Plantbaes X Chloe E Vegan’s Maple Beet Toast

For the Protein Beet Dip

• 2 medium beets, peeled and chopped
• ½ tbsp extra virgin olive oil
• 1 tbsp maple syrup
• sea salt flakes to taste
• black pepper to taste
• ½ cup raw cashews
• 250g extra firm tofu
• 3 tbsp lemon juice
• ¾ tsp ground cumin
• 1 garlic clove, peeled
• soy milk, optional for blending

For the Crispy Smashed Chickpeas

• 1½ cups cooked chickpeas
• 1½ tbsp extra virgin olive oil
• 1½ tbsp maple syrup
• 3 tbsp nutritional yeast
• 1 tsp smoked paprika
• 1 tsp garlic powder

To Serve

• 4 large slices sourdough
• 2 tbsp fresh dill
• 2 tsp black sesame seeds

1. Preheat the oven to 200°C (400°F).
2. Peel and chop the beets. Add to a baking tray lined with baking paper, drizzle with olive oil, maple syrup, and a pinch of salt and pepper. Mix to coat. Bake on the middle rack of the oven for 40 minutes.
3. Soak the cashews in warm water for 20 minutes. Drain and set aside.
4. Add the chickpeas to a bowl, and mash using a fork. Transfer to a large baking tray lined with baking paper. Add the olive oil, maple syrup, nutritional yeast, smoked paprika, garlic powder, and a pinch of salt and pepper. Mix well to coat. Bake on the top rack of the oven, for 30 minutes stirring the chickpeas halfway.
5. Blend the roasted beets, cashews, tofu, lemon juice, ground cumin, and garlic clove, until super smooth. Use the tamper of your blender, and scrape the sides as needed. If needed add a splash of soy milk to loosen the dip and get it to a smoother consistency.
6. Toast the sourdough. Layer with the protein beet dip (optionally use a piping bag to create the same shape as in the video). Top with the chickpea mix, dill, and black sesame seeds.