Hearty and satisfying, this black bean and mushroom vegan loaf makes for a comforting meal on those shorter days and colder nights. If you can make a pot of grains, toast walnuts, sauté vegetables and mash beans, then you have the skills to make this loaf!
Packed with black beans, mushrooms, red bell pepper, barley and quinoa, this veggie loaf doesn’t fall short in nutritional benefits or tastiness. Chances are you’ll have some leftovers too.
This Black Bean and Mushroom Vegan Loaf recipe was inspired by my all time favorite loaf recipe – Barley, Quinoa, and Cannellini Bean Loaf – from the cookbook Straight from the Earth.
Check out the cookbook’s review in this 10 Awesome Veggie Cookbooks: Vegetarian and Vegan post!
How to Rinse Barley, Quinoa and Other Grains and Seeds
I simply love the heartiness of the barley and quinoa together. They create a subtle nutty flavor with a soft and chewy texture. A great foundation for any loaf, if you ask me.
This highly reviewed colander works wonders for rinsing grains, quinoa and rice. It’s also great for rinsing berries. What sets this colander apart from other strainers is its smart design.
The colander’s slow-drain capability allows grains to be rinsed thoroughly. Its small drain holes let water pool, allowing the grains to be completely submerged and agitated by hand. The slow-drain feature also makes water clearness easily detectable.
Removing excess water is a breeze with the colander’s uniquely designed, draining pour spout. The spout’s compact drain holes keep grains from slipping out into the sink.
This colander is a definite must-have for anyone who enjoys whole-grains in their diet.
Earthy mushrooms, rich black beans and sweet red bell pepper build upon that grain foundation, creating a flavorsome dish that can stand on its own.
But if you insist on adding a little pizzazz to the loaf, you’ll find it’s flavor incredibly versatile. Pair with a little chipotle-flavored mayo or dress it up with a savory mushroom gravy.
How to Toast Walnuts
Arrange shelled walnuts (I used a mix of walnut halves and pieces) into a single layer on a small rimmed baking sheet, giving them space to breathe. Keep in mind that smaller pieces will roast faster.
In a preheated 350° F (180°C) oven, toast the walnuts for 5 to 10 minutes. Give them a toss at the 5 minute mark, if you like, and then keep a close eye on them.
The walnuts are toasted once they have turned a slight shade darker than their original color.
You can also check for doneness by popping the oven door ajar. If the walnuts smell toasty or you hear faint hissing sounds then they are done.
Let the toasted walnuts cool. Chop them using a knife or give the walnuts a few short pulses in a mini food chopper. Looking for a great, inexpensive chopper? This mini food chopper
Don’t over chop or pulse though, the walnuts should be small sized pieces and not crumb-like.
Mushrooms, Red Bell Pepper and Onion
One of the keys to this loaf holding together is to chop the vegetables very small, about 3/8″ or smaller.
If all this chopping sounds too labor intensive, you could also chop the vegetables into more regular sized pieces; sauté and then pulse the mixture a few times in a food processor. Pulsing the mixture may alter the final appearance and texture of the loaf but definitely not the taste.
Cook the Veggies
In a large skillet, heat oil over medium heat. Add the onion and a couple pinches and sauté the onion for 2 to 3 minutes or until the onion has softened.
Add the mushrooms and bell pepper, stir and increase the heat to medium-high. Sauté until most of the liquid released by the mushrooms has cooked off, 7 to 10 minutes. The mushrooms should be soft and slightly brown.
Reducing the heat as necessary, add the minced garlic, seasoning blend, salt and pepper and sauté for 1 to 2 minutes or until fragrant. Remove the skillet from the heat and set aside.
Assemble the Loaf
Shortly before or as soon as the sautéd vegetable mixture is off the heat, whip up a flax egg.
Make the Flax Egg
Combine 3 tablespoons flaxseed meal and 1/4 cup warm water in a small bowl. Whisk together and set aside to thicken, about 5 to 10 minutes.
MASH
Transfer the barley-quinoa mixture and black beans to a large mixing bowl.
Using a potato masher, mash the black beans into the grain mixture until most of the beans are broken apart (a few whole beans is fine).
If you don’t want to mash by hand, pulse them in a food processor instead. Just be sure to pulse and not over process the beans.
MIX
Next, add the sautéd mixture, toasted walnuts, flax egg and bread crumbs to the mashed mixture.
Using a large spoon, mix the ingredients together (as this will be thick) until well combined. The mixture should easily hold together when a small amount is rolled into a ball with your fingers.
Adjustments: If the mixture feels too wet, add more bread crumbs or if the mixture feels too dry, add more broth or water. Make these adjustments in small increments, 1 to 2 tablespoons at a time as a small amount goes a long way.
PRESS
Lightly grease or use parchment paper to line a 9.25 x 5.25 x 2.75 inch (1 1/4 pound) loaf pan. At a minimum, the loaf pan should hold 8 cups (2 L).
Another important key to making this loaf hold together is to layer the mixture and firmly press down each layer.
Transfer 1/4th of the mixture (or enough to cover the bottom of the pan) and firmly press the mixture down using a spatula. Neatly press the sides and corners too.
Continue to layer the mixture, about 3 more times, firmly pressing each new layer into the previous layer. Make sure the final layer even and smooth.
BAKE
Cover and bake for 45 to 55 minutes or until the top is firm.
Next, remove the cover and bake for an additional 4 to 6 minutes or until the top is golden brown.
REST
Allow the loaf to rest for 10 to 15 minutes in its pan before inverting onto a cutting board. Wait about 5 minutes (or longer, as the loaf will firm up as it cools) before slicing and serving.
Refrigerate leftover loaf in an airtight container for 4 to 5 days.
Let me know if you made this recipe!
Leave a comment below or tag your Instagram post with #findingveggiejoy, I’d love to see what you made!
PrintBlack Bean and Mushroom Vegan Loaf
Hearty and satisfying, this tasty vegan loaf makes a comforting meal for those shorter days and colder nights. If you can make a pot of grains, toast walnuts, sauté vegetables and mash beans, then you have the skills to make this loaf!
Ingredient List:
Produce | Yellow onion, Cremini Mushrooms, Red bell pepper, Garlic
Pantry | Pearl barley, Vegetable broth (or water), Quinoa, Shelled walnuts, Flaxseed meal, Black beans, Dry bread crumbs (preferably whole wheat)
Spices | Fine sea salt, Seasoning blend (see recipe notes), Freshly ground black pepper
Oils & Vinegars | Extra-virgin olive oil, Coconut oil or Oil of choice
- Prep Time: 30
- Cook Time: 90
- Total Time: 2 hours
- Yield: 6-8 Slices 1x
- Category: Main Dish
- Cuisine: Vegan
Ingredients
Pearly Barley and Quinoa
- 1/2 cup pearl barley, rinsed
- 2 1/4 cups (18 ounces) of low-sodium vegetable broth (or water)
- 1/2 cup quinoa, rinsed
Toast the Walnuts
- 1 cup shelled walnuts, (halves, pieces or combination, see recipe notes)
Cook the Veggies
- 2 tablespoons extra-virgin olive oil or oil of choice
- 1 medium yellow onion, diced very small, 3/8″ or smaller (about 1.5 cups)
- 1 (8 ounce) package cremini mushrooms, diced very small, 3/8″ or smaller
- 1 medium red bell pepper, diced very small, 3/8″ or smaller (about 1 cup)
- 3 cloves garlic, minced
- 1 1/2 teaspoons 21 seasoning blend (see recipe notes)
- 1/2 teaspoon sea salt, plus more for cooking
- Freshly ground black pepper, to taste
Assemble the Loaf
- 3 tablespoons flaxseed meal
- 1/4 cup warm water
- 1 (15-ounce) can black beans, drained and rinsed
- 1/2 cup dry bread crumbs (preferably whole wheat), plus more for adjustments
- Oil for greasing the loaf pan (I used coconut oil) or line with parchment paper (overhanging the edges for easy removal)
_ _ _
Loaf Pan Size: One 9.25 x 5.25 x 2.75 inch (1 1/4 pound) loaf pan. At a minimum, the loaf pan should hold 8 cups (2 L).
Instructions
Time Saving Tip: Steps 1-3 can be done simultaneously. Preheat oven to 350°F (180°C) prior to starting the barley and toast the walnuts while the barley cooks. Once the walnuts are in the oven, prepare and cook the veggies.
– – –
Step 1: Pearl Barley and Quinoa
Prep: < 5 minutes | Cook: 30-35 minutes
- In medium saucepan, bring the broth (or water) to a boil and add the pearl barley. Return to a simmer, cover and cook for 15 minutes.
- Next, add the quinoa to the barley. Return to a simmer, cover and cook for 15 to 20 minutes or until all the liquid is absorbed. Remove from the heat, keep covered and set aside.
Step 2: Toast the Walnuts (to make in advance, see recipe notes)
Prep: < 5 minutes | Cook: 5-10 minutes
- Preheat oven to 350°F (180°C) and line a small rimmed baking sheet with parchment paper.
- Spread walnut halves/pieces in a single layer on the baking sheet and toast for 5 to 10 minutes (mine are done around 7 minutes). Give them a toss at the 5 minute mark, if you like, and then watch carefully. The walnuts are done when their coloring has changed to a slightly darker shade. For more toasting tips, see recipe notes.
- If necessary, chop the walnuts into smaller sized pieces (not into crumbs) or give them a few short pulses in a mini food chopper.
Step 3: Cook the Veggies
Prep: 10-15 minutes | Cook: 15 minutes
- In a large skillet, heat oil over medium heat. Add the onion and a few pinches salt. Sauté for 2 to 3 minutes or until softened.
- Add the mushrooms and bell pepper, stir and increase the heat to medium-high. Sauté until most of the liquid released by the mushrooms has cooked off, 7 to 10 minutes. The mushrooms should be soft and slightly brown.
- Reducing the heat as necessary, add the minced garlic, seasoning blend, salt and pepper and sauté for about 1 minute or until fragrant. Remove the skillet from the heat and set aside.
Step 4: Assemble the Loaf
Prep: < 15 minutes | Cook: 1 Hour
- Preheat oven to 350°F (180°C) and set aside a 9.25 x 5.25 x 2.75 inch (1 1/4 pound) loaf pan. At a minimum, the loaf pan should hold 8 cups (2 L). Do not grease the loaf pan in advance.
- Make the Flax Egg: Whisk together the flaxseed meal and warm water. Set aside and let rest for 5 to 10 minutes, to thicken.
- In a large mixing bowl, combine the barley, quinoa and black beans. Using a potato masher, mash the mixture until most of beans are broken apart. Or pulse just the beans in a food processor before adding to the mixing bowl.
- Next, add the sauté mixture, toasted walnuts, flax egg and bread crumbs to the mashed mixture. Carefully stir (as this will be thick) until well combined. The mixture should easily hold together when a small amount is rolled into a ball with your fingers. If the mixture feels too wet, add more bread crumbs or if the mixture feels too dry, add more broth or water. Make these adjustments in small increments, 1 to 2 tablespoons at a time as a small amount goes a long way.
- Lightly grease or use parchment paper to line the loaf pan. If using parchment paper, overhang the edges for easy removal.
- Assemble the Loaf: The key to making this loaf hold together is to layer the mixture and firmly press down each layer. Transfer 1/4th of the mixture (or enough to cover the bottom of the pan) and firmly press the mixture down using a spatula. Neatly press the sides and corners too. Continue to layer the mixture, about 3 more times, firmly pressing each new layer into the previous layer. Make sure the final layer even and smooth.
- Cover and bake for 45 to 55 minutes or until the top is firm. Next, remove the cover and bake for an additional 4 to 6 minutes or until the top is golden brown.
- Allow the loaf to rest for 10 to 15 minutes in its pan before inverting onto a cutting board. Wait about 5 minutes (or longer, as the loaf will firm up as it cools) before slicing and serving. Refrigerate leftover loaf in an airtight container for 4 to 5 days.
Notes
- Pearl Barley vs. Hulled Barley: If using hulled barley (instead of pearl barley), cook for 30 minutes and then proceed with the quinoa instructions as written.
- Walnut Type: Use walnut halves, pieces, or a combination of both (like I did). Keep an extra eye on them if using a combination; the smaller pieces will roast faster.
- Toasting Walnuts: In addition to darkening skin, doneness can also be checked by popping the oven door ajar; if they smell toasty or you hear faint hissing sounds then walnuts are done.
- Toast Walnuts in Advance: Prepare walnuts as instructed and allow them to cool completely before storing in an airtight container. Keep refrigerated or store in a cool, dry location.
- 21 Seasoning Blend
- Store bought 21 Seasoning Blend: Use a salt-free blend with a multitude of ingredients and spices for maximum flavor.
- For this recipe, I used Trader Joe’s 21 Seasoning Salute (which is similar to Costco’s Kirkland Organic No-Salt Seasoning and Bragg’s 24 Herbs & Spices Seasoning).
- Look for a blend with the following ingredients (it’s fine if it doesn’t have them all): onion, black pepper, celery seed, cayenne pepper, parsley, basil, marjoram, bay leaf, oregano, thyme, savory, rosemary, cumin, mustard, coriander, garlic, carrot, orange peel, tomato granules, lemon juice powder, oil of lemon and citric acid.
- Substitute Homemade Seasoning Blend: Make your own seasoning blend by substituting the 21 Seasoning Blend with the following spices.
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried rosemary
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- Pinch of cayenne pepper, optional
- Store bought 21 Seasoning Blend: Use a salt-free blend with a multitude of ingredients and spices for maximum flavor.
- Recipe inspired by Straight from the Earth’s Barley, Quinoa, and Cannellini Bean Loaf recipe.
I made this with short grain brown rice instead of barely and yellow bell pepper since I prefer that color. Made meatballs instead of loaf for faster cooking time. It had a great nutty taste. I always prefer the texture on the second day 100% more in any loaf and that was true of this recipe, loved it so much the second day, thanks.
★★★★★
I love that you made this recipe your own and turned the loaf into meatballs! I agree, the texture is great the next day!