Rich Black Bean and Mushroom Loaf with Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Rich Black Bean and Mushroom Loaf with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Rich Black Bean and Mushroom Loaf with Roasted Root Vegetables

Savor a hearty and wholesome loaf crafted from black beans, mushrooms, and a blend of eggs and oats, beautifully paired with warm roasted carrots and parsnips. This dish offers a delightful harmony of textures and flavors, making it perfect for a nourishing meal any time of day.

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NUTRITION

578kcal
Protein
42.5g
Fat
13.1g
Carbs
75.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Black Beans (172g)

1 cup sliced Mushrooms (70g)

1 large Whole Egg

1/2 cup Egg Whites (approx. 4 whites, 120g)

1/4 cup Rolled Oats

1 medium Carrot, chopped

1 small Parsnip, chopped

1 teaspoon Olive Oil

1 teaspoon Garlic Powder

1 teaspoon Cumin

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a food processor, blend the black beans, sliced mushrooms, whole egg, egg whites, and rolled oats until mostly combined but still with some texture.

  • 3

    Stir in garlic powder, cumin, salt, and pepper to the bean mixture.

  • 4

    Press the mixture into a lightly greased small loaf pan to form the loaf.

  • 5

    Bake the loaf for 25-30 minutes or until set and lightly browned on top. Remove from the oven and let cool slightly.

  • 6

    Meanwhile, toss the chopped carrot and parsnip with olive oil, salt, and pepper on a baking sheet.

  • 7

    Roast the vegetables in the oven for about 20 minutes or until tender and just starting to caramelize.

  • 8

    Slice the loaf and plate with a generous serving of roasted root vegetables.

  • 9

    Serve warm and enjoy your nutrient-packed meal.

Rich Black Bean and Mushroom Loaf with Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Rich Black Bean and Mushroom Loaf with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Rich Black Bean and Mushroom Loaf with Roasted Root Vegetables

Savor a hearty and wholesome loaf crafted from black beans, mushrooms, and a blend of eggs and oats, beautifully paired with warm roasted carrots and parsnips. This dish offers a delightful harmony of textures and flavors, making it perfect for a nourishing meal any time of day.

NUTRITION

578kcal
Protein
42.5g
Fat
13.1g
Carbs
75.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Black Beans (172g)

1 cup sliced Mushrooms (70g)

1 large Whole Egg

1/2 cup Egg Whites (approx. 4 whites, 120g)

1/4 cup Rolled Oats

1 medium Carrot, chopped

1 small Parsnip, chopped

1 teaspoon Olive Oil

1 teaspoon Garlic Powder

1 teaspoon Cumin

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a food processor, blend the black beans, sliced mushrooms, whole egg, egg whites, and rolled oats until mostly combined but still with some texture.

  • 3

    Stir in garlic powder, cumin, salt, and pepper to the bean mixture.

  • 4

    Press the mixture into a lightly greased small loaf pan to form the loaf.

  • 5

    Bake the loaf for 25-30 minutes or until set and lightly browned on top. Remove from the oven and let cool slightly.

  • 6

    Meanwhile, toss the chopped carrot and parsnip with olive oil, salt, and pepper on a baking sheet.

  • 7

    Roast the vegetables in the oven for about 20 minutes or until tender and just starting to caramelize.

  • 8

    Slice the loaf and plate with a generous serving of roasted root vegetables.

  • 9

    Serve warm and enjoy your nutrient-packed meal.