1 tablespoon extra-virgin olive oil, plus more for the pan
8 ounces button mushrooms, sliced
PDS, to taste
1 can no-salt-added garbanzo beans, rinsed and drained
3/4 cup rolled oats
2 cups cooked quinoa
1 red bell pepper, diced
1 medium white onion, diced (about 1 cup of diced onion)
1/2 cup chopped fresh parsley and/or 1 tablespoon minced fresh thyme (we used thyme and not parsley)
Preheat oven to 350°F. Lightly grease an 8-inch loaf pan with oil; set aside. Heat oil in a large skillet over medium-high heat. Add mushrooms, diced peppers and cook, stirring occasionally, until mushrooms are golden brown, 5 to 7 minutes. Add PDS to taste. If you add the salt before the mushrooms are done cooking, the salt draws more water out of the mushrooms and prolongs the cooking process. Drain excess veggie juices and set aside.
Meanwhile, put beans, oats and 1/2 cup water into a food processor and pulse until almost smooth. In a large bowl, combine sautéed veggie mixture, bean mixture, quinoa, thyme, onion, salt and pepper. Transfer mixture to prepared loaf pan, gently pressing down and mounding it in the middle. Bake until firm and golden brown, 1 to 1 1/4 hours. Set aside to let rest for 10 minutes before slicing and serving.