Chickpea and Mushroom Vegetable “Meatloaf” Recipe
3 cups cooked chickpeas
1 small onion small diced
2 small carrots small diced
1 celery stalk small diced
8 oz of white mushrooms finely chopped
3 garlic cloves minced
1 - 1.5 cups of chickpea flour
2 tbsp ground flax seed (Also can substitute 1 egg)
3 tbsp nutritional yeast
2 tbsp vegan Worcestershire sauce
¼ cup ketchup
½ cup of olive oil
Salt and pepper to taste
Ketchup Glaze
⅓ cup ketchup
2 tsp vegan Worcestershire sauce
Preheat the oven to 375 degrees and lightly grease a 9 inch loaf pan.
Saute the onion, carrots, celery, and garlic in the olive oil on medium heat for 5 minutes or until the vegetables are translucent. Season with salt to help the vegetables sweat.
Once the veggies are sweated, add in your mushrooms and a little bit more salt to pull the moisture out of the mushrooms. Cook the mixture on medium-low heat for another 5 minutes or until the mushroom is cooked thoroughly. Once done, set aside the mixture in a mixing bowl to cool.
In a food processor, gently pulse the chickpeas until they are finely minced, not pureed. Add the chickpeas to the cooked vegetable mixture.
Add your nutritional yeast, Worcestershire sauce, ketchup, and flax seeds at this point and mix everything thoroughly.
Slowly start mixing in your chickpea flour until the mixture holds together and no moisture is seeping out. If it’s still really moist after adding in 1.5 cups of flour you may add 1 tbsp at a time until the mixture binds itself.
Pour the loaf mixture into the prepared loaf pan and evenly spread the mixture. Cover the loaf pan with parchment paper followed by aluminum foil. Bake the loaf for 30 minutes.
While the loaf is baking, in a separate bowl mix together your ketchup and Worcestershire sauce to make the ketchup glaze.
After the 30 minutes is up, take out your loaf and remove the parchment paper and foil. Gently spoon the ketchup glaze directly on top of the loaf and place it back in the oven uncovered. Bake for another 20-25 minutes or until the ketchup glaze is nicely caramelized.
Allow for the loaf to rest for at least 15 minutes before slicing to help retain its shape. Serve immediately.