is ready on time. Hopefully the beans will be done~
 

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I cheat and used tinned beans and breadcrumbs that come in a shaker container. They are a wee bit high in sodium so I use half wheatgerm. But I saute veg while I make up the xanthan gum egg sub and grind my seeds and then mix it all in the pot with my stick blender, put in my pie tin (it cooks faster in a shallower container--my loaf pan takes ages)<br><br><br><br>
So prep time--20 minutes. Cook time 35--while I make the potatoes/peas.
 

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Discussion Starter · #7 ·
I've got the beans going in the crock pot so those are already done... I do have some pre-done breadcrumbs that I use when making bean burgers. Hmmm... I'll have to play around with it and post back how it turned out later! <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"> (and the pie tin/ 8x8" pan sounds much faster... I'll likely do that)
 
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