Ingredients:
1 medium sweet potato
1 onion
2 ribs celery
1 medium carrot
2 cloves garlic, minced
1 15-ounce can cannellini beans (or I used pinto, being out of cannellini), drained and rinsed
1/3 package of extra-firm tofu
2 tablespoons lite soy sauce
2 tablespoons tomato paste
1 tablespoon mustard
Spices: (substitute with what you have or what you like or with fresh herbs) 1 Tbl dried parsley, 1/2 Tbl dried sage, 1/2 Tbl dried rosemary, 1 Tbl dried crushed thyme, 1 tsp paprika, 1 tsp salt, 1/2 tsp pepper
2 tablespoons nutritional yeast
1/2 cup chopped walnuts
3/4 cup oats or quinoa flakes
Cook the sweet potato in the microwave (stabbed with a fork to vent, and covered in a paper towel for 6 minutes, or until soft) then let cool. Meanwhile dice onion, celery, carrot and press/mince garlic. Cook in a skillet until soft, (about 6 minutes) adding tablespoons of water as necessary during cooking so nothing sticks or burns. Remove from heat. Rinse and drain beans and add to skillet, mashing beans with fork or slotted spoon.
Peel the sweet potato and blend it in a food processor along with the drained tofu, tomato paste, soy sauce, mustard, spices, and nutritional yeast. Put walnuts in a pulse will walnuts are smaller but not pureed. Transfer to a mixing bowl and stir in oatmeal (or quinoa flakes) and the skillet-cooked vegetable/bean mixture.
Stir all together and spread in a loaf pan.
