Make Ahead

Vegan Beetloaf

January  8, 2016
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Photo by Meredith Klein
Author Notes

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

  • Serves 6-8
  • 3/4 cup raw unsalted sunflower seeds
  • 1/2 cup rolled oats
  • 1/2 pound mushrooms
  • 1 cup cooked adzuki beans
  • 1-1/2 cups (packed) grated beets
  • 1 small onion, coarsely chopped (about 1/2 c.)
  • 2 teaspoons tomato paste
  • 2 teaspoons smoked paprika
  • 1 teaspoon salt
In This Recipe
  1. Pre-heat oven to 375 degrees. Lightly oil a 9x5” loaf pan (silicon is best for extracting the loaf later).
  2. 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.
  3. 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.
  4. 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.
  5. Beetloaf can be made ahead and refrigerated. When ready to serve, reheat at 350 degrees for 15-18 minutes.

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