Ingredients
Scale
2 large potatoes (peeled, or sweet potato)
1 Tbsp oil
⅔ cup onion (chopped)
2 medium-sized celery stalks (chopped)
3 garlic cloves (minced)
½ Tbsp onion powder
¾ tsp sea salt
½ tsp caraway seeds
½ tsp ground cumin
½ tsp dried thyme
½ tsp smoked paprika
⅓ tsp red pepper flakes
Black pepper (to taste)
1 Tbsp soy sauce (tamari, or coconut aminos)
1 Tbsp balsamic vinegar
2 (15 oz) cans black beans (drained and rinsed)
½ cup walnuts (chopped)
1 cup oats (instant oats preferred)
2 Tbsp tomato paste
Instructions
- Chop potatoes and boil in salted water for 15 minutes or until tender. Drain and mash by hand.
- Preheat oven to 375 degrees F (190 degrees C).
- Heat oil in a skillet, fry onions for 3 minutes, then add garlic, celery, spices, soy sauce, and balsamic vinegar for 3-5 minutes.
- Stir in beans and remove from heat.
- Mix bean mixture with mashed potatoes, tomato paste, oats, and walnuts using a masher or hands.
- Press mixture firmly into a parchment-lined loaf pan.
- Bake for 40-50 minutes. Let rest for 15 minutes before removing.
- For best results, refrigerate for 3 hours or overnight before slicing to ensure firmness.
Notes
- Do not use a food processor for potatoes to avoid a gummy texture.
- If nut-free, substitute walnuts with sunflower seeds.
- Serve with mushroom gravy or maple tomato glaze.
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 259 kcal
- Sugar: 8 g
- Fat: 8 g
- Carbohydrates: 33 g
- Fiber: 5 g
- Protein: 11 g
- Cholesterol: 0 mg