Beetroot and Mushroom Stuffed Loaf
- 66 min
- ≈ €2.99
- 2 servings
- Easy
beetroot, button mushrooms, and baby spinach: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
- mustard
- soy
Equipment
- stove
- oven
Prepare
Peel and halve the beetroot lengthways
Peel and halve the beetroot lengthways, then boil in tap water for 20–25 minutes; A knife should enter but still meet resistance Drain and pat dry.
Cook
Finely chop the mushrooms and onion
Finely chop the mushrooms and onion; Heat rapeseed oil and cook both vigorously for 10 minutes Add the garlic and soy sauce and keep stirring until the pan is dry.
Fold the spinach into the hot mushrooms until wilted
Fold the spinach into the hot mushrooms until wilted; Crumble in the bread and stir, then cool completely The mixture must hold its shape and not be wet.
Wrap the loaf
Roll the pizza dough into a rectangle and spread with mustard. Put half the mushroom mixture down the centre.
Arrange the beetroot halves tightly on top
Arrange the beetroot halves tightly on top, cover with the rest and close the dough firmly around the filling.
Preheat the oven to 200°C
Preheat the oven to 200°C; Place the loaf seam-side down on a tray, score the top and brush with soy milk Bake for 32–34 minutes until the dough is deep golden all over.
Finish
Rest the loaf on the tray for 10 minutes
Rest the loaf on the tray for 10 minutes. Use a serrated knife to cut thick slices and arrange them on a plate for each serving.
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