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Ingredients
- 250 g Mushrooms
- 250 ml Water
- 240 g Canned Kidney Beans
- 14 tbsp Tomato Paste Tube
- 5 tbsp Soy Sauce
- 100 g Chickpea Flour
- 1 red onion
- 6 tsp Sweet Paprika Powder
- 2 garlic cloves
- 1 package Tofu
- 3 tbsp Rapeseed Oil
- 50 g Sunflower Seeds
- 20 g Fresh Flat-leaf Parsley
Preparation
- 1Place sunflower seeds in a pan and fry for 1–2 minutes. Add tomato paste and stir. Deglaze with soy sauce and add the mushrooms. Stir and fry over medium heat, stirring constantly, for about 5 minutes.
- 2Clean and dice the mushrooms. Peel and finely chop the garlic cloves and onion. Crumble the tofu with your hands. Wash, shake dry, and finely chop the parsley.
- 3Remove the pan from the hot plate, transfer the mixture to a heatproof mixing bowl, and set aside. Place kidney beans with water in a tall container and finely puree with an immersion blender. Add the bean cream, chickpea flour, smoked paprika powder, and parsley to the mixing bowl as well, and mix everything well.
- 4Line a loaf pan with baking paper and spread the mixture inside. Press down lightly and smooth the surface. Cover with aluminum foil and bake at 200°C convection for 35 minutes. Remove the aluminum foil and bake for another 15–25 minutes. In the meantime, prepare mashed potatoes as desired, and for the sauce, stir all ingredients in a pot and simmer for about 2 minutes, stirring constantly. Arrange everything together and garnish with parsley.
