Vegan Meatloaf

Place 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.

Clean 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.

Remove 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.