You won't miss the beef in this hearty vegan loaf. I've served it at dinner parties with mixed crowds and even the most die-hard carnivores end up loving it. You can substitute different types of seeds and beans for those called for here, although I find this combination is my favorite and the adzukis accentuate the red color of the loaf. —Pranaful Kitchen
raw unsalted sunflower seeds
cooked adzuki beans
(packed) grated beets
small onion, coarsely chopped (about 1/2 c.)
In This Recipe
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.