Welcome spring (or vegetarian guests!) to your table with this delicious main-course recipe that is destined to become a favorite for family and feasts alike. For tasty veggie burgers, serve any leftover slices on toasted whole wheat buns with lettuce and spicy mustard.
10 sundried tomatoes, packed in oil, drained and chopped
1 medium red onion, chopped
1/2 teaspoon ground black pepper
Preheat the oven to 350°F. Lightly oil an 8-inch loaf pan; set aside. Heat 1 tablepsoon oil in a large skillet over medium-high heat. Add mushrooms, salt and pepper and cook, stirring occasionally, until mushrooms are golden brown, 6 to 8 minutes.
Meanwhile, put beans, oats and 1/2 cup water into a food processor and pulse until almost smooth. In a large bowl, combine mushrooms, bean mixture, quinoa, peas, parsley, tomatoes, onion, salt and pepper. Transfer mixture to prepared loaf pan, gently pressing down and mounding it in the middle. Bake until firm and golden brown, 1 to 1 1/4 hours. Set aside to let rest for 10 minutes before slicing and serving.
Per Serving: Serving size: 1 slice, 170 calories (35 from fat), 4g total fat, 200mg sodium, 28g carbohydrates, (6 g dietary fiber, 4g sugar), 8g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.