Best Vegan Roast Dinner Loaf (gluten free, nut free)
A delicious vegan savoury veggie loaf packed with mixed beans and plantbased protein for a comforting, hearty and satisfying meat-free roast dinner alternative.
- 3 cup (500g) cooked brown rice (1 cup uncooked)
- 3 cup cooked beans see notes*
- 3/4 cup buckwheat flour see notes**
- 3 tbsp tomato paste
- 1 tsp garlic powder (or onion powder) to taste
- 2 tsp smoked paprika
- 1 tsp dried oregano or mixed herbs
- 1.5 tsp salt to taste
- pepper to taste
Preheat oven to 200 degrees C (fan-forced.)
Place all ingredients in a food processor or blender and pulse until relatively smooth, with some chunky texture still remaining.
Place the mixture in the centre of a large sheet of baking paper and form into a loaf shape. Wrap the loaf up with the edges of the baking paper, folding the ends to close. Bake for 30-40 minutes until firm.
*for best results and flavour, use x2 cans of mixed beans (drain and rinse them) with a variety of different beans and legumes such as pinto beans, kidney beans, chickpeas and black beans.
**buckwheat flour can be substituted for oat, chickpea, spelt or regular plain flour (ensure gluten free if necessary.)