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Vegan Beet Loaf

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  • Author: Chantal | Fresh is Real
  • Prep Time: 30 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 20 mins
  • Yield: 8 1x
  • Category: Lunch, Dinner, Snacks
  • Cuisine: Vegan, Allergen-Friendly, Plant-Based


We all love simple, healthy recipes. For this one, you can use your high-speed blender (or your food processor) to mix the ingredients for this satisfying Vegan Beet Loaf. We all have friends with special diets, and this recipe is perfect for your meatless friends, gluten-free family members, or even little Joe with a peanut/nut allergy. The Beet Loaf is comforting and delicious when served with a tasty sauce or gravy. If beets aren’t your thing, sub the portion of vegetables with rutabaga, butternut squash and carrots. The leftover possibilities are endless. Crumble some atop a green salad, add some to a wrap or sandwich, and equally good served cold as a snack.


  • 1/2 cup raw organic sunflower seeds, soaked and strained*
  • 1/2 cup raw organic pumpkin seeds, soaked and strained*
  • 1/2 cup raw organic sunflower seeds, ground into flour**
  • 1/2 cup organic hemp seeds, ground into flour**
  • 23 beets, peeled and cut into quarters (2 cups cooked)
  • 12 carrots, peeled and cut into smaller pieces (1 cup cooked)
  • 23 garlic cloves, peeled and crushed (optional)
  • 1 tablespoon psyllium husk***
  • 1 teaspoon fresh thyme, large stems removed
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon dried fine herbs (optional)
  • 1/2 teaspoon sea or Himalayan salt


  1. Soak half a cup of each the sunflower and pumpkin seeds for 4 hours on the countertop, or overnight in the refrigerator in some water*.
  2. Preheat oven to 375 degrees F.
  3. In a medium saucepot, bring the prepared beets and carrot to a boil, reduce heat to low. Cook until tender, about 20 minutes.
  4. Strain soaked seeds and transfer them to a high-speed blender****.
  5. Add cooked beets, carrots, and remaining ingredients except for the seed flour. Blend until almost smooth. Leaving some whole pieces of seeds and veggies is ok.
  6. Add and gently incorporate the ground sunflower and hemp seed flour to the blended mix.
  7. Transfer mix to a parchment-lined loaf pan. You can add a little coconut oil or olive oil if you want.
  8. Cook loaf for about 50 minutes*****. Bake until edges look crispy and golden.
  9. Let sit for 10 minutes, loosen edges with a knife, pull out loaf(s) with parchment and serve right away, or even better enjoyed the next day.
  10. Store in the refrigerator for up to 5 days.
  11. Ps. Warm up a slice in a hot pan with a little bit of oil. Toast until crispy!


* Soaking your seeds for at least 4 hours helps with digestion. In a hurry? You can soak your seeds in boiled hot water until ready to use. Make sure you strained them well, so they are not too wet.
** Use a dry container Vitamix or coffee grinder to transform seeds into flour.
*** You could probably use ground flax or ground chia seeds as a substitute. Or leave it out. Psyllium helps to bind the ingredients together.
**** You can use a food processor although I haven’t tested that method.
***** Baking times could vary depending on the size of your pan. You can use one regular sized 8.5 x 4.5-in loaf pan, or two smaller 2 x 4-in pans. For smaller loafs decrease baking time to about 40 minutes. For regular sized loaf pans, you might have to increase the baking time to an extra 5 to 10 minutes.