Sweet Potato, Kale, Black Bean Loaf with Tangy BBQ Maple Gastrique Glaze

Maple Gastrique, Pure Infused Maple Syrup

This hearty loaf is loaded with good-for-you ingredients and smothered in a tangy Maple Gastrique glaze. It’s the perfect holiday entertaining side to satisfy any crowd. It comes from our Pure brand Ambassador, Brittany Mueller. You can find more of her recipes at http://www.ilovevegan.com and http://garden-of-vegan.tumblr.com.

Sweet Potato, Kale, Black Bean Loaf with Tangy BBQ Maple Gastrique Glaze

Course: Main Course
Cuisine: Maple Gastrique
Servings: 2 loaves



  • 2 cups green lentils, slightly overcooked
  • 2 cups mashed sweet potato
  • 1 tbsp olive oil
  • 2 cups kale, finely chopped and tightly packed
  • 2 cups  mushrooms, finely chopped
  • 1 cup black beans, slightly mashed
  • 3 cloves garlic, mashed
  • 1/2 cup oat flour
  • 3/4 tsp salt
  • 1/4 tsp oregano


  • 1/3 cup + 1 tbsp PURE Infused Maple Gastrique
  • 1/3 cup + 1 tbsp tomato ketchup
  • 1/8 cup barbeque sauce
  • pinch salt



  • Rinse lentils under cold water. Bring ¾ cup of dry green lentils and 2 ½ cups of unsalted water to a boil. Reduce the heat to medium, cover tightly, and simmer until lentils are slightly overcooked and very tender (approx. 30 minutes for whole lentils.) Overcooking the lentils helps bind the loaf together. Measure out 2 cups of the cooked lentils.

Sweet Potato

  • Wash 1 large sweet potato, cut out any obvious blemishes and prick 8-12 holes in the skin. Microwave on HIGH, flipping once, until tender (approx. 3-6 minutes depending on the size of the potato.) Set aside to cool. Once cool enough to handle, remove the skin and roughly chop the potato, the texture should be a combination of chunky and mashed. Measure out 2 cups of the cooked sweet potato.


  • In a large skillet, heat olive oil over medium-high heat, add the finely chopped kale, mushrooms, and garlic. Sprinkle with salt, and sauté until tender.


  • In a small bowl, whisk together the PURE Infused Maple Gastrique, tomato ketchup, BBQ sauce, and salt. Set aside.

The Loaf

  • Preheat oven to 375F.
  • In a large bowl, combine 2 cups of drained, overcooked lentils, 2 cups of chopped/mashed sweet potato, the sautéed vegetables, 1 cup slightly fork-mashed black beans, ½ cup oat flour, thyme, and salt. Stir well, the mixture should be very thick (if it seems dry, add vegetable stock, 1 tbsp at a time, until the mixture is just moist. If the mixture is too soft, add more oat flour. Taste and adjust the salt if necessary.
  • Line 2 loaf pans with parchment paper and divide the loaf mixture evenly between them. Firmly press the mixture into the loaf pans. Ladle the Tangy BBQ Maple Gastrique Glaze liberally over each loaf. Bake for 35-45 minutes or until the bottom and sides of the loaf are golden-brown and the glaze has thickened. After baking, let rest for 15-20 minutes before cutting the loaves into slices and serving.

Maple Gastrique

This is probably the most ‘chefy’ of all our maple creations – a perfect way to leave your dinner guests wondering how you transformed those simple sautéed greens. PURE’s Maple Gastrique makes it super easy because we did all the hard work balancing the sweetness of maple syrup, with the tartness of pure apple cider vinegar. The result is that you get all the kudos. In addition to sautéed vegetables, we love it as a way to transform stir frys (a light drizzle does wonders!), use it in sauces to add depth and complexity to flavours, and as the base for Asian dipping sauces for dumplings and gyoza.

How To use

  • Stir frys and steamed or roasted vegetables (a light drizzle does wonders!)
  • All kinds of sauces – pan sauces, tomato-based sauces or even curry cream sauces
  • Salad and coleslaw dressings and vinaigrettes
  • Drizzling over pork or chicken before serving
  • Steaming mussels, along with cream and fresh thyme
  • An Asian dipping sauce for dumplings and gyoza – in combination with a little soya sauce and rice wine vinegar