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Bean Kiev

2 spoon difficulty rating

30 minutes


Bean Kiev

A tasty recipe that's also quite budget. Click here for a selection of nice gravy and sauce recipes to accompany it. We also like it with baked or roast veg plus greens! 


Vegan garlic butter

  • 7 tablespoons vegan margaine
  • 3 garlic cloves, crushed
  • 1 tablespoon chopped parsley

Bean kievs

  • 1½  tins of red kidney or pinto beans
  • 1¼  cups fresh white bread crumbs
  • 2 tablespoons of butter
  • 1 leek, chopped
  • 1 celery stalk, chopped
  • 1 tablespoon chopped parsley
  • 1tbsp egg replacer (mixed with water)
  • salt and pepper
  • olive oil


1.To make the garlic butter: put the 7 tbsp vegan butter, garlic and parsley in a bowl and blend together with a wooden spoon.

2. Place the garlic butter onto a sheet of baking parchment, roll into a cigar shape, and wrap in the baking parchment. Chill in the refrigerator until required.

3. Using a potato masher, mash the beans in a mixing bowl and stir in 3/4 cup of the breadcrumbs until thoroughly blended.

4. Melt the 2 tbsp vegan butter in a heavy bottomed skillet. Add the leek and celery and sauté over a low heat for 4 minutes.

5. Add the bean mixture to the pan, together with the parsley, season with salt and pepper to taste and mix thoroughly. Remove the pan from the heat and set aside to cool slightly.

6. Divide the kidney bean mixture into four equal portions and shape them into ovals.

7. Slice the garlic butter into four pieces and place a slice in the centre of each bean patty. with your hands, then shape the bean mixture around the garlic butter to encase it completely.

8. Dip each bean patty into the beaten egg replacer to coat and then roll in the remaining breadcrumbs.

9. Heat a little oil in a skillet and fry the patties, for 10 minutes. Serve immediately.

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