This recipe uses eight grains, & natural ingredients. While it can easily be classified as “vegan” or “vegetarian”, it is basically, “grain loaf & black bean burger meet Mexico”.
One beauty of this recipe is that as there is no raw meat, everything can be adjusted according to taste & preference for flavor, even prior to baking. Taste as you go!
1 cup cooked black rice (other rices may be substituted)
1 cup cooked quinoa
1 cup uncooked oatmeal
2 Tablespoons chia
2 Tablespoons ground flax seed (garnish)
1.5 Tablespoons chili powder
1.5 Tablespoons cumin
4 diced garlic cloves
1/2 medium onion, diced
1.5 cups corn
1 – 1.5 cups broth (vegetable, or any other if not going vegan or vegetarian) or wheat berry juice
1/4 cup chopped cilantro
4 mini peppers diced
2.5 teaspoons key lime juice
Salt & black pepper to taste
Jalapeños (optional – to taste)
Sour cream & cheese for garnish (not vegan)
Heat panggangan to 350* F.
In a large mixing bowl, thoroughly mix all ingredients except flax seed. When adding the broth, take care not to add too much. The mixture should be moist, but still hold its shape.
Divide mixture & place into two greased/oiled bread loaf pans (9×4 or 5).
Cover with foil & bake until heated through (approx. 25 minutes)
Remove foil & allow to cook for an additional 10-15 minutes to allow outside to harden & form a bit of a crust.
Source Recipe: http://triedandtruefavoriterecipes.blogspot.com