Chickpea Meatless Loaf

Chickpea Meatless Loaf is a hearty and flavorful plant-based alternative to traditional meatloaf. Packed with protein-rich chickpeas and wholesome vegetables, this loaf is delicious, satisfying, and perfect for vegans and vegetarians alike.

Why Make Chickpea Meatless Loaf

Whether you’re trying to incorporate more plant-based meals into your diet or looking for a tasty meat-free alternative, this Chickpea Meatless Loaf is sure to please. It’s nutritious, easy to make, and can be customized with your favorite seasonings and toppings.

How to Make Chickpea Meatless Loaf

Preheat Oven and Prepare Loaf Pan:

1. Preheat your oven to 375°F (190°C). Grease a loaf pan or line it with parchment paper for easy removal.

Process Chickpeas:

1. In a food processor, pulse the chickpeas until they are coarsely ground, not completely smooth. Transfer to a large mixing bowl.

Sauté Vegetables:

1. In a skillet over medium heat, sauté the onion, celery, carrots, and garlic with a bit of oil or water until they are softened, about 5-7 minutes.

Combine Ingredients:

1. To the bowl with the chickpeas, add the sautéed vegetables and all other loaf ingredients. Mix until well combined. If the mixture seems too dry, add a little water; if too wet, add a bit more oat flour.

Form Loaf:

1. Press the mixture firmly into the prepared loaf pan, smoothing the top with a spatula.

Prepare Glaze:

1. In a small bowl, mix together the barbecue sauce, tomato paste (or ketchup), and paprika for the glaze.

Bake:

1. Spread the glaze evenly over the top of the loaf. Bake in the preheated oven for about 45-50 minutes, or until the loaf is firm and the top is slightly crispy.

Cool and Serve:

1. Allow the loaf to cool in the pan for about 10 minutes before slicing. This helps it to firm up and makes slicing easier.

Serving Suggestions

Serve slices of Chickpea Meatless Loaf with your favorite sides, such as mashed potatoes, steamed vegetables, or a crisp salad. It’s also delicious topped with gravy or additional barbecue sauce.

Storage Information

Any leftover Chickpea Meatless Loaf can be stored in an airtight container in the refrigerator for up to 4 days. It can also be frozen for longer storage. Simply slice the loaf, wrap individual slices in plastic wrap, and store them in a freezer-safe bag or container for up to 3 months.

Some Techniques or Tips

• For extra flavor, add your favorite herbs and spices to the loaf mixture. Italian seasoning, smoked paprika, or chili powder are great options.
• Customize the glaze to your taste by adding a splash of hot sauce, Worcestershire sauce, or balsamic vinegar.
• Don’t skip the step of allowing the loaf to cool before slicing. This helps it to hold together better and makes for neater slices.

FAQs about Chickpea Meatless Loaf

1. Can I use canned chickpeas instead of dried ones? Yes, you can use either canned chickpeas or cooked dried chickpeas for this recipe. Just be sure to drain and rinse the canned chickpeas before using.
2. Can I make this loaf gluten-free? Yes, simply use a gluten-free flour, such as oat flour or almond flour, in place of the oat flour. Also, be sure to use tamari instead of soy sauce for a gluten-free option.
3. Can I make this loaf ahead of time? Yes, you can prepare the loaf up to a day in advance. Simply cover it tightly and refrigerate until ready to bake. Then, proceed with baking as directed.

RECIPE

Ingredients:

For the Loaf:

• 3 cups chickpeas (approx. 1 cup dry or 2-15oz cans), drained and rinsed
• 1 medium yellow onion, diced
• 2 stalks celery, chopped
• 2 medium carrots, diced
• 4 cloves garlic, minced
• 1.5 cups oat flour (approx. 2 cups rolled oats blended into flour); substitute with any flour to ensure it’s non-GF if needed
• 1 teaspoon mustard
• 2 tablespoons soy sauce; substitute tamari for a gluten-free option
• 1 tablespoon apple cider vinegar; can substitute with white vinegar or lemon juice
• 2 tablespoons tomato paste or ketchup
• 3 tablespoons favorite barbecue sauce
• 3 tablespoons nutritional yeast
• 1 teaspoon paprika
• 2 teaspoons dried parsley
• 1 teaspoon cumin
• 1/2 teaspoon each dried rosemary, dried sage, and dried thyme
• 1/2 teaspoon cayenne (optional, for added spice)
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt

For the Glaze:

• 1/4 cup favorite barbecue sauce
• 2 teaspoons tomato paste or ketchup
• 1/2 teaspoon paprika

Instructions:

Preheat Oven and Prepare Loaf Pan:

1. Preheat your oven to 375°F (190°C). Grease a loaf pan or line it with parchment paper for easy removal.

Process Chickpeas:

2. In a food processor, pulse the chickpeas until they are coarsely ground, not completely smooth. Transfer to a large mixing bowl.

Sauté Vegetables:

3. In a skillet over medium heat, sauté the onion, celery, carrots, and garlic with a bit of oil or water until they are softened, about 5-7 minutes.

Combine Ingredients:

4. To the bowl with the chickpeas, add the sautéed vegetables and all other loaf ingredients. Mix until well combined. If the mixture seems too dry, add a little water; if too wet, add a bit more oat flour.

Form Loaf:

5. Press the mixture firmly into the prepared loaf pan, smoothing the top with a spatula.

Prepare Glaze:

6. In a small bowl, mix together the barbecue sauce, tomato paste (or ketchup), and paprika for the glaze.

Bake:

7. Spread the glaze evenly over the top of the loaf. Bake in the preheated oven for about 45-50 minutes, or until the loaf is firm and the top is slightly crispy.

Cool and Serve:

8. Allow the loaf to cool in the pan for about 10 minutes before slicing. This helps it to firm up and makes slicing easier.