Description

Sweet, smokey, and sensations, our oil-free BBQ Veggie Loaf is bringing all those BBQ flavors in a wholesome loaf the whole family will love.

Ingredients

Scale

Ingredients:

1 cup cooked brown rice *
1 cup rolled oats *
½ cup panko crumbs *
1 – [ 15 oz. ] can chickpeas, drained and rinsed
1 – [ 15 oz. ] can kidney beans, drained and rinsed
1 Tablespoons minced garlic
2 Tablespoons flax meal
3 Tablespoons reduced-sodium tamari *
1 Tablespoon tahini *
1 Tablespoon maple sugar (or date sugar) *
2 Tablespoons cornmeal
2 Tablespoons nutritional yeast
2 Tablespoons low-sodium vegetable broth *

Herb/Spice Ingredients:

1 teaspoon onion powder
1 teaspoons garlic powder
2 Tablespoons dried minced onions
1 teaspoon regular chili powder *
1 teaspoon smoked paprika
1 teaspoon sweet paprika
Pinch cayenne pepper
1 teaspoon sea salt
¼ teaspoon black pepper

Topping

½ to 1 cup BBQ Sauce *

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Instructions

Preheat the oven to 400 F.
Line a loaf pan with parchment paper, including excess (see notes) and set aside.
Place all the Spice/Herb Ingredients into a large bowl. Then add the panko crumbs, flax meal, maple sugar, cornmeal and nutritional yeast into the large bowl with the Spice/Herb blend, mix well to evenly distribute, set aside.
Place the cooked and refrigerated brown rice and oats into a food processor and process just until slightly broken up, about 10 seconds, do not pulverized them.
Then add the chickpeas, kidney beans, minced garlic, tamari, tahini, and vegetable broth into the food processor with the chopped rice and oats, pulse off and on until the all the ingredients are mixed well, and the beans are broken up. Then place the mixture into the large bowl with the dry ingredients.
Mix well by using your hands until everything is well combined, and the spices/herbs are evenly distributed and sticks together.
Place the loaf mixture into the parchment paper lined loaf pan and press firmly. Really pack it in the loaf pan by pressing the mixture firmly with a rubber spatula or the back of a wooden spoon into the pan. If you don’t firmly pack it, the loaf could be crumbly and fall apart when you slice it. Press hard to create a cohesive packed loaf that will stick together.
Place into the oven at 400 F for 30 minutes, uncovered.
After 30 minutes, remove from the oven and place the BBQ sauce on top. Spread it out evenly and return the veggie loaf to the oven, then turn off the oven and shut the door for 15 minutes. The loaf will continue to bake as the oven temperature slowly decreases.
After 15 minutes has expired, remove the loaf from the oven and allow to sit undisturbed for 15 minutes. This will allow the loaf to settle so it won’t fall apart when slicing.
When ready to serve, use a thin edged knife and loosen any edges that are not covered by parchment paper. This will ensure the loaf stays intact when removing it from the pan. Remove the loaf from the pan, then slice and serve with additional BBQ on the side.

Notes

*Tips for Success:

Refrigerated Rice: It is important to use rice that has been cooked and cooled in the refrigerator. Using freshly made rice will result in a gummy loaf.
Spice Distribution: Really get your hands into the mixture to ensure the spices are evenly distributed.
Parchment paper: Cut the parchment paper in a long strip allowing enough to hang over the long sides of the pan. This will help remove the veggie loaf from the pan later.
Maple Sugar (or date sugar): You can use either maple sugar or date sugar. Note, we have had readers tell us that coconut sugar works well as a substitute for maple sugar. We have not tested this recipe with maple syrup.
Tahini: We recommend room temperature tahini as it is easier to mix into the veggie mixture. Refrigerated tahini tends to seize up and not mix well.
Slicing the loaf: Allow the loaf to set for 15 minutes after removing from the oven before slicing. Use a serrated knife to slice the loaf. Wipe the blade clean in between slices. We run the knife under hot water, then wipe it clean in between slices to get beautifully clean slices.

*Notes Continued:

*Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.

*Rolled Oats: Use whole grain rolled oats, not instant oats. We used Bob’s Red Mill Rolled Oats (Whole Grain).

*Panko Crumbs: We used Ian’s Gluten Free Panko Crumbs. Ian’s does not contain oil, but it does have a small amount of sugar. It is generally accepted by the WFPB community. You can also use your favorite WFPB panko or bread crumbs. If using bread crumbs use slightly less than the 1/2 cup measurement to avoid a dry loaf.

*BBQ Sauce: Our Sweet and Smoky BBQ Sauce works really well with this veggie loaf. Please feel free to use your favorite BBQ Sauce.

*Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.

*Chili Powder: Chili powders come in varying degrees of heat as well. We prefer Penzeys Regular Chili Powder. It has great flavor without the heat. Feel free to use your favorite chili powder.

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Servings: Makes one loaf-sized veggie loaf. About 8 slices. Serves about 4-6 people.

*Storage: Refrigerate for up to 4 to 5 days. Freezes well.