2 cups cooked beans (navy, great northern, lentils, etc.)
1/2 teaspoon garlic powder
1 ½ teaspoon onion powder
1 teaspoon basil or Italian seasoning
1 tablespoon Braggs Liquid Aminos
1 teaspoon salt
1 cup chopped onions
3 tablespoons cold-pressed oil
½ cup chopped walnuts, pecans, or sunflower seeds
3 cups organic, whole grain bread crumbs
1 cup organic, non-dairy milk or vegetable broth
Optional: 1/2 cup sautéed celery
Mash or “food process” the beans a few seconds to break them up.
Sauté the chopped onions (and optional celery) with oil in a skillet.
Mix the mashed beans and sautéed onions together in a large bowl.
Try using food processor to make bread crumbs. Do several slices at a time.
Add the seasonings, nuts, and bread crumbs to the bean/onion mixture and stir together well, adding 1 cup of vegetable broth or milk to make moist.
Put mixture into an oiled loaf pan or casserole dish.
Bake at 350 degrees Fahrenheit for 45 to 60 minutes.
You may cover with foil to hold moisture. Then remove foil the last 10 minutes to brown it off.
Serve with gravy.
About 8 servings