Ingredients
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Bean loaf
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100 g diced onions
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20 g crushed garlic
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25 g rapeseed oil
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1000 g kidney beanscanned
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500 g black beanscanned
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100 g oat flakes
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100 g breadcrumbs
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150 g sunflower seeds
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100 g tomato paste
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2 g paprika powder
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2 g cumin
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1 g ground coriander
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6 g crushed black pepper
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20 g onion powder
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50 g barbecue sauce
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Glaze
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25 g soy sauce
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1.25 dl water
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480 g ketchup
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100 g brown sugar
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100 g white wine vinegar
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4 g smoked paprika powder
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Smoked paprika yoghurt
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1200 g unsweetened soy yoghurt
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700 g vegan mayonnaise
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100 g sweet chilli sauce
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5 g smoked paprika powder
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5 g crushed black pepper
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8 g iodised salt
Directions
Portion size: 140 grams
Yield from 20 portion recipe: 2.800 kg
Vegan
Allergens: soy, gluten, wheat, mustard, cellery
Menu labels: Lactose-Free, Dairy-Free, Vegan, Contains soy, Contains garlic, Contains allergens
NOTE: The nutritional information listed under this recipe applies only to the bean loaf. The nutritional information for the smoked paprika yogurt sauce can be found under this recipe.
Carbon footprint per portion (bean loaf 140 g, smoked paprika yogurt 100 g and mashed potatoes 240 g): 0.5 kg CO2-eq.
Carbon dioxide equivalent (CO2-eq.): the combined warming effect of different greenhouse gases on the climate over 100 years.
Instructions
Rinse and drain the beans. Blend all the bean loaf ingredients together in a blender. Form the mixture into a loaf with wet hands and bake at 165 °C for 20 minutes.
Place the soy sauce, water, ketchup, brown sugar, white wine vinegar and smoked paprika powder in a saucepan and bring to a boil. Pour the glaze over the bean loaf and bake for another 10 minutes.
If you wish, you can cut the loaf into portion-sized pieces.
Mix together all the ingredients of the smoked paprika yogurt.
NOTE: This recipe is suitable for cold preparation if you combine the glaze ingredients without heating them.
