|10 min||1 h||8|
|1/4 tsp||Black pepper|
|2 medium||Carrots (finely chopped)|
|2 medium stalk(s)||Celery (finely chopped)|
|3 tbsp||Chia seeds, ground (mixed with water)|
|1 tbsp||Dijon mustard|
|1 tbsp||Extra virgin olive oil|
|4 clove(s)||Garlic (minced)|
|1/4 cup hulled||Hemp seeds, shelled|
|1/4 tsp||Hot pepper (chili) flakes|
|2 tbsp||Maple syrup|
|1 1/2 cup||Mung beans, raw|
|1 cup||Oat flour|
|2 tbsp||Soy sauce, low sodium|
|1 tbsp, ground||Thyme, dried|
|1 cup chopped||Tomato|
|1/2 cup||Tomato ketchup|
|1/2 cup||Water (mix with chia seeds)|
|1 medium||Yellow onion (chopped)|
Preheat oven to 350F.
Line a loaf pan with parchment, I like to let the parchment hang over the sides, this makes it easy to remove the loaf.
Make your chia egg by mixing the chia seeds with the water, stir and let sit for about 10 to 15 minutes or until is becomes a gel-like consistency.
In a food processor, chop onions, garlic, carrots and celery until finely minced or you could chop by hand.
In a sauce pan heat oil and sauté the chopped onion, garlic and celery for about 5 , then season with the chill flakes, thyme, salt and pepper, set aside.
Back in the food processor, (no need to clean from the veggies) - process the beans, they should still be chunky.
In a large bowl add the cooked veggies, beans, ground oats and the remaining ingredients. Mix well, using hands to ensure everything is well combined. Taste and adjust seasonings.
Put the mixture into the prepared loaf pan, pressing the mixture firmly into the pan.
Prepare the glaze by mixing in a small bowl the ketchup and maple syrup, brush over loaf.
Bake at 350F for about an hour, let loaf sit for about 15 minutes before removing form pan.
Before serving sprinkle with a handful of hemp hearts.