Chickpea Veggie Loaf Recipes
BEST VEGAN MEATLOAF RECIPE! (IMPOSSIBLE BURGER)
Juicy meaty won't fall apart meatloaf made with impossible burger that no one will believe is vegan!! THE BEST VEGAN MEATLOAF YOU'LL EVER MAKE!! 10 minutes prep time then baked to perfection! This delicious, easy recipe will blow your mind! You'll fool the heartiest of meat eaters! Nut free, easily gluten free.
Provided by Verna
Categories Mains
Time 55m
Number Of Ingredients 15
Steps:
- Preheat oven to 400° Line a 9x13 casserole dish with parchment paper. Set aside.
- In a small bowl mix together the breadcrumbs and vegan plant milk. Set aside.
- In a large mixing bowl add the rest of ingredients, Now add in the breadcrumb/milk mixture. Mix everything together well.
- Add the meatloaf mix on top of the parchment paper and form into a rectangular loaf shape. Bake uncovered for 35 minutes.
- While loaf is baking mix the ketchup, brown sugar and vinegar together in a bowl. This is the glaze.
- Remove loaf from oven. Spoon glaze evenly over the top and sides of loaf. Return to oven and bake uncovered for an additional 10 minutes. Place on cutting board. Slice and enjoy! Serve with mashed potatoes, peas and a simple green salad! Mushroom gravy is great also! Perfect for Thanksgiving or Christmas dinner too! For more serving suggestions and step by step photos see above post????
Nutrition Facts : ServingSize 1, Calories 228 calories, Sugar 4.9 g, Sodium 419.4 mg, Fat 10.7 g, SaturatedFat 6 g, TransFat 0 g, Carbohydrate 14.3 g, Fiber 2.3 g, Protein 15.7 g, Cholesterol 0 mg
EASY VEGAN CHICKPEA MEATLOAF
This family-friendly vegan meatloaf is made with chickpeas, garlic, and flax seeds. Topped with ketchup, it's even better than the classic version!
Provided by Fioa
Categories Main Dish Recipes Meatloaf Recipes
Time 1h12m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch loaf pan with cooking spray.
- Heat 1 tablespoon oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 3 minutes. Add carrots, celery, and garlic; cook and stir until tender, about 4 minutes.
- Combine remaining 2 tablespoons olive oil, onion mixture, chickpeas, bread crumbs, almond milk, 2 tablespoons ketchup, flaxseed meal, soy sauce, salt, pepper, and sage in the bowl of a food processor. Pulse until just combined; do not overblend. Work in batches if needed. Press mixture into the prepared loaf pan. Brush top with remaining 2 tablespoons ketchup.
- Bake in the preheated oven until golden, about 45 minutes.
Nutrition Facts : Calories 357.2 calories, Carbohydrate 54.1 g, Fat 11.1 g, Fiber 7.7 g, Protein 11 g, SaturatedFat 1.6 g, Sodium 1070.1 mg, Sugar 5.3 g
CHICKPEA-VEGGIE LOAF
I enjoy this scrumptious loaf time and again, including for Christmas dinner. Be sure to serve with Roasted Garlic Gravy (#203656) and a baked acorn squash, along with salad or sweet peas, for a real feast.
Provided by White Rose Child
Categories Savory Pies
Time 1h20m
Yield 1 loaf, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Saute the vegetables in a little water, till the onions are well softened.
- Put the chickpeas in a colander, and rinse for 1 minute under hot water. This will make them much easier to mash. Put them in a large bowl and mash with a fork or potato masher.
- Heat oven to 300°F.
- Combine all other ingredients with the chickpeas, and mix well.
- Transfer mixture to a nonstick or lightly oiled loaf pan and pat in in evenly. Cover the pan with aluminum foil and bake for 1 hour.
- Cool the loaf, in the pan, for a few minutes before serving.
- Leftovers are great warmed up on a toasted sandwich with gravy!
Nutrition Facts : Calories 298.7, Fat 3.4, SaturatedFat 0.6, Sodium 757, Carbohydrate 58.1, Fiber 10.6, Sugar 6.5, Protein 11.7
More about "chickpea veggie loaf recipes"
CHICKPEA VEGGIE LOAF - VEGAN MEATLOAF RECIPE - VEGAN RICHA
From veganricha.com
Estimated Reading Time 5 mins
- Heat a skillet over medium heat. Add oil, onions and garlic and pinch of salt. Cook until translucent. Add celery, peppers, cranberries and cook for 3 minutes, * You can cook the veggies without oil. Cook onions and garlic in a splash of broth or water until translucent, then add other veggies.
- Drain the chickpeas and beans really well. In a food processor, process the chickpeas, beans, cilantro, parsley and half of the cooked veggie mixture. Pulse, process until the mixture is half mashed and half coarsely chunky. You can add a handful of greens in as well at this step. .
- Transfer to a bowl. Mix in the chia seed meal into the bbq sauce + lemon juice in a small bowl and let it sit for a minute. Add spices, tahini, bbq sauce mixture, leftover veggies to the beans bowl. Mix in. Add in the breadcrumbs and mix in. The mixture should be like a veggie burger mixture. If too wet, add more breadcrumbs. If too dry, add a tbsp of aquafaba (chickpea brine). or 1 tsp chia/ flax seed meal mixed in 1 tbsp water. Taste the mixture and adjust salt, spice, seasoning.
- Transfer the mixture to parchment lined loaf pan with parchment sheet hanging out to make it easy to remove the loaf. Even it out(by lightly pressing. too much pressing will make a mashed texture loaf ) If you don't have a pan, use a parchment lined baking sheet and shape into a rectangular log.
CHICKPEA LOAF WITH BALSAMIC GLAZE - BAD TO THE BOWL
From badtothebowl.com
Estimated Reading Time 5 mins
- To make the chickpea loaf, place the chickpeas in a large bowl and mash them with a potato masher, leaving only a few chunks.
- Combine the almonds, flaxseed and oats in a food processor and pulse a few times until the ingredients resemble a flour like consistency.
- Add the almond mixture to the chickpeas. Add the chestnuts, thyme, nutmeg, vinegar, salt and black pepper. Combine.
- Heat olive oil (or water) in large saucepan over medium heat. Add the onion and celery and sauté for 3 minutes until translucent. Add the carrot, mushrooms, broth and garlic and cook for 6 - 8 minutes, until vegetables are soft. Add the vegetables to the chickpeas and combine.
HOLIDAY CHICKPEA VEGGIE LOAF [VEGAN] - WATCH LEARN EAT
From watchlearneat.com
Estimated Reading Time 7 mins
- Spray loaf pan with olive oil cooking spray and set aside. For the oil-free option, line loaf pan with parchment paper.
- Heat olive oil over medium heat in a large skillet. Add chopped carrot, celery and onion and season with 1/4 teaspoon salt. Cook on medium for 5-7 minutes until onion is translucent and vegetables begin to soften. For the oil-free option, add veggies and wine or broth and cook over medium heat until onion is translucent and vegetables begin to soften (this method may take a few extra minutes). Turn off heat and let stand for 1-2 minutes.
MEATLESS CHICKPEA MEATLOAF WITH SMOKED MAPLE GLAZE
From thishealthykitchen.com
Estimated Reading Time 8 mins
- Prepare your chia eggs by combining 2 tablespoons of chia seeds with 6 tablespoons of water in a small bowl and set aside to thicken. Then line a loaf pan with parchment paper and preheat your oven to 400 degrees F convection bake.
- Add the chopped carrots and onion to a skillet and dry sauté for 5-7 minutes, until softened. Add a tablespoon or two of water if needed to prevent sticking.
- Meanwhile, add the chickpeas to a large mixing bowl and mash with a fork, without over mashing. You want most of the chickpeas crushed, but no need to make sure every single one is mashed.
- Then add the sautéed veggies along with the tamari, chia eggs and all the seasoning (but NOT your smoked maple glaze ingredients) to the same bowl and mix well. Make sure to mix thoroughly to distribute the chia eggs and seasoning very well. Then taste and add salt and pepper, if needed.
CLASSIC CHICKPEA MEATLESS LOAF – VEGAN RECIPE HUB
From veganrecipehub.com
Estimated Reading Time 2 mins
- Preheat oven to 375°. Lightly oil a 9 inch loaf pan and arrange a strip of parchment paper width-wise along the center, with just a bit hanging over the sides.
- In a food processor, process the chickpeas, panko breadcrumbs, soy milk, worcestershire sauce, tamari, olive oil, flax seeds, tomato paste, liquid smoke, black pepper and half of the cooked veggie mixture. Pulse, process until the mixture is half mashed and half coarsely chunky. Do not over-blend. Work in batches if needed.
CHESTNUT AND CHICKPEA ROAST – EASY CHEESY VEGETARIAN
From easycheesyvegetarian.com
Estimated Reading Time 5 mins
- Heat the oil in a large frying pan, and add the diced red onion. Cook over a medium heat for a few minutes, then add the minced garlic and grated carrot. Cook for a further 3 - 4 minutes. Finally, add the diced mushrooms and grated courgette, and cook for another 5 - 10 minutes, until all the vegetables are soft and any excess liquid has cooked off. When cooked, set aside to cool for at least 5 minutes.
- Add the cooked chestnuts and drained chickpeas to a food processor, and blitz until coarsely chopped. Transfer the mixture to a large mixing bowl, and season generously. Add the cooled vegetables, oats and grated cheese, and mix to combine. Add the eggs, and mix well.
- Thoroughly spray an 8 inch springform cake tin with oil, then add the chickpea roast mixture, and press it firmly into the corners, smoothing the top.
- Bake at 190°C (170°C fan / Gas Mark 5) for around 1 hour 15 mins, or until the centre is firm and the crust is golden. Remove from the tin, and cut into slices to serve.
CHICKPEA ROAST LOAF RECIPE - NETDOCTOR
From netdoctor.co.uk
Estimated Reading Time 1 min
- Pre-heat the oven to 200C, gas mark 6. Place the vegetables into a large saucepan along with the oil.
- Stir and then place on the lid. Leave them to sweat over low heat until softened, stirring occasionally.
- This will take around 15 minutes. Add the tahini, your choice of tamari or soy sauce, lemon zest and juice and mixed herbs, and stir well to combine.
CHICKPEA VEGAN MEATLOAF - CONNOISSEURUS VEG
From connoisseurusveg.com
Estimated Reading Time 6 mins
- Preheat oven to 375°F. Lightly oil a 9 inch loaf pan and arrange a strip of parchment paper width-wise along the center, with just a bit hanging over the sides.
- Working in batches if needed, place all the 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 overblend. If you're working in batches, transfer each batch to a large mixing bowl when complete and then mix by hand.
THE BEST CHICKPEA VEGAN MEATLOAF - SHANE & SIMPLE
From shaneandsimple.com
- In a nonstick pan, that has been preheated over medium heat, cook your chopped onions, carrots, and celery until the onions are a little soft. Once they are finished cooking remove the pan from the heat and set aside.
- Add the drained and rinsed chickpeas to a large mixing bowl and mashed with a fork or potato masher. Toss in the cooked vegetables and remaining ingredients. Mix everything together unitl it is all well combined.
- Scoop the chickpea vegan meatloaf mixture into nonstick loaf pan, silicone loaf pan, or line a loaf pan with parchment paper. Firmly and evenly, press the mixture into the pan. Cover with aluminum foil and bake for 25 minutes.
HOW TO MAKE VEGETARIAN CHICKPEA MEATLOAF
From cooktopcove.com
Total Time 1 hr
CHICKPEA VEGGIE LOAF RECIPE - COOK.ME RECIPES
From cook.me
Estimated Reading Time 3 mins
10 BEST VEGETARIAN CHICKPEA LOAF RECIPES | YUMMLY
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CHICKPEA VEGGIE LOAF - GRANDMA'S THINGS
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SWEET MUSTARD CHICKPEA VEGGIE LOAF – THE HOME BAKED VEGAN
From homebakedvegan.com
Estimated Reading Time 2 mins
- Rinse the dried split chickpeas, then add them to a medium sauce pan with 4 cups of water. Bring to a simmer, then cover, and cook over low heat for 35 minutes until chickpeas are tender.
- While the chickpeas cook, prepare the vegetables: Heat the olive oil in a medium skillet over medium high heat. Sauté the onion and garlic for 3 minutes. Add the celery and carrots and cook for an additional 3 minutes.
- Add the vegetables, oats, flax, salt, pepper, oregano, Paprika, turmeric, ground mustard, and maple syrup.
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