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Share your recipes December 2014

Food Ventures

Sunflower Seed and Bean Oat-Loaf

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“Recipe from OATRAGEOUS OATMEALS by Kathy Hester Page Street Publishing/September 2014”

Makes 8 servings. Don’t let the long list of ingredients fool you because this is a snap to make.

1 & ½ cups rolled oats

1 cup roasted sunflower seeds

2 cans (15 oz) cannellini beans

4 tablespoons ground flaxseed mixed with 8 tablespoons warm water

2 tablespoons tomato paste

2 cloves garlic, minced

3 tablespoons nutritional yeast

1 & ½ teaspoons basil

1 teaspoon marjoram

1 teaspoon thyme

1 teaspoon vegan Worcestershire sauce

½ teaspoon rubbed sage

½ teaspoon ground black pepper

½ teaspoon salt

¼ teaspoon ground rosemary

Topping Ingredients

½ cup ketchup

1 tablespoon vegan Worcestershire sauce


Preheat oven to 350 degrees F. and oil a loaf pan.

Mix the oats and sunflower seeds in a mixing bowl and set aside.

In a food processor combine the cannellini beans, flaxseed mixture, tomato paste, garlic, nutritional yeast, basil, marjoram, thyme, vegan Worcestershire sauce, rubbed sage, ground black pepper, salt and ground rosemary. Process until smooth, then scrape out into the dry mixture of oats and sunflower seeds.

Mix until well combined, and put the mixture into the oiled loaf pan.

In a small bowl, mix the topping ingredients and spread over the top of the loaf. Cover with foil and bake for 45 minutes. Take off the foil and bake for 15 minutes more.


Ann's Article:

Cheers to Health in the New Year


Ann Hattes travels far and wide in search of interesting food adventures.

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