Makes 2 loaves
1 red bell pepper, diced
1 celery rib, diced
4 garlic cloves, minced
1-1/2 cups rolled oats
1/2 cup nutritional yeast
1 tablespoon tomato paste
1 15-ounce can no-salt kidney or pinto beans
1 15-ounce can no-salt cannellini beans
1 teaspoon smoked paprika
1/2 teaspoon chipotle powder
1/2 teaspoon onion powder
1/2 teaspoon dry mustard
2 teaspoons vegan Worcestershire sauce
1 teaspoon dried thyme (alternates: Italian herbs w/marinara, cumin w/enchilada sauce)
Topping: 1 cup red sauce (ketchup, barbecue, marinara, or enchilada)*
Preheat the oven to 350 degrees.
When dicing the vegetables, try to keep them in the tiny, uniform cubes known as mirepoix.
In a nonstick frying pan, cook the onion in a little bit of water or vegetable stock (just enough to keep from sticking) for a few minutes on medium-high heat until it begins to soften. Add the garlic, red pepper, mushrooms and carrots, and continue cooking for 5 to 8 minutes. The mushrooms will probably release enough moisture to keep everything from sticking. If not, add a bit of stock or water.
Drain and rinse the red beans and cannellini beans.
In a medium bowl, mix the cooked vegetables, oats, yeast, tomato paste, beans, and seasonings. Stir to blend. Using your hands, squeeze the ingredients together until the mixture becomes somewhat sticky.
Coat the bottom of two bread/loaf pans with 2 tablespoons of red sauce in each and then add the loaf mixture to the pan. Smooth the surface with a spatula before spreading 1/3—1/2 cup red sauce in a thick layer on top of each loaf.
Bake for an 75 minutes. Allow the dish to cool before slicing. This will allow it to firm up.
*Avoid red sauces with corn syrup.
NOTE: This loaf freezes well.