BBQ mushroom and bean loaf with mash, gravy and Brussels sprouts

Cook time: 50 minutes

couple, family

Ingredients

Ingredient
Couple
Family
White mushrooms
Couple
1 bag
Family
1 bag
Onion
Couple
1
Family
2
Garlic
Couple
2 cloves
Family
4 cloves
Large agria (yellow) potatoes
Couple
All
Family
All
Spiced tomato paste
Couple
1 pottle
Family
1 pottle
Kidney beans
Couple
1 tin
Family
2 tins
Carrot
Couple
1
Family
2
Loaf dry mix
Couple
1 packet
Family
1 packet
BBQ sauce
Couple
1 pottle
Family
1 pottle
Plant milk^
Couple
1/2 C
Family
3/4 C
Dairy-free margarine^
Couple
1 Tbsp
Family
1/2 Tbsp
Brussels sprouts
Couple
1 bag
Family
1 bag
Gravy
Couple
1 pottle
Family
1 pottle

Depending on how creamy you like your mash, add more or less plant milk and dairy-free margarine.

When putting together the loaf, ideally use a food processor rather than a blender, as you don’t want a super smooth consistency.

^Denotes staple item, not provided by Green Dinner Table.

You’ll need a food processor (ideal) or a blender (in a pinch), two medium-sized pots, a small saucepan, a large frypan, and a loaf tin for this recipe.

 

Instructions

1

Place a medium-sized pot on medium heat.

Slice the mushrooms.

Dice the onion.

Mince the garlic and separate into two piles (one for the loaf, one for the Brussels sprouts).

Add a splash of oil to the pot and cook the onion for 2 to 3 minutes. Add one pile of the garlic and cook for 30 seconds more before adding the sliced mushrooms.

Season with a pinch of salt.

2

While the mushrooms are cooking, peel the potatoes and cut them into roughly 5 cm chunks. Put them in a pot of cold water with a pinch of salt.

Preheat the oven to 190 degrees Celsius.

3

After cooking the mushrooms for 3 to 4 minutes, add the spiced tomato paste.

Strain and rinse the kidney beans.

Peel and grate the carrot and add to the mushroom mix, along with the loaf dry mix and beans.

Taste and add more salt, if needed.

4

Turn on the potatoes and bring to a boil. Cook for 15 to 20 minutes, or until fully cooked.

5

Pulse the loaf mixture in a food processor, until combined, but be careful not to puree. Line a loaf tin with parchment (or baking) paper.

Spread in half of the BBQ sauce. Add the loaf mix, then spread the remaining BBQ sauce over the top.

Cover with foil and bake for 20 minutes. Remove the foil and cook for another 10 minutes.

6

Once the potatoes are cooked, strain and let sit for a minute.

Return the potatoes to the pot and add the plant milk and dairy-free margarine. Season with salt and pepper. Mash well and keep warm until serving.

7

Cut the Brussels sprouts in half and thinly slice.

In a large frypan on medium-high heat with some oil, cook the Brussels sprouts for 2 to 3 minutes (you want to fry them). Add the remaining minced garlic, stirring constantly. Add a pinch of salt and continue to stir, until just cooked.

8

Warm the gravy on low heat in a small saucepan.

9

Allow the loaf to sit for 5 minutes before flipping out of the pan.

Serve slices of loaf with mashed potatoes, Brussels sprouts and hot gravy.



Upcoming Christchurch Five Night Plan Recipes

Check out the latest culinary creations from the team at Green Dinner Table.

Delivered to your door on Sunday, June 14th.

 

Monday

This week's recipe

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Tuesday

This week's recipe

Minestrone with Winter pesto

Wednesday

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Maple miso tofu and Brussels sprouts, sticky rice, kimchi and carrot sesame slaw

Thursday

This week's recipe

Spinach and mushroom quesadillas with Angel Foods smoked cheddar, wedges and salsa

Friday

This week's recipe

Walnut and olive tapenade pasta with seared Brussels sprouts and cherry tomatoes

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