Mushroom and White Bean Loaf

Name: Mushroom and White Bean Loaf
Yield: 8
Ingredients: 1 large sweet potato; 1 medium onion, finely chopped; 2 stalks celery, finely chopped; 1 medium carrot, finely chopped; 2 cloves garlic, finely chopped; 2 cups finely chopped mushrooms; 1 1/2 cups cooked cannellini beans or 1 (15 ounce) can no-salt-added or low sodium cannellini beans, drained; 8 ounces extra firm tofu, excess water squeezed out; 1/4 cup low sodium ketchup plus additional for top of loaf (see note); 1 tablespoon Dr. Fuhrman's MatoZest or other no-salt seasoning blend, adjusted to taste; 1 tablespoon mustard; 1/2 teaspoon poultry seasoning (a blend of sage, thyme, marjoram, rosemary, black pepper and nutmeg); 1/2 teaspoon oregano; 1/4 teaspoon black pepper; 1 cup old fashioned oats, pulsed in food processor to a coarse powder; 1/2 cup chopped pecans; 1/4 cup chopped parsley

By: www.DrFuhrman.com

by 53 members

G - BOMBS

Category: Main Dishes - Vegan

This tasty meatless loaf is packed with healthful ingredients. It makes a satisfying dinner and leftovers are an added bonus. It is also delicious cold or warmed up for a quick and easy lunch.

Recipe
My Notes
Nutrition Facts
Ratings & Comments (42)

Serves 8

Ingredients

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1 large sweet potato

1 medium onion, finely chopped

2 stalks celery, finely chopped

1 medium carrot, finely chopped

2 cloves garlic, finely chopped

2 cups finely chopped mushrooms

1 1/2 cups cooked cannellini beans or 1 (15 ounce) can no-salt-added or low sodium cannellini beans, drained

8 ounces extra firm tofu, excess water squeezed out

1/4 cup low sodium ketchup plus additional for top of loaf (see note)

1 tablespoon Dr. Fuhrman's MatoZest or other no-salt seasoning blend, adjusted to taste

1 tablespoon mustard

1/2 teaspoon poultry seasoning (a blend of sage, thyme, marjoram, rosemary, black pepper and nutmeg)

1/2 teaspoon oregano

1/4 teaspoon black pepper

1 cup old fashioned oats, pulsed in food processor to a coarse powder

1/2 cup chopped pecans

1/4 cup chopped parsley

Instructions:

Pierce sweet potato in several places with a fork and microwave until soft, about 5-6 minutes. When cool enough to handle, peel and set aside.

Heat a large skillet. Add the onion, celery, carrot, garlic and mushrooms and cook, stirring regularly until tender and all the water from the mushrooms has evaporated. Mash beans with a fork and add to the mushroom mixture.

Place the peeled sweet potato into a food processor along with the tofu, ketchup, MatoZest, mustard, poultry seasoning, oregano and black pepper. Process until smooth and well combined.

Add tofu mixture to mushrooms and beans along with oats, pecans and parsley and mix well.

Spoon into a loaf pan that has been lightly rubbed with a minimal amount of oil. Spread ketchup on top. Bake at 350 degrees F for 1 hour and 10 minutes. Allow to sit for 30 minutes before slicing.

Note: This mushroom and bean loaf is also excellent served with Porcini Mushroom Gravy or Better Brown Gravy (recipes are in the Salad, Dressings, Dips and Sauces section). If serving with gravy, don't spread ketchup on top before baking.

My Notes: (Click Edit to enter your notes about this recipe)

Serves 8

Per Serving:

Calories 217
Protein 11 g
Carbohydrates 27 g
Sugars 4 g
Total Fat 8.6 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 60 mg
Fiber 7.6 g
Beta-Carotene 2201 ug
Vitamin C 7 mg
Calcium 256 mg
Iron 5 mg
Folate 80 ug
Magnesium 63 mg
Potassium 519 mg
Zinc 1.5 mg
Selenium 11.4 ug

My Rating:
(click on a star to select your rating)

esfletcher

01/25/2012 01:04 PM

Rated this recipe:

I didn't have Matozest and I used 6 oz tomato paste (small can). It came out a little dry and slightly bland.
I chopped the vegies into bite size pieces instead of fine, and forgot to turn the oats into puree, so it came out crunchy--which I actually liked.
Adding some ketchup improved the flavor, but next time I will try to get the matozest since the ketchup does have salt and is less healthy.

Cindy857

01/24/2013 06:33 PM

Rated this recipe:

This recipe turned out very good. However, it takes much longer than 30 minutes to prepare it. It took me an hour of active prep time. I didn't have any matozest but I substitued Spike seasoning and it was great. We like served with some homemade healthy catsup on top, not too much, but just a little over the top. It is important to let it siet for the minutes before slicing as it firms up a bit.

MargieM

02/24/2013 11:51 AM

Rated this recipe:

This turned out great: moist, held together well, tastier than meat loaf, and satisfying. We give it five stars in the genre of meat-free meatloaf. It's a nice change of pace from soups and salads. We made homemade ketchup, and it made a really nice crust on top. We used Magic Salt Free seasoning instead of poultry seasoning. We put salsa on top while eating it, but just to add flavor, not because it was dry at all.

momonmove

03/04/2013 10:34 AM

Rated this recipe:

I thought this recipe was delicious. I didn't have matozest, so I used vegizest and Mrs. Dash. I also didn't have ketchup. Next time I will try Margie's suggestion and put salsa on top. I would definitely make this recipe again.

ros5391t

07/25/2013 07:00 PM

Rated this recipe: (no rating)

I recently made this recipe. It was very good and satisfying. I peeled the yam and cubed it and cooked it in the pressure cooker for 3 minutes. I do not have mato zest I used trader Joes 21 seasoning salute 2 tanlespoons. By the way if your bean loaf is on the dry side you can put it in a steamer for a couple minutes.

cwmccoy

02/07/2014 06:16 PM

Rated this recipe:

I just made this recipe for dinner tonight and it was absolutely delicious! I did, however, make a few tweaks. I have a sensitivity to soy so I eliminated the tofu and instead added another cup of beans that I had on hand. A food processor makes the veggie chopping so much easier, too. I also left it in the oven for an extra 20 mins and let it sit for an extra 30 mins to firm up. The consistency was terrific. The loaf turned out moist inside with a crunchy outer crust. I bet this is even better the next day as leftovers.
Will definitely be making this one again!

Trenna

02/07/2014 11:41 PM

Rated this recipe: (no rating)

This is my first time on the site. Based on these reviews, I will definitely make this tomorrow for dinner. I need to go to Trader Joe's for a few missing ingredients but this sounds delicious. I will report on my outcome and rate it.

Belle Silverlieb

02/08/2014 12:14 PM

Rated this recipe: (no rating)

I will try this!L Sounds great!

VERONIQUE

02/08/2014 04:11 PM

Rated this recipe: (no rating)

This sounds delicious; I'll definitely try this recipe. TIP: to really squeeze out the water in the tofu, use a ricer, it works great! Once the moisture is out squeeze all the way to extract the tofu crumbles.

Future

02/09/2014 11:35 PM

Rated this recipe:

I found this to be delectable. It's the first recipe I've tried from the site. I used 16oz of mushrooms, maybe it was too much, but it came out great. I didn't have the Matozest, so instead I used 2 Tbsp of Herbes de Province from Penzey's and added a Tbsp of Honey & 1 Red Bell Pepper to suite my tastes. The sweetness of the yams along with the rich bouquet of veggies really makes this a main course.

djbmcg

02/10/2014 08:48 PM

Rated this recipe:

This was surprisingly good! The thought of a white bean loaf kind of turned me off initially, but then I looked at the favorable reviews and decided to give it a try. It comes out brown so that is much more appetizing than something off-white. I chopped the carrots pretty small, but the smaller you can get it the better or you will have noticeable chunks of carrot in it. That isn't exactly a bad thing--just not typical for a "meatloaf". As Cindy857 noted above, the active prep time was more than the 30 minutes stated. It took me one hour, and that was with me using a Vidalia Chop Wizard to chop the veggies. The long cook time enabled me to have plenty of time to clean my kitchen which was pretty messy by the time I had the loaf in the oven. ;)

Meg

02/13/2014 12:10 PM

Rated this recipe: (no rating)

Eager to try this recipe, but feel stupid asking about the oats: 1 cup measured before or after the pulsing?? Thank you!!

IdoReiki

02/16/2014 12:30 PM

Rated this recipe: (no rating)

Meg I would say before-there is never a stupid question

This comment was last edited on 02/16/2014 12:31 PM

diamante

02/17/2014 12:54 AM

Rated this recipe: (no rating)

Meg, the way the recipe reads, it would be before. At least the way I was taught!!

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Meg610

02/17/2014 10:40 AM

Rated this recipe: (no rating)

Thank you, IdoReiki and diamante!! Appreciate your help! :)

abigayil8

03/23/2014 10:34 AM

Rated this recipe: (no rating)

I love this. I have made it a number of times without any modifications.

Ruth

11/19/2015 06:20 PM

Rated this recipe: (no rating)

Next time I make this, I will add tomatoe sauce.

I omitted the oats, and added millet flour instead.

This comment was last edited on 11/19/2015 06:21 PM

StepNup replies:

04/15/2017 09:19 PM

Rated this recipe: (no rating)

I'm thinking my texture would have been better with more oats

Maria

12/03/2015 03:23 PM

Rated this recipe: (no rating)

Can you make this ahead and freeze it?

juliegreenman

06/09/2016 06:59 PM

Rated this recipe:

This was delicious, but the prep time took me over an hour. It is a complicated recipe, but if you have the time it is very worth it.

mstish replies:

11/26/2019 07:40 PM

Rated this recipe:

Trader Joes has fresh Mirepoix and Cascadean has frozen organic mirepoix. That's already preped onion, carrot, celery. Saves a lot of time and effort.

AnnieJo

08/19/2016 06:26 PM

Rated this recipe: (no rating)

Just made it and it's in the oven, but no way was it going to fit in ONE loaf pan!! So I put it in two--will probably not need to cook it as long? Sure hope it's OK to freeze a loaf....?

StepNup replies:

04/15/2017 09:19 PM

Rated this recipe: (no rating)

I think I should have put in 2 pans also! sigh.......

StepNup

04/15/2017 09:18 PM

Rated this recipe: (no rating)

I followed the instructions but found it to be the consistency of refried beans, didn't look like the picture :( I agree with a person above it took an hour at least just for the meatloaf.

brian.heflin

04/27/2017 11:38 AM

Rated this recipe: (no rating)

A good trick for these different "loafs" (or is it loaves?.. lol) is to use BBQ sauce in place of ketchup (watch the ingredients of course). A nice variation.. hope this helps :)

zingida421

07/30/2017 05:07 PM

Rated this recipe: (no rating)

No one asked this question so I will...Do you drain the beans and rinse from the can?

Rawther

10/06/2017 12:16 PM

Rated this recipe: (no rating)

Yes, drain and rinse well. Also, this loaf should freeze well.

WanderLustWonderer

10/10/2017 08:27 PM

Rated this recipe: (no rating)

HOLY MOSES. This is the best thing I have ever tasted!! Yes it took me an hour to prep it, and 70 minutes to cook it, and 30 minutes to let it rest. But i"ll tell you something, it was absolutely delicious. Top five favorite recipes on this site. PUT THIS INTO YOUR FACE HOLE. You will not be dissapointed! :)

sierrael

11/12/2017 05:50 PM

Rated this recipe:

HOLY BEEEP.....I'm with you WanderLustWonderer, you were right, I put this in my face hole and was not dissapointed...it was by far the best nutritarian thing I have made! My daughter loved it too!

WanderLustWonderer replies:

11/13/2017 06:19 PM

Rated this recipe: (no rating)

hahahah thats amazing. Hey, did you use ketchup on yours? I was thinking of making this for Thanksgiving with the Porcini mushroom gravy, but I havent tried it with it? Have you?

sierrael replies:

12/26/2017 09:02 AM

Rated this recipe:

My daughter and I made it for Christmas with a vegan gravy, we loved it!! The first time I made it with the ketchup glaze as written in the receipe and it was awsome as well.

Sparktn

01/08/2018 05:41 PM

Rated this recipe:

I really liked the flavor EXCEPT the sweet potato made this a little too sweet for my taste. Is there anything I can substitute for the sweet potato?

sharine777 replies:

11/20/2018 05:02 PM

Rated this recipe:

Hi, Sparktn. Did you ever find a sub for the sweet potato? My husband and I don't care for them!

sharine777 replies:

11/28/2018 11:38 PM

Rated this recipe:

Hi, again, Sparktn. I made the recipe on Monday evening using a medium cooked russet potato in place of the sweet potato and it turned out just fine!

mmp246 replies:

03/10/2019 10:54 AM

Rated this recipe: (no rating)

Try chef Jame's R's version "Roasted Cashew Mushroom Loaf with Home Style Ketchup". His recipe (available if you are a member is for 2 loaves) and isn't sweet. It is labor intensive but it serves 16 (freeze as much as you want) and is an absolute favorite in my house.

ldcp54

02/22/2018 07:18 PM

Rated this recipe:

I made this tonight. I gave it a 4 because it was such a lengthy process. I started around 4 and ate at 7 pm.

I did not have a few things on hand, I substituted 1 cup of cooked lentils (ok canned, rinsed and drained) for tofu, walnuts for pecans and used Mrs. Dash for the seasoning. I cooked it in a convection oven and cut off some time, but I did let it sit for 30 minutes. I like the crunch from the oats and nuts. I've cut it up into the 8 servings and will freeze a few for later. I would make this again... but start a lot earlier.

sharine777

11/20/2018 12:39 PM

Rated this recipe:

This looks delicious! However, my husband and I don't care at all for sweet potatoes. Any ideas on a substitute?! Thank you!

cmanzione replies:

11/25/2018 05:38 AM

Rated this recipe: (no rating)

Any winter squash cooked and drained could work. Have you ever tried kaboucha squash? It's my favorite with and without skin.

sharine777 replies:

11/28/2018 11:39 PM

Rated this recipe:

Thanks, cmanzione! I used a medium cooked russet potato in place of the sweet potato and it turned out fabulous!

mmp246 replies:

03/10/2019 10:55 AM

Rated this recipe: (no rating)

sharine777

11/28/2018 11:47 PM

Rated this recipe:

I'm back after making the recipe on Monday. I substituted a medium-sized russet potato, cooked and peeled, for the sweet potato since neither my husband nor I can stand to smell or eat those orange things, haha.

The loaf was absolutely delicious! Of course, it tasted even better the next day for lunch, and dinner, and lunch the third day. For leftovers, I topped my piece with a bit of tomato paste, a sprinkling of dried basil, hot sauce, and half an ounce of vegan mozzarella.

I will put this at the top of our monthly faves!

sierrael

12/04/2018 10:57 AM

Rated this recipe:

Can someone let me know if this freezes well? Can I make it ahead of time?

Joy Davagne

01/16/2019 04:38 PM

Rated this recipe: (no rating)

I won't use tofu..I won't use any kind of soy product. What does the tofu do for this recipe? What could I possibly use in place of it? This is a nice meal option to attempt to make vs another salad or soup. BTW, I love the prepared soups! I really wish Dr. Fuhrman could somehow come up with some other prepared foods, it would make it so much easier to follow this eating plan, especially for a lazy person such as myself. Thanks,

mmp246 replies:

03/10/2019 10:56 AM

Rated this recipe: (no rating)

Try chef Jame's R's version "Roasted Cashew Mushroom Loaf with Home Style Ketchup". His recipe (available if you are a member is for 2 loaves) with no soy. It is labor intensive but it serves 16 (freeze as much as you want) and is an absolute favorite in my house.

Mark G.

01/25/2019 12:17 AM

Rated this recipe:

I make this about once a month. I never process the oats and I'm happy with the results. Someone else mentioned that it does take more than 30 minutes to prepare. Takes me an hour, but my food processor is small, so I have to make it in batches. I'll be rectifing that soon with a new food processor.

zippy3636

03/25/2019 10:16 PM

Rated this recipe:

Was delicious my husband loved it. Has anyone frozen the levtovers?

JNOK replies:

03/07/2020 12:12 PM

Rated this recipe: (no rating)

I triple this recipe and after the loaves settle and cool, I slice the loaves into individual serving sized slices and wrap each one tightly. Into the freezer they go...this bean loaf freezes very well. Thaws quickly.

mstish

11/23/2019 11:46 AM

Rated this recipe:

I did a test run for Thanksgiving. My family thought it tasted like stuffing which they loved. I will add some coarsely chopped sunflower and pumpkin seeds for texture. Did not top with ketchup. I made a 3 grooves in the top surface and filled one with pomagrenate molasses (concentrated pomagranate juice) and 2 with balsamic vinegar. I use a balsamic vinegar that is thick with grape must. They got dark and gorgeous in the oven and added a spark to the flavor. Can't wait for Thanksgiving!

mstish

11/23/2019 11:52 AM

Rated this recipe:

Sliced the leftovers (it's just me doing the test run recipe) and toasted them up in a hot dry non stick pan to warm them up after refrigeration. They got a brown light crust. Keep an eye on them. Yum

JNOK replies:

03/07/2020 12:17 PM

Rated this recipe: (no rating)

I also heat the slices in a non stick or cast iron pan to get a "crust". Delicious this way!

nowhereman

12/02/2020 02:08 PM

Rated this recipe: (no rating)

What I wanna know about is texture. I have tried many vegan meat loaf recipes and all of them turn out mushy. I'm looking for a loaf that offers a bit of bite-resistance. If I were to manually tear apart an actual meat loaf I would come away with chunks. A vegan loaf is just gloppy. Anyone wanna provide texture testimony? Thank you!

This comment was last edited on 12/02/2020 02:12 PM

free2choose replies:

11/24/2022 03:34 PM

Rated this recipe:

I started out by combining this recipe with another Dr. Furhman loaf that uses bread crumbs. I don't know if that was what made it really firm, but it was. You could always add them to the recipe when you make it.

mstish

02/12/2021 08:13 PM

Rated this recipe:

My favorite recipe! Since I am cooking-for-one, I make it in a large cup muffin pan, to make mini loaves, or 1-cup custard cups for burgers, or in a muffin-top pan for thinner flatter burgers. Wrap them up and freeze them. They freeze very well.

LaurieH

06/11/2022 10:09 AM

Rated this recipe:

This is my favorite bean loaf recipe. I make a loaf, eat some for dinner, then cut the rest into slices and freeze for later. It does take a little time to prep, but it's worth it. My sister, who is not on the nutritarian diet, also loves it. As for the texture testimony that nowherenan asked for above (nice Beatles referene name), I would say it is NOT mushy. I do think it's important to sqeeze the extra water out of the tofu though. I finally broke down and got some cheese cloths from for this task (you can get them online anywhere.) I figure if I'm going to eat this way, and not spend money on things like cookies and chips, I can spend extra money on things like cheese cloth.

This comment was last edited on 06/11/2022 10:11 AM

free2choose

11/24/2022 03:34 PM

Rated this recipe:

I never dreamed a Thanksgiving dinner could taste as great as this did, along with Dr. Furhman's cranberry relish and his sweet potato pie. It was as tasty as anything I've ever made. I made his ketchup recipe first and put a generous amount on top and inside. I first had it at his 2022 retreat in Boone, N.C. I can hardly wait to show it off again!

bajadan2000

12/30/2022 03:22 PM

Rated this recipe:

This was the best "meat" loaf I've ever eaten, including those with real meat. Like a user above (although I don't have a sensitivity to soy, I'm not much a fan of tofu yet) I used an extra cup of beans instead of the tofu. Instead of putting ketchup in the loaf, I used tomato paste (was afraid of being over sweet like another user commented.) I did, however, put ketchup on top. I do think it could have cooked another 15-20 minutes, but overall this was fantastic. I'll definitely be making again and adding it to my list of regular dinner staples.

thudda

01/02/2023 02:07 PM

Rated this recipe: (no rating)

Is the mustard in the recipe the dried spice? Seems like a lot but it is not specified to be Dijon.

Linda P. replies:

01/09/2023 10:05 AM

Rated this recipe: (no rating)

The mustard is prepared mustard not dry mustard powder.

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Mushroom and White Bean Loaf

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