Vegan Beetloaf

• 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

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.

sunflower seeds, rolled oats, mushrooms, adzuki beans, beets, onion, tomato paste, paprika, salt

Taken from food52.com/recipes/40137-vegan-beetloaf (may not work)