Beetloaf:

170gm Bulgar Wheat

350ml Boiling water
1 Large Beetroot (200gm), peeled
1 Large Portobello mushroom, stemmed
1 400gm tin of Pinto beans, drained and rinsed
85gm Pecans
2 Tbsp ground Flaxseed
1 Tbsp Dijon mustard
1 Tbsp Soy Sauce
1 tsp ground coriander
½ tsp Chinese five-spice powder
1 ½ tsp Sea Salt
¾ tsp freshly ground Black Pepper
2 Tbsp extra-virgin olive oil

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Glaze:
80gm Ketchup
80gm Hoisin sauce
1 Tbsp Honey
½ tsp smoked paprika
⅛ - ¼ tsp cayenne pepper (depending on how spicy you want the glaze)
¼ tsp Sea salt

 

Preheat the oven to 180°C.

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Spread the bulgar on a rimmed baking sheet, add the boiling water, cover the baking sheet with aluminum foil (you may need 2 sheets), crimping it tightly around the edges to seal. Cook the bulgur for 10 minutes, remove the pan from the oven, and set it aside, covered, for 10 minutes. Remove the foil and fluff the bulgur with a fork.

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Meanwhile, put the flaxseed into your spice grinder and grind until it’s a fine meal. 

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Grate the beetroot (preferably with a food processor if you have one) with the bigger holes on a box grater or the attachment for your processor. Then grate the mushroom.  I find this easier to do by hand, into the food processor bowl. Swap the grater attachment for the S-blade and add the beans, pecans, flax meal, mustard, soy sauce, coriander, five-spice powder, salt, and pepper. Add the bulgur (wipe the sheet pan clean; you’ll use it in again) and pulse to combine so the mixture is finely ground yet still rough—you don’t want a smooth paste.

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Line the baking sheet with a piece of aluminum foil and lightly coat the foil with olive oil. Transfer the beetroot mixture to the sheet pan and form the mixture into a log, 20cm long, 10cm wide, and approximately 5cm thick. Bake the beetloaf until it’s somewhat firm and browned, about 25 minutes.

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Whilst this is in the oven, make the glaze.  Stir together the ketchup, hoisin, honey, paprika, cayenne, and salt in a small bowl. Once the loaf has cooked for 25 minutes, use a pastry brush or silicone brush to coat the surface of the loaf with half the glaze. Return the loaf to the oven and cook for 15 minutes more. Brush the remaining glaze over the loaf and turn the grill to high. Grill the loaf until the glaze begins to caramelize and brown, 3 to 4 minutes. Remove from the oven and cool for 10 minutes. Use the foil to help transfer the loaf to a cutting board. Slice the loaf into 2cm slices and serve with boiled green beans.