Vegan Beetloaf

1. 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."]

* Per serving · 4 servings · Values may vary.