- 1
Preheat the oven. Preheat to 375°F. Line two 9-by-5-inch loaf pans with parchment paper, leaving enough overhang to lift out the loaves.
- 2
Prepare the flaxseed binder. Mix 3 tablespoons ground flaxseed with 9 tablespoons water. Let stand for 10 minutes until thickened.
- 3
Sauté the vegetables. Heat olive oil in a skillet over medium heat. Add onion, grated carrots and optional mushrooms. Cook 7–10 minutes until softened and most moisture evaporates. Add garlic during the final minute.
- 4
Mash the beans. Drain and rinse all four cans thoroughly. Mash the white beans almost completely. Mash most of the pinto beans. Mash the kidney beans lightly, leaving some texture. You can use a potato masher. Avoid making a smooth puree.
- 5
Combine the loaf mixture. Add to the mashed beans: Cooked vegetables 2 cups rolled oats ¾ cup breadcrumbs ¼ cup nutritional yeast Prepared flaxseed mixture Soy sauce and tomato paste Smoked paprika, Italian seasoning, onion powder and pepper Mix thoroughly until everything is evenly distributed.
- 6
Let the mixture rest. Let stand for 10–15 minutes so the oats and breadcrumbs absorb moisture. The mixture should be moist but firm enough to hold its shape when squeezed. If too wet, add breadcrumbs 2 tablespoons at a time. If too dry, add water or vegetable broth 1 tablespoon at a time. Tip: For a firmer loaf, grind ½ cup of the oats into coarse oat flour before mixing. Use the remaining 1½ cups whole.
- 7
Fill the pans. Divide the mixture evenly between the two loaf pans. Press firmly into the pans with a spoon or spatula to eliminate air pockets.
- 8
Prepare the glaze. Mix ketchup, brown sugar, mustard and optional vinegar. Spread evenly over both loaves.
- 9
Bake. Bake uncovered at 375°F for approximately 55–65 minutes, until the tops and edges are browned and the centers are firm. If the glaze browns too quickly, cover loosely with foil.
- 10
Rest before slicing. Remove from oven and allow the loaves to rest for at least 20–30 minutes. Carefully lift out using the parchment paper and slice with a sharp knife. Bean loaves become firmer as they cool, so this resting period is particularly important.