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Vegan loaf cutlet

Vegan loaf cutlet

Ingredients for 6 servings:

For the loaf:

  • 100 g black beans (measured dry)
  • 1 tablespoon coconut oil (8 g)
  • 1 head onion
  • 4 garlic cloves
  • 100 g dried cranberries (can be omitted or replaced)
  • 370 g raw pumpkin
  • 150 g Bake-Free Smokey Hungarian patty mixture with millet
  • 150 g tomato sauce with basil
  • 20 g sugar-free Dijon mustard (spicy)
  • 20 g of sugar and sweetener-free plum jam
  • 4 sugar-free pickles (150 g)
  • Himalayan salt, rainbow peppercorns to taste

On top of the loaf:

  • 50 g tomato sauce with basil
  • 30 g sugar- and sweetener-free plum jam

For the garnish:

  • 1 small purple cabbage (480 g)
  • 100 g of walnuts
  • 20 g coconut flower sugar
  • Himalayan salt, rainbow peppercorns, garlic powder, lemon juice to taste


For the loaf, cook the black beans soaked in water the night before (or take them out of the freezer). When the beans are fully cooked, blend them together with the pumpkin in a food processor. Cut the pickles into small pieces. Fry the onions in coconut oil, add the plum jam with the mustard and a little water and cook it into a thicker sauce like consistency. When it has cooled, mix it with all the ingredients and smooth it into a mold (31x12 cm) lined with silicone baking paper. Spread the plum jam mixed with tomato sauce on top and bake in a preheated oven at 200 degrees celsius for 45–50 minutes in a conventional top and bottom setting. Slice the loaf into 18 equal slices. For the garnish, caramelize the sugar (an optional step) and fry it with the chopped cabbage. Drizzle with lemon juice and season to taste. Sprinkle with chopped walnuts when serving.

Vegan loaf cutlet

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