Miranda's Bean Loaf (vegan)

1 leek, sliced
1 tablespoon grated ginger root
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 medium onion
3 medium carrots
1 clove garlic
3 tablespoon parsley
50 g sunflower seeds
24 g oat bran
1 tablespoon Vegetable Bouillon Powder
1 can organic Haricot Beans, In Water
1 can organic Red Kidney Beans, In Water


1. Preheat oven to 190C. Line the base of 900g loaf tin and squirt with spray oil.
2. Slice the leek, cook in a splash of water for 5 mins. Add the ginger, cumin & coriander, cook for another minute. Set aside to cool.
3. Grate the carrots & quarter the onion. Put in food processor along with the garlic, parsley, bouillon powder, sunflower seeds oatbran and half the beans (use either one of the cans or half and half of each). Blend until semi-smooth. Transfer to large mixing bowl, add the leeks and the remaining beans. Stir to combine and season with black pepper.
4. Spoon into the loaf tin, pressing down well. Bake for 40-45 mins until golden brown.