Brown Rice, Red Bean And Vegetable Meat Loaf
 This "meat" loaf is enjoyable the next day as a sandwich or snack, so don't worry about leftovers. For a real treat, make the Basic Ketchup or one of the barbecue sauces. Spread it right on top of the loaf after baking. Traditionally, we serve it warm with Rosemary Mushroom au jus or Tahini Sauce. Makes 10 servings.


Ingredients:
1/4 Hours

2 teaspoons olive oil
1/4 teaspoon dried basil
1/2 teaspoon minced garlic
1/2 teaspoon ground cumin
1 teaspoon minced shallots
3 tablespoons tamari soy sauce
1 cup chopped onions
1/4 cup rice wine (mirin)
1/2 cup chopped carrots
1/8 teaspoon freshly ground black pepper
1/4 cup chopped celery
4 cups cooked brown rice
3/4 cups chopped bell peppers
2 1/2 cups canned, drained red kidney beans
3 spears asparagus, chopped
1 cup cooked textured vegetable protein (TVP)
4 tablespoons egg whites(from about 2 eggs)
1/4 teaspoon dried oregano
2 cups whole wheat bread crumbs
1/4 teaspoon dried thyme
Sea salt


Instructions:
1. Preheat the oven to 325°F. In a large nonstick skillet over medium heat, heat the olive oil. Add the garlic, shallots and onions and cook, stirring, until the onions are translucent, 4 to 5 minutes. Add the carrots, celery, bell peppers and asparagus. Cook for an additional 3 to 4 minutes, then add the textured vegetable protein, oregano, thyme, basil, cumin, tamari, rice wine and black pepper. Cook, stirring, for 5 minutes more. Remove from the heat.

2. Ina mixing bowl, combine the sautéed vegetables with the rice and beans, and mix well. Add the egg whites and bread crumbs and mix again. Season with salt to taste.

3. Spray a nonstick loaf pan with canola oil spray and put the mixture into the pan, pressing firmly to fill all the sides. Cover with foil and bake in the oven for 30 to 40 minutes removing the foil cover for the last 10 minutes of cooking time. Let rest for 15 minutes before slicing.
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