black beans Archives - Pure and Plant-Based

Black Bean Meatless Meatloaf

Course Dinner

Cuisine American, Plant-Based, Vegan

Keyword bean loaf, beans, black beans, healthy dinner, meatless, meatloaf, plant-based dinner

Ingredients

2 cans cans of black beans (or 4 cups)
1 bell pepper
1 onion
4 garlic cloves
1 cup button mushrooms
1 carrot
2 cups spinach
1/4 cup chopped parsley
1 can tomato paste
2 flax eggs (instructions below)
1 cup rolled oats
1 tsp onion powder
1 tsp garlic powder
1 1/2 tsp oregano
2 tsp salt
3/4 tsp pepper
ketchup

Instructions

Preheat oven to 350 degrees F.
Prepare your flax egg. Add 2 tablespoons of ground flax seed to 6 tablespoons of warm water in a small bowl and set aside.
Add bell pepper, onion, garlic cloves, mushrooms, carrot and spinach to a food processor and pulse until everything is fine and minced.
Put veggie mixture into a frying pan and saute with a little bit of water or vegetable broth until soft.
While the veggies are cooking, mash only half of the beans using a food processor.
Then, using a large mixing bowl, add veggie mixture, all of the beans, parsley, tomato paste, flax egg, oats, onion powder, garlic powder, oregano, salt and pepper.
Mix until everything is combine.
Put mixture into either a grease pan or a pan with parchment paper.
Cover the top of the mixture with desired amount of ketchup.
Cook in the oven for 1 hour or until done. The time it takes to cook will depend on the pan used to cook the meatloaf. I used a glass baking dish.
Cut into desired sized pieces and serve with a side of homemade mashed potatoes.

Jump to Recipe

A perfect summertime recipe, this three bean kale and quinoa salad is extremely healthy of full of beneficial superfoods. All the vegetables makes this salad light and fresh while the quinoa provides a hearty grain that helps to keep you full. In addition, it’s easy to throw together and does great in the freezer, just defrost and add fresh veggies.

Three bean kale and quinoa salad is a perfect summertime dinner. It can be enjoyed cold, which makes it perfect for warm nights. Additionally, this recipe is easy and quick to throw together and does great in the freezer.

This recipe is a superfood salad, with many of it’s ingredients being some of the healthiest foods you can consume. Legumes, kale, garlic and quinoa are all nutrient dense and powerful ingredients that provide a vast amount of health benefits.

Beans should be a staple in everyone’s diet. There are full of amazing health benefits as well as being a great source of plant-based protein. Chickpeas are also extremely healthy and offer many health benefits. In addition, the use of kale provides an abundance of antioxidants and essential vitamins and nutrients.

Disclaimer: In the name of full transparency, this blog post contains affiliate links. Purchases made through such links may result in a small commission for me (at no extra cost for you). As an Amazon Associate I earn from qualifying purchases, which helps to keep this blog alive!

If you try this recipe, or any other Pure and Plant-Based recipes, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook!

3 Bean Kale & Quinoa Salad

A perfect summertime recipe, this three bean kale and quinoa salad is extremely healthy of full of beneficial superfoods. All the vegetables makes this salad light and fresh while the quinoa provides a hearty grain that helps to keep you full. In addition, it's easy to throw together and does great in the freezer, just defrost and add fresh veggies.

Course Dinner

Cuisine Plant-Based, Vegan

Keyword garbanzo beans, plant-based dinner

Prep Time 5 minutes

Cook Time 10 minutes

Ingredients

1/2 cup uncooked quinoa ( about 1 1/2 cups cooked )
1 1/2 cup cooked black beans
1 1/2 cup cooked chickpeas aka garbanzo beans
1 1/2 cup cooked pinto beans
1/2 cup loose parsley
4 cups chopped kale
2 tbs lime juice
2 tsp oregano
2 garlic cloves
salt and pepper to taste
1/2 cucumber
1 bell pepper
1 tomato
1/2 onion
1 jalapeño (optional)

Instructions

Cook beans. Here, you can either cook all the beans together in an instant pot or on the stove. Alternatively, you can cook a pound of each separately and freeze the remaining for other meals. You can also use drained, canned beans.
Add uncooked qunioa to sauce pan with 1 cup of water. Cook on medium for about 10 minutes or until quinoa is soft.
While the quinoa is cooking, combine all of the beans in a large bowl.
Chop the parsley and kale. Add to beans.
Add cooked quinoa to the bowl. Stir to combine and then add lime juice, oregano, garlic cloves, salt and pepper.
Dice tomato, cucumber, bell pepper, onion, and jalapeño.
Serve bean salad and add the chopped fresh vegetables on top.

Recipe Notes

This recipe is great to double and freeze for later. Simply defrost, chop fresh vegetables and add to the salad.

Please follow and like us:

black beans

What to Eat With Black Bean Meatless Meatloaf

Black Bean Meatless Meatloaf

Ingredients

Instructions

3 Bean Kale & Quinoa Salad

Ingredients

Instructions

Recipe Notes

Categories