BBQ Bean Loaf


Preheat the oven to 400°F (200°C). In a small bowl, combine the flaxseed meal with 80ml of water, mix well and let sit for 5 minutes. In a food processor, combine all the remaining bean loaf ingredients, except the nuts, and pulse a few times to mix, but leave some texture. Add the nuts and stir.

Lightly oil a baking pan, transfer the loaf mixture to the pan and bake for 25 minutes. While it is baking prepare the mushroom gravy by heating the oil in a large skillet overheat. Add the onion, garlic, mushrooms and salt and pepper to taste and cook, stirring, for 8 to 10 minutes. Sprinkle in the garbanzo bean flour while stirring and add the vegetable stock, bay leaf and thyme. Cook until the sauce thickens. Slice and serve the bean loaf hot, topped with the mushroom gravy.

Macro (Per serving) Gram Kcal %
Protein 110 440 17.52
Carbohydrate 320 1280 50.96
Fat 88 792 31.53
Total 2512

Serves 6


Bean Loaf

  • 4 tbsp flaxseed meal
  • 256g cooked brown rice
  • 2 (30-oz [850-g]) can kidney beans (or any other beans), drained and rinsed
  • 8 green onions, chopped
  • 60g chopped fresh parsley
  • 4 cloves garlic, minced
  • 240ml vegan BBQ sauce
  • 2 tbsp ground cumin
  • 3 tsp red pepper flakes
  • 3 tsp smoked paprika
  • Salt and freshly ground black pepper
  • 2 tbsp olive oil (or other cooking oil), plus more for pan
  • 120g gluten-free vegan breadcrumbs
  • 110g chopped nuts (walnut, pecan, hazelnut)

Mushroom Gravy

  • 120ml coconut oil or olive oil
  • 160g finely chopped onion
  • 4 cloves garlic, minced
  • 420g finely chopped mushrooms
  • Salt and freshly ground black pepper
  • 126g garbanzo bean flour
  • 910ml vegetable stock
  • 2 bay leaf 2 tsp dried thyme