Broad Bean Recipes

Broad bean protein is a Finnish plant protein made from broad beans that can replace minced meat almost one for one. It is already cooked, so the point is to build flavour rather than to cook it: fry it in oil in a hot pan for 4–5 minutes until it starts to brown, and only season it after that.

The most popular broad bean protein recipes are nachos and sheet-pan nachos, Tex-Mex fillings for tortillas, oven bakes and tomato-based stews. It absorbs flavour well but is mild on its own, so be generous with smoked paprika, cumin, garlic and tomato. For umami, add soy sauce, miso or tomato purée, which is worth frying briefly with it.

One 250 g pack is enough for two generous servings, or four when combined with beans, rice or pasta. Sheet-pan nachos bake at 200 degrees for about 10–15 minutes, just long enough for the cheese to melt – baking any longer dries out the chips. An oven bake needs 25–30 minutes at the same temperature.

Unopened, broad bean protein keeps in the fridge until the date on the pack, and for 1–2 days once opened; it also freezes well. Ruokaboksi's vegetarian menu features broad bean dishes every week, so you can try cooking with plant protein without any extra planning.