This chickpea meatloaf is cheap and easy to make. A hearty meal that the whole family will enjoy.
Makes 1 loaf (6 slices)
To make the loaf:
- 2 x 400g tin chickpeas, drained (juice from tin reserved)
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 carrots, diced
- 2 garlic cloves, finely chopped
- 150g (2½ cups) panko breadcrumbs
- 3 tbsp vegan Worcester sauce
- 2 tbsp soy sauce or tamari
- 2 tbsp olive oil
- 2 tbsp ground flax seeds
- 2 tbsp tomato paste
- 1 tsp liquid smoke
- 1/4 tsp black pepper
- 2 tsp smoked paprika
For the Maple Glaze:
- 4 tbsp (1/4 cup) tomato paste
- 2 tbsp maple syrup
- 2 tbsp apple cider vinegar
- 1 tbsp soy sauce or tamari
- 1 tsp smoked paprika
- Preheat oven to 190°C (Gas Mark 5, 375°F).
- Lightly oil a 9-inch loaf pan.
- Begin by draining the chickpeas, reserving the juice from the can (this is called aqua faba).
- Working in batches if needed, place all meatloaf ingredients into food processor bowl and pulse until chickpeas are broken up and ingredients are well mixed, stopping to scrape down sides of bowl as needed. Do not over blend.
- If working in batches, transfer each batch to a large mixing bowl when
complete and then mix by hand. If the mixture is a bit dry, then add some aqua faba (approx. 8 tbsp) to make it a little more wet.
- Press mixture into prepared loaf pan and bake 30 minutes.
- While the meatloaf bakes, stir glaze ingredients together in a small bowl.
- Remove loaf from oven after 30 minutes and spoon glaze over the top of loaf. Bake another 20-25 minutes.
- Remove from oven and allow to cool at least 10 minutes before cutting. The longer the loaf sits however, the firmer it gets.
Per serving (208g) Calories: 320, Carbohydrates: 55.3g, Sugars: 14.2g, Fat: 8.3g, Saturates: 0.9g, Protein: 11.2g, Salt: 2.0g
Taken from July 2018 (Issue 40) Vegan Life Magazine