1 cup (250 ml) chopped carrots

1/2 cup (125 ml) chopped red bell pepper

1 cup (250 ml) chopped mushrooms

2 green onions, chopped

2 cloves garlic, finely chopped

1 tablespoon (15 ml) olive oil

Salt and pepper

2 eggs, lightly beaten

1 1/2 cups (375 ml) oat bran

3 tablespoons (45 ml) fresh parsley, chopped

1 can 19 oz (540 ml) mixed beans, rinsed, drained and coarsely chopped

1 cup (250 ml) sharp cheddar cheese, diced

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

Butter a 21 x 11-cm (8 x 4-inch) loaf pan.

In a skillet, soften the vegetables in the oil over medium heat for 5 minutes. Season with salt and pepper. Place in a bowl and let cool.

Add the eggs, oat bran and parsley to the warm vegetables. Gently stir in the beans and cheese. Pour into the prepared pan and press lightly. Cover with foil. Bake for 30 minutes. Remove the foil. Reduce the oven temperature to 160 °C (325 °F) and bake for 45 minutes.

Let rest for 10 minutes, unmould and slice to serve, topped with tomato sauce.

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