Comfort Food Never Tasted So Good.
1 tbsp + 1 tsp White miso paste
1 Red pepper
2 cups Mushrooms
4 cloves Garlic
1 can No-salt canned kidney beans
1 can No-salt canned cannellini beans
1 cup Rolled oats
1/2 cup Nutritional yeast
1 tso Paprika
1/2 tsp Black pepper
1 tsp Dried rosemary
1/2 tsp Onion powder
1/2 tsp Dry mustard
1 tsp Dried sage
2 cups Low-sodium vegetable stock/broth
1 cup BBQ sauce
2 tbsp Wheat flour
4 Small russet potato
8 cups Spinach
1 tbsp + 1 tsp Low-sodium soy sauce/tamari
3 tablespoons old-fashioned oats
Preheat the oven to 350°F/177°C.
Wash all the produce. Peel and dice the onion. De-seed and dice the red pepper. Slice the mushrooms. Shred or chop the carrots. Peel and mince the garlic.
In a nonstick frying pan, cook the onion for a few minutes on medium-high heat until it begins to soften. Add the garlic, and mushrooms and continue cooking for 5 to 8 minutes, or until the mushrooms are soft. Set aside half of this sauteed mixture in a bowl. We will use it to make the gravy.
Add the red pepper and carrots to the sauteed mixture and continue cooking until the peppers and carrots soften.
Drain and rinse the kidney beans and cannellini beans.
In a medium bowl, mix together the kidney beans, cannellini beans, oats, nutritional yeast, paprika, black pepper, rosemary, onion powder, dry mustard, sage and half of the tamari. Add the cooked vegetable mixture from the frying pan and stir. Use your hands here to mix, mash and squish most of the beans. When it becomes sort of sticky, it is ready for the loaf pan.
Coat the bottom of a loaf pan with ¼ or less of barbecue sauce and then add the vegetable and bean mixture. Try to level the surface before spreading another thick layer of barbecue sauce on top. Bake for 1 hour. (Short on time? Coat the wells of a silicone muffin pan with barbecue sauce, then fill with mixture, top with more sauce and bake for 25 - 35 minutes. Or make balls of the mixture, and bake for the same time period in a glass baking pan coated with barbecue sauce.)
Make the gravy: return the onion/garlic/mushroom that you set aside earlier back into the frying pan. Heat over medium-high. Add a splash of the broth and stir. Add the miso, whole wheat flour, the other half of the tamari, and the remaining broth and stir until dissolved. Continue cooking until the gravy thickens to your liking. Season with pepper to taste.
Prepare potatoes: To make mashed potatoes, bring water and potatoes to a boil in a pot over medium-high heat. Simmer until fork-tender. In a big bowl, smash the boiled potatoes into mashed potatoes and season with salt and pepper to taste. Tip: you can also just bake the potatoes in the oven or microwave!
Wilt and cook the greens (spinach or any greens that you prefer) in a pan with a little bit of water, set aside.
Remove the Eatloaf from the oven and allow to cool a bit (it will slice much easier when it has had time to cool and set). Serve warm with fresh or steamed greens and potatoes - all smothered in gravy!