My family begs me to make this recipe every year as soon as the first leaf falls. With sausage and pumpkin, it is the ideal pasta meal for fall. It is tasty and creamy.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 8 |
| Yield: | 8 slices |
Ingredients
- cooking spray
- 1 (15.5 ounce) can garbanzo beans, drained
- 1 (15.5 ounce) can dark red kidney beans, drained
- 1 (16 ounce) package firm tofu, drained
- 1 (15 ounce) can tomato sauce
- 1 cup rolled oats
- 1 medium green bell pepper, diced
- 1 tablespoon dry vegan egg replacer
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 pinch oregano, or to taste
- salt to taste
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Spray a baking dish with cooking spray.
- Combine garbanzo beans and kidney in a food processor; pulse until smooth. Crumble tofu into the food processor; pulse until well combined and mixture resembles ground meat.
- Transfer mixture to a large bowl. Add tomato sauce, oats, bell pepper, onion, egg replacer, onion powder, garlic powder, oregano, and salt; mix by hand until combined.
- Form mixture into a loaf shape and place in the prepared baking dish.
- Bake in the preheated oven until cooked through, about 1 hour 30 minutes.