Mushrooms and sweetcorn quinoa loaf

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Nuggets of flavour surrounded by succulent vegetables and aromatic herbs.

Inspired by a variety of internet recipes and developed to include Fairtrade ingredients.

This is an American way of turning healthy ingredients into a delicious centre piece for a vegan meal.

Ingredients

250 g
button mushrooms
200 g
frozen sweetcorn
50 g
fresh herbs (oregano, mint, parsley)
1
medium onion
2 cloves
garlic
10
sundried tomatoes
150 g dry weight
FAIRTRADE quinoa
150 ml
FAIRTRADE white wine
15 ml
Zaytoun FAIRTRADE olive oil
1 can
FAIRTRADE white kidney beans
150 g
rolled oats
5 g
ground chilli powder
FAIRTRADE
Sources

Method:

Preparation

Preheat the oven to gas mark 4 (180 °C; 350 °F).

Wash and slice the mushrooms.

Defrost the sweetcorn.

Pick, wash and chop the fresh herbs.

Skin and chop the onion and garlic finely.

Cut the tomatoes into small pieces (use scissors) and place them in a small bowl. Add enough warm water to cover the tomatoes and set aside until they are softened. Discard the liquid.

Rinse the quinoa, and then dry fry until it begins to smell toasty. Add 150 ml Fairtrade white wine and 150 ml water and simmer until the quinoa is cooked (about 20 - 25 minutes) and the liquid is absorbed.

Gently fry the mushrooms, onions and garlic until the mushrooms are golden brown.

Drain the beans (reserve the liquid) and put them with the oats in a food mixer. Add the chilli powder, a good grind of black pepper and a little salt and then blend until a paste is formed adding a little or all of reserved liquid as necessary.

Turn the beany paste out into a large mixing bowl and fold in the:

  • Mushrooms, onion and garlic
  • Sweetcorn
  • Chopped herbs
  • Chopped sundried tomatoes
  • Cooked quinoa

Transfer the mixture to a lined loaf tin.

Cooking

Bake for 60 minutes or more until firm to a light touch and golden brown.

Once cooked allow to cool for 10 minutes before turning out.

Serve

Serve in slices either warm or fully cooled.

Notes

Fresh herbs are best but seasonal. Substitute 3 teaspoons of dried herbs if necessary.