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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
- 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
- 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.