I absolutely love variations of salads and as the weather is getting warmer, I've wanted to eat something light but also with a bit of substance so I made these quick and easy Kidney bean and mushroom bakes.
They are crispy on the outside and soft in the center almost like falafels but not quite.
These bakes are delicious in a salad, pitta bread or even wraps. Enjoy however you like.
2 slices of wholemeal bread
1 can of kidney beans (drained and washed)
5 medium mushrooms sliced/chopped
1 Tbs of Nutritional yeast
1 tsp whole cumin seeds
1 tsp smoked paprika
4-5 splashes of liquid aminos for saltiness
1 tsp black pepper
1 tsp curry powder
1 tsp garlic powder
1/2 a small onion
squirt of sriracha
dash of Italian herbs
Pre heat your oven to 180/350
Tear the slices of wholemeal bread and add it to a food processor.
Pulse it a few times to make course breadcrumbs .
Now add all of the other ingredients to the food processor.
Pulse it a few times until it all comes together but be careful not to puree it.
Empty the contents out into a bowl.
Now line a oven proof tray with parchment paper and roll the mixture into balls and place them onto the tray.
Now bake in the oven for 15 minutes, then turn them gently and bake for a further 10 minutes. They should look like this.
Now they are ready to eat :) I served mine with a mixed salad and a maple tahini dressing.
Tahini dressing :
2 tsp tahini
juice of half a lemon
1 Tbs pure maple syrup
2 splashes of soya sauce
1/2 tsp of garlic powder
pinch of Himalayan salt
Pinch of pepper.
stir all the ingredients thoroughly and adjust the thickness by adding a tiny bit of water at a time.