As part of our New Year’s Resolution we decided to majorly branch out and try new things in 2016. Our goal is to go through the alphabet and try a new plant based product that starts with each letter of the alphabet. Some things we have tried before but have never cooked with and something will be entirely new. The other night I made a veggie loaf and to go with it, rather than mashed potatoes, I went for trying a Yucca root. Yucca root is very starchy and upon some research I found is commonly used in the same sense as potatoes ranging from mashed to french fried. I am not disappointed at all that I tried it. I may even like it better than regular mashed potatoes. They came out thicker and a little heavier than potatoes but were a lot creamier. I absolutely love how they came out. The veggie loaf I took from PlantPure Nation and as always, their recipes are top notch.
Beanie Veggie Loaf
1/2 low sodium ketchup
2 Tbs molasses
1 Tbs Dijon mustard
1 tsp chili powder
3/4 cup water
3 Tsp flax meal
1 onion, diced
3 celery stalks, finely diced
3 garlic cloves, minced
1 green or red bell pepper, diced
1/4 cup vegetable stock
1 1/2 cups canned chickpeas, drained and rinsed
1 cup dry oats
1 cup bread crumbs
1 cup shredded carrot
3/4 cup finely chopped walnuts
2 Tbs chili powder
1 tsp dried oregano
2 Tbs vegan Worcestershire sauce
1/2 tsp sea salt
1/4 tsp black pepper
- Preheat oven to 375. Line a loaf pan with parchment paper and set aside.
- In a small bowl, whisk together the ketchup, molasses, Dijon, chili powder, and 1/4 cup of the water. This will be your glaze for the top of the bean loaf. set aside.
- In another small bowl, combine the flax meal and remaining 1/2 cup of water and let stand while you prepare the remaining ingredients.
- Over medium-high heat, sauté the onion, celery, garlic, and bell pepper in the vegetable stock until tender.
- In a large bowl, smash the chickpeas. Add the sautéed vegetables, the flax mixture, and the remaining ingredients. Mix thoroughly.
- Spoon the bean mixture into the prepared loaf pan and even out the mixture with your hands
- Pour the glaze over top the loaf.
- Bake for 30-35 minutes, or until the glaze is caramelized and the loaf is solid.
- Let the loaf stand for 20 minutes before slicing.
For the Yucca root. Below is what it looks like.
The peel is very tough and waxy. Using a knife, peel the root and cut the root up into small cubes. Boil like you would potatoes for about 20 minutes. Drain and place into a food processor. Add about 1/4 cup unflavored nondairy milk (you can add more later if you like your puree thinner.) Add your favorite seasonings like you would potatoes. I used garlic powder, salt, pepper, and dill. Blend on high until it reaches your desired consistency.