Vegan beetroot cake

This an easy and delicious recipe plus its filled with veggies and oats, make it with gluten free oats for a gluten free option , I’m pretty sure this take will impress your friends and family the color its beautiful and it looks so decadent with all those seeds on top.

Ingredients

• 1 medium onion finely chopped
• 3 garlic cloves finely chopped
• 1 cup shredded beetroot
• 1 cup sliced mushrooms
• 1 cup cooked black beans
• 1 cup rolled oats
• 1 ½ teaspoons sea salt
• 1 teaspoon black pepper
• 1 tablespoon olive oil
• Sesame, pepita and sunflower seeds for decoration
• Extra olive oil for sautéing 

Directions

1. In a wok heat some oil and sauté the onion and garlic for about 3 minutes medium heat
2. First add the beetroot, second the mushrooms, then the beans and at the end the oats
3. Mix well and add the salt and pepper, let on the fire for about 3 minutes avoiding it to get stick on the pan.
4. Remove from the heat and let it cold. Preheat the oven to 482 F
5. Place the mixture into a high speed blender of food processor and pulse, until everything combines but not puree
6. Place parchment paper in the base of a nonstick pan and carefully pour over the mix.
7. Place in the oven and bake for 20 minutes
8. Take out let it cold a little and stick a sharp knife all around the edges of the pan so the cake comes out easily.
9. Top with the seeds and let cold completely. 

Enjoy!

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