Chickpea Veggie Loaf with spices and a spicy bbq glaze. Chickpea Cannellini bean Vegan Meatloaf for Thanksgiving and the holidays. Easy and delicious.
Ingredients
For the Loaf:
- 1 tsp oil
- 1/2 (0.5 ) red onion chopped 3/4 cup
- 4 cloves of garlic finely chopped
- 1/2 cup (50.5 g) finely chopped celery or use other veggies
- 1/4 cup (37.25 g) chopped red bell pepper or carrots or both
- 2 tbsp dried cranberries optional
- 15 oz (425.24 g) can chickpeas or 1.5 cups cooked
- 15 oz (425.24 g) can cannellini beans or other white beans or use more chickpeas or cooked lentils
- 2 tbsp chopped fresh cilantro
- 2 tbsp chopped fresh parsley
- 1 tsp ground cumin
- 2 to 4 tbsp my soy free barbecue sauce
- 1.5 tsp lemon juice
- 1 tbsp chia seed meal or 1.5 Tbsp flax seed meal
- 1 Tbsp Tahini optional
- 1/4 to 1/2 tsp black pepper
- 1/4 to 1/2 tsp cayenne or chipotle pepper powder
- 1 tsp dried thyme or rosemary or 2 tsp fresh
- 1/2 tsp (0.5 tsp) dried sage
- 1/2 to 3/4 tsp salt or to taste
- 1/2 cup (54 g) or more breadcrumbs or a mix of half oats and half breadcrumbs (for gf use coarsely ground oats or gluten-free breadccrumbs)
Glaze
- 3 tbsp bbq sauce
- 1 tsp hot sauce
- 1 tbsp maple syrup
- 2 tsp ketchup
- a generous dash of freshly ground black pepper
- 1/4 tsp (0.25 tsp) smoked paprika
Instructions :
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