Step 1

Preheat oven to 350 degrees. Spray a 9 x 5" loaf pan with non-stick cooking spray or use parchment paper.

Step 2

Add all of the ingredients to a bowl and whisk until combined. Can be made ahead of time.

Step 3

Saute onion, carrots, and garlic in 1/4 cup water until water has evaporated and the veggies are mostly tender.

Step 4

Add 1/2 of the black beans, the tempeh, and cooked onion mixture to bowl of a food processor. Pulse a couple of times.

Step 5

Add the cornmeal, flaxseed, softened sun-dried tomatoes, olives, and 1/2 cup BBQ sauce, salt, and pepper. Pulse the processor, scraping the sides to make sure all is mixed. Don't over-process.

Step 6

Mash the rest of the black beans slightly with a fork and add them to the processor bowl. Pulse to just combine, leaving some bigger pieces of the beans.

Step 7

Pour the mixture into the loaf pan and spread to all corners with a spatula, flattening the top.

Step 8

Let sit for about 20 minutes to let the cornmeal absorb some of the moisture.

Step 9

Spread 1/4 cup BBQ sauce on top.

Step 10

Bake 60 minutes or until firm. Check the top as it cooks to make sure it's not burning. Add foil if it's getting too brown.

Step 11

Let sit for 30 minutes so that it firms up.