This is by far the best meatloaf I've ever made and I ate ground beef meatloaf, ground turkey meatlof and other animal protein meatloaf combos for many years before I became a vegetarian. Try it! It's delicious and saves you hundreds of calories and fat with way more flavor!
Chickpea Vegan “Meatloaf”
INGREDIENTS:
2 Cans chickpeas, drained
1 medium onion, diced
2 stalks celery chopped
2 medium carrots, chopped
4 cloves garlic minced
1 ½ c rolled oats
1 tsp dijon mustard
2 Tbs soy sauce
1 Tbs apple cider vinegar
2 Tbs tomato paste
3 Tbs barbeque sauce (primal kitchen is good)
3 Tbs nutritional yeast
1 tsp paprika
2 tsp dried parsley
1 tsp cumin
1 tsp dried rosemary, sage and thyme
½ tsp cayanne
Salt and pepper to taste
GLAZE:
¼ cup favorite barbeque sauce (primal kitchen)
2 tsp tomato paste
½ paprika
DIRECTIONS:
Saute onion, carrots, celery and garlic over medium heat for 4-6 minutes until onions are translucent begin to carmelize, adding about 2 Tbs of organic pacific veg stock as you go. Add all the spices and continue to cook a few more minutes.
Add oats and drained chick peas to a high speed blender and blend up until you get a chunky consistency and most of chick peas are blended but still having a few chunks.
Add cooled veggies and chickpea/oat mixture to a large bowl. Add in all The rest of the ingredients and mix together well. This will be pretty thick.
Line a 9x5 glass dish or loaf pan with parchment paper. It makes a lot so you can even use a 9x13 if you like it a little thinner. Pat it down and bake at 375 for about 30 min.
Combine ingredients for glaze and spread on top and bake another 15-20 minutes until edges are crispy and delicious. Serve hot with a side of veggies or a salad! YUM! Best meatloaf ever!