Borlotti Bean Loaf

TOFU+21g protein

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

loaf

• 3 1/2 tbsp sunflower oil
• 100 g onion
• 100 g beetroot
• 100 g button mushrooms
• 20 g garlic
• 300 g borlotti beans (canned)
• 110 g rolled oats (fine rolled)
• 40 g tomato paste
• 2 tsp smoked paprika
• 2 tsp salt
• 1 tsp dried thyme
• 1/4 tsp black pepper
• 2 tsp soy sauce
• 2 tsp sunflower oil

sides

• 1000 g potato (type C)
• 1 tsp salt
• 2 tbsp vegan butter
• 400 g green beans

sauce

• 250 ml vegetable broth
• 60 g tomato paste
• 1 tbsp maple syrup
• 1/4 tsp smoked paprika
• 1/4 tsp salt

Contains: celery, gluten, soy

How to make it

1. Heat 3 tbsp of sunflower oil in a pan over medium heat. Sauté the finely diced onion until golden. Add the beetroot and mushrooms cut into small cubes, stir everything together and cook for another 5 minutes until the beetroot softens. Add the grated garlic, stir, and remove the pan from the heat.

Nutrition