Vegan Bean Loaf with Avocado Verde Sauce

Ingredients

• Pam cooking spray

  Oil, original

  2 spray , about 1/3 second or 0.6g

• Flaxseed

  Seeds

  3 tbsp, ground or 21g

• Water

  Plain, clean water

  ½ cup or 118g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Onions

  Raw

  1 small or 70g

• Garlic

  Raw

  4 cloves, minced or 12g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Carrots

  Raw

  1 medium or 61g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Chili powder

  Spices

  1 tbsp or 8g

• Oregano

  Spices, dried

  1 tbsp, leaves or 3g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Canned black beans

  Low sodium, drained

  2 can or 850g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  1 cup or 164g

• Oatmeal

  Cereals, Quaker, dry rolled oats

  ½ cup or 40g

• Oat flour

  Partially debranned

  ½ cup or 69g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Salsa verde

  Campbell soup company, pace

  ¼ cup or 64g

• Avocados

  Raw, All commercial varieties

  ½ fruit or 101g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

Directions

1. Preheat the oven to 350°F. Lightly coat a 9-inch loaf pan with nonstick cooking spray or line it with parchment.
2. Stir the ground flaxseed and water in a small bowl and refrigerate until thickened, about the time it takes to prep the vegetables.
3. Warm the olive oil in a large skillet over medium heat. Add the onion, garlic, bell pepper, carrot, and jalapeño. Cook, stirring occasionally, until the onion is translucent and the carrot softens, 5–7 minutes.
4. Transfer the vegetables to a large bowl. Sprinkle in the cumin, chili powder, oregano, cayenne, and the cilantro for the loaf. Stir to coat evenly.
5. Blend or process half of the black beans until mostly smooth. Add to the bowl with the vegetables, then mix in the remaining beans, corn, oats, oat flour, and the thickened flax mixture. Season with salt and pepper to taste.
6. Press the mixture firmly into the prepared loaf pan and smooth the top. Bake until set and lightly browned at the edges, about 35 minutes. Let rest 5–10 minutes before slicing.
7. For the avocado verde sauce, mash together the salsa verde, avocado, and remaining cilantro in a bowl. Spoon over the warm slices just before serving.