This recipe and photos are courtesy of Ella at Thanks for sharing Ella
(vegan, gluten free – egg free, dairy free)

1/2 cup uncooked wild rice
1 can red kidney beans, rinsed and drained
2/3 cup walnuts, chopped
1/4 cup raisins, chopped
1/4 cup dried cranberries, chopped
1 medium onion, diced fine
2 tbsp milled flax seeds
1/2 cup gluten-free bread crumbs
2 springs of fresh oregano
1/2 tsp ground pepper or more to taste
1 tsp sea salt or more to taste
1/4 tsp cayenne pepper


Cook the rice as per directions (the cooking time is about 45 minutes – I like to do this the night before or in the morning so the rice is cooked and ready before putting it together) The actual assembly of the loaf is very quick – about 20 minutes).
Grease and line a loaf pan with parchment paper and set aside. Preheat the oven to 350F.
Chop the onion very fine, and in small skillet, sautee on olive oil until golden, not burned – set aside. Separately in a small bowl, add the milled flax seeds and hot water, mix and set aside. Chop all raisins, dried cranberries, walnuts into small pieces.
: Larger pieces will give you a rougher texture of the loaf but expect it to be more crumbly also.
: Smaller pieces will give you a smoother texture in the loaf, and if that’s what you’re after, take 2/3 of the cooked wild rice, and give it a bit of a chopping also.
In a food processor, grind all the red kidney beans into a paste.
In a large bowl, combine the bean paste, sauteed onion, all the dried fruit, nuts, 2/3 of the wild rice (reserve 1/3 for top), and 1/2 of the flax seed mixture, spices, salt and pepper plus fresh oregano – mix well. Taste it and add more seasoning if needed.
In another small bowl, add 1/2 of the wild rice remaining with 1/2 of the flax seed mixture, season with salt and pepper and mix well to incorporate. This is the wild rice topping.
Assemble in the lined loaf pan by adding the rice topping first. Be sure to spread it out evenly. Then add in the other loaf mixture. Press down firmly so it forms well in the pan, smooth out the top.
Bake for 35-45 minutes. Let cool for about 10 minutes before serving. Great dish to make a day before serving. Serve with a salad for everyday dinner. Or, since the Holidays are coming up so soon, this is a great Vegan and Gluten-Free protein rich dish that would be great as part of a delicious healthy Christmas dinner. Enjoy.