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Ingredients
2 tablespoons golden flax seed meal (plus 1/3 cup water for flax egg)
1/2 cup finely chopped onion (about 1/2 medium onion)
1/2 cup finely chopped red bell pepper (about 1/2 medium bell pepper)
1/2 cup finely chopped fresh cilantro
1 can (15 oz) black beans
1 can (15 oz) white beans (I use Great Northern or you can use Cannellini)
2/3 cup shredded vegan cheese plus more for sprinkling on top (I used Daiya brand cheddar and mozzarella shreds)
1 cup cornmeal (medium grind)
1/3 cup salsa plus more for topping
Seasoning
1 tablespoon plus 1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon cumin
3/4 teaspoon garlic powder
1/4 teaspoon chipotle powder
1/4 teaspoon finely ground sea salt
pinch finely ground black pepper
Instructions
1) Combine flax seed meal and water, mix well and set aside.
2) Combine all seven seasonings in a small bowl and set aside.
3) Finely chop onion, red pepper and cilantro and set aside in a bowl. Use a food processor to chop the onion and pepper (no need to wash FP, you will use it a few more times). I recommend chopping the cilantro with a knife. Place 2/3 cup shredded vegan cheese (I used half cheddar and half mozzarella) in food processor and pulse until pieces are about 1/4 inch (see picture in post). Cheese can alternatively be chopped with a knife.
4) Drain both cans of beans and pour half of each can in food processor. Pulse until only very small pieces remain. Add remaining beans from each can to pulsed beans and pulse until the largest pieces are about 1/4 inch (see picture in post). Use potato masher to break down beans if not using a food processor.
5) Place bean mixture in a large mixing bowl, gently mixing in 1/3 cup salsa then spice mixture with a spatula. Seasoning should be mixed until evenly distributed. Add onion, pepper, cilantro and flax egg mixing well. Add in vegan cheese and cornmeal mixing well. If mixture seems too wet add an additional small amount of cornmeal. If too dry add a small additional amount of salsa.
6) Once blended, form into a loaf and transfer to a parchment lined 8 1/2 inch by 4 1/2 inch loaf pan. When transferring to loaf pan loaf will be soft but able to hold its form. Press firmly into loaf pan, pushing into corners and flattening top.
7) Bake at 350 degrees Fahrenheit for 45 to 50 minutes. Inserted toothpick should come out clean and top of loaf should be firm. Place on a cooling rack for 15 minutes then remove loaf from pan by lifting parchment paper and allow to cool and additional 15 minutes. After cooling, loaf will cut into about nine one-inch wide slices.
Serving Suggestion I recommend topping each slice with a spoonful of salsa and some vegan cheese (perhaps a little cilantro or parsley too).
Notes
Customize Seasoning After all ingredients have been mixed together in the large mixing bowl is the time to do a taste test. Keep in mind that the seasonings will intensify a bit once baked. If desired, add a little more of any of the seasonings. I always like to add more chili powder and chipotle powder.
Bring on the heat! Keep in mind that your salsa selection will either add more or less heat to the mix and add or subtract seasoning accordingly.
Source : nutritionicity
source https://www.abellkitchen.com/2018/11/mexican-vegan-meatloaf-recipe.html
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