Quinoa Loaf with Mushrooms and Peas (lowfat version)

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filed under Main Dishes

Main Dishes
Serving size: 1 slice
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Normal
Calories: 184 (9% DV)
Fat: 2g (3% DV)
Carbohydrates: 33g (11% DV)
Protein: 9g (18% DV)
Description: Vegan main-course loaf
Tags: Vegan, American, Budget, Dairy Free, High Fiber, Sugar Conscious, vegetarian
Ingredients:  Makes 8 servings (8 slices)

Tip: For nutritional information on all the ingredients in Quinoa Loaf with Mushrooms and Peas (lowfat version) just click on each ingredient name. Then adjust the serving size for any Quinoa Loaf with Mushrooms and Peas (lowfat version) ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Preheat oven to 350 degrees F. Lightly grease an 8-inch loaf pan with Pam, set aside. Slice and brown mushrooms, salt and pepper in a little water in a large skillet over medium-high heat until golden brown, stirring occasionally 8-10 minutes.
Meanwhile, put beans, oats, and 1/2 cup water into food processor and pulse until almost smooth.
In large bowl, combine mushrooms, bean mixture, quinoa, peas, parsley, tomatoes, and onion.
Transfer to prepared loaf pan, gently pressing down and mounding in middle.
Bake until firm and golden brown, 1 to 1 1/4 hours. Set aside to rest for 10 minutes before slicing and serving.
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