Millet Black Bean Loaf

We modified Dr Greger's recipe for Red  Quinoa Loaf from his How Not to Die Cookbook, p 156 to fit our needs. Quinoa has too much protein for our son to eat with beans. We also substituted the,kidney beans (son's allergic to kidney beans) for black beans. This is the BEST meat substitute loaf my husband has ever eaten

Ingredients:
1 red onion, chopped
1 garlic clove, chopped
1/2 cup crispie walnuts (soaked and dehydrated)
1 cup mushrooms, quarter
1 1/2 cups black beans, drained and rinsed
1 cup cooked millet
1/2 cup organic gluten free rolled oats
2 TBS tahini
2 TBS nutritional yeast
2 TBS ground flax seeds
1 tsp dried parsley
1 TBS chickpea miso
1 tsp smoked paprika
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp dried sage
1/4 tsp black pepper

Directions:
Preheat the oven to 350. Line loaf pan with parchment paper.
Combine all the ingredients in the food processor and blend until finely mixed.
Transfer to lined loaf pan
Bake for 50-60 minutes

We used the vegan mushroom gravy from Wholefoods (our favorite gravy recipe) and served with vegan mashed potatoes