Method
- Start by finely chopping an onion, then chop the button mushrooms and stir them in a pan with oil for 10 minutes, stirring occasionally.
- Meanwhile, drain the beans and rinse them under running water. Pour them into a bowl, add the cooked mushrooms, freshly chopped parsley, and 3 tablespoons of oat okara flour
- Season with soy sauce, yeast, pepper, and garlic powder, and mash with a potato masher or a fork until the mixture is coarse yet pliable.
- Spread the mixture in the center of a lightly oiled sheet of parchment paper, then roll it up into a loaf shape. Refrigerate the loaf for 30 minutes.
- Meanwhile, prepare some carrots as a side dish by chopping them into pieces and tossing them in a bowl with balsamic vinegar, salt, oil, and 2 teaspoons of ginger flour.
- Place the carrots in a baking dish and bake in a convection oven at 180°C for 30 minutes.
- Once the meatloaf has firmed up in the refrigerator, unwrap it and brown it in a pan with oil, a clove of garlic, rosemary, and thyme.
- Gently turn it on all sides to form a crust on the surface, then carefully transfer it back onto a clean sheet of parchment paper, wrap it, and bake on the rack in your oven at 200°C (400°F) for 30 minutes. Serve the meatloaf sliced with the glazed carrots.
