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Vegan Mung Bean Walnut Loaf with Leek-Spinach Pâté
Nutty mung-bean walnut loaf with almond flour and flax, paired with a silky leek, spinach and carrot pâté fragrant with black pepper.
20 min prep / 70 min total
193 kcal
6.1g protein
10 servings
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Ingredients
Ingredients updated to metric measurements
- 130 ggreen mung beans
- 20 gflax seeds
- 30 galmond flour
- salt
- 20 gpsyllium husk
- dried tomatoes
- oregano
- 10 gbaking powder
- 50 gwalnuts
- 250 gwater
- 20 mlolive oil
- olive oil
for pâté
- 150 gleek
for pâté
- 100 gcarrot
for pâté
- salt
for pâté
- black pepper
for pâté
- 70 gspinach
for pâté
- 100 gcottage cheese
for pâté
Instructions
Grind the mung beans into flour and whisk with almond flour, flax, psyllium, salt, oregano and baking powder.
Stir in chopped walnuts, water and olive oil until a thick dough forms.
Rest , scrape into an oiled loaf pan and bake at 180°C for 45-.
For the pâté, sauté leek and carrot in olive oil with salt and pepper until soft.
Blend the vegetables with spinach and cottage cheese into a smooth spread.
Slice the cooled loaf and serve with generous dollops of pâté.
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