Yule Garbanzo Loaf

It’s the time of year for Yule Loaf! This is adapted from Recipe for a Small Planet’s Garbanzo Bean Loaf.

As I have said before, when choosing your holiday traditions, choose carefully. Although we only make this once a year, we make it every year.

The recipe in the cookbook is vegetarian, here I veganize it.

Ingredients:

1/2 cup dried garbanzo beans (cook and drain) or use 1 1/2 cups canned

1 cup whole wheat bread crumbs

1 cup pineapple juice

1 cup chopped onion

1 1/2 cup chopped celery

3 tablespoons oil

1/4 cup fresh parsley

egg substitute equivalent to one egg

1 tablespoon miso (any-white/red/your choice)

1 teaspoon salt

dash of hot sauce

2 pinches cayenne pepper

1 cup vegan cheese (Swiss maybe or hot pepper)

Directions:

1. Combine bread crumbs with pineapple juice, let soak.

2. Mash the beans but leave a few whole!

3. Saute onions and celery in the oil.

4. Dissolve miso in a  very small amount of hot water, to make a thick slurry.

5. Combine rest of ingredients in order.

6. Turn into loaf pan and bake at 350 for 40 minutes until browned and firm.

I always quadruple this recipe for a large holiday meal so that we will have leftovers! I serve it on a bed of spinach leaves with Louisiana hot sauce along side of squash/pear soup. I hope this becomes a favorite in your home!

Serves: 3 to 4

Preparation time: 30 minutes