Vegan Beetloaf – a delicious recipe with sunflower seeds, rolled oats, mushrooms, adzuki beans, beets, onion. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
["Pre-heat oven to 375 degrees. Lightly oil a 9x5"" loaf pan (silicon is best for extracting the loaf later).", "Place sunflower seeds, oats and mushrooms in a food processor and run until a crumbly uniform texture is achieved. Add in beans and pulse a few times to integrate them.", "Place sunflower seed mixture in a large mixing bowl and add beet and onion. Stir well with a heavy wooden spoon. Once vegetables are well-distributed, stir in tomato paste, smoked paprika and salt.", "Transfer beetloaf mixture to the greased loaf pan, using a spatula to smooth the top evenly. Bake for 55-65 minutes, until top is firm and just slightly crisp. Remove beetloaf from oven and let it cool 8-10 minutes before slicing and serving.", "Beetloaf can be made ahead and refrigerated. When ready to serve, reheat at 350 degrees for 15-18 minutes."]
409
kcal
Calories
25
g
Fat
35
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3/4 cup raw unsalted sunflower seeds, 1/2 cup rolled oats, 1/2 pound mushrooms, 1 cup cooked adzuki beans, and more.
Yes, Vegan Beetloaf falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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