Wild Weed Loaf

10:00 am on 17 May 2021

Wild weed loaf

This delicious vegan loaf can be adapted to your taste. Serves 4-6.


2 tins of your favourite beans, well drained, or 3 cups of dried beans, cooked until very soft
2 medium onions
¹/³ cup vegetable oil
3-4 cloves garlic, finely chopped
2 cups well-chopped foraged greens, packed lightly
100 g (3½ oz) tofu, chopped into 0.5 centimetre (¼ inch) cubes
3 tablespoons garlic salt or powdered stock
1 cup flour or breadcrumbs (gluten-free if required)
1 tablespoon tomato sauce

Preheat the oven to 180°C (350°F). Line a loaf tin with baking paper.
Mash the beans in a bowl, but not too thoroughly - you still want some interesting texture and a few bits.
Dice 1½ onions and set aside the remaining half.
Heat the vegetable oil over a low heat. Add the diced onion and fry gently for 10 minutes, stirring occasionally.
Add the garlic, and then grate in the remaining onion half. Keeping the heat ery low, fry for another 5 minutes, stirring occasionally.
Add the chopped foraged greens and the tofu. Fry for another 5 minutes, continuing to stir.
Add the fried ingredients to the bean mix, along with the garlic salt or powdered stock and the flour or breadcrumbs, and stir well.
Pack into the lined loaf tin.
Spread the tomato sauce as a glaze over the top of the loaf.
Cover lightly with another sheet of baking paper and bake for around
45 minutes.
After taking the loaf from the oven, let it sit for at least half an hour to help it set. Serve it warm or cold, cut into slices and accompanied by a salad or vegetables.