2 tbsp Dijon mustard (coarse)
250 g beetroot
50 g cashew nuts
0.5 tsp cayenne pepper
1 tbsp coconut oil
4 level tbsp crème fraîche (vegan)
2 tsp cumin
1 clove garlic
2 tbsp maple syrup
1 tbsp mustard (medium-hot)
50 g oats (crunchy)
2 tbsp olive oil
1 piece onion (red)
2 pinch pepper (ground)
1 tsp rosemary (dried)
1 pinch salt
1 pinch sea salt
1 tbsp soy sauce
1 tbsp soy sauce (sweet)
1 tsp thyme (dried)
255 g tinned kidney beans (drained weight)
1 tbsp tomato purée
Peel and coarsely grate the beetroot.
Peel and finely dice the onion and garlic, then sauté them in coconut oil for 2 minutes in a frying pan over medium heat.
Add the beetroot, spices, herbs and tomato purée and cook for another 3 minutes until the beetroot is just slightly al dente.
Stir in the soy sauces and mustard.
Ingredients
250 g beetroot, 1 piece onion (red), 1 clove garlic, 1 tbsp coconut oil, 2 tsp cumin, 1 tsp rosemary (dried), 1 tsp thyme (dried), 0.5 tsp cayenne pepper, 1 tbsp tomato purée, 1 tbsp soy sauce, 1 tbsp soy sauce (sweet), 1 tbsp mustard (medium-hot)
Blitz the oats and cashew nuts into flour in a food processor.
Strain the kidney beans in a colander.
Add everything to the beetroot mixture, knead into a coarse mixture and season with salt and pepper.
Ingredients
50 g oats (crunchy), 50 g cashew nuts, 255 g tinned kidney beans (drained weight), 1 pinch salt, 1 pinch pepper (ground)
Season the mixture again, divide it into four equal portions and shape each portion into a patty.
Heat the oil in a large frying pan and swirl it around. Fry the patties over a medium heat for approx. 7 minutes until golden brown.
Ingredients
2 tbsp olive oil
Mix together all the ingredients into a creamy dip and season with salt and pepper.
Ingredients
2 tbsp Dijon mustard (coarse), 4 level tbsp crème fraîche (vegan), 2 tbsp maple syrup, 1 pinch sea salt, 1 pinch pepper (ground)
Serve the vegan beetroot patties with Dijon mustard dip.
408.25
13.73 g
23.57 g
35.18 g
