Chickpea Meatless Loaf

This savory, centerpiece loaf is a fabulous entree for really any time of the year, but perfect for this holiday season. It’s also gluten-free friendly, plant-based, and oil free, but doesn’t sacrifice on flavor one bit.

In the non-seasonal time of year, these types of entrees are quite rare for me; throwing things in a pot to make a large batch recipe is much easier for the day-to-day, and gives me multiple meals for the week. I always seem to forget, though, that this loaf is actually fairly simple to make and so worth the effort.

This recipe is another example of how wonderfully the oven transforms ingredients into a baked, beautiful and cohesive dish. Also, if you can’t tell from the photos, not only does it taste great, but it’s an impressive-looking entree that will sit elegantly at the center of the dinner table and take the place a more traditional, meat-based holiday focal-point like turkey or ham.

This recipe is:

Moist
Flavorful-packed
Has great texture
Absolutely delicious

It stores great, and can be kept as leftovers after a family meal or made as a multi-meal recipe during the rest of the year.

Chickpea Meatless Loaf

Prep Time 20 minutes mins
Cook Time 50 minutes mins
Resting Time 15 minutes mins
Total Time 1 hour hr 25 minutes mins
Course Main Course
Cuisine American
Servings 10 slices
Calories 99.5 kcal

Equipment  :

saute pan
Mixing bowl
loaf pan

Ingredients  :

3 cups chickpeas ~1 cup dry; 2-15oz cans
1 medium yellow onion diced
2 stalks celery chopped
2 medium carrots diced
4 cloves garlic minced
1.5 cups oat flour [note 1] ~2 cups rolled oats; sub flour for non-GF
1 tsp mustard
2 tbsp soy sauce sub tamari for gluten free
1 tbsp apple cider vinegar sub white vinegar or lemon juice
2 tbsp tomato paste or ketchup
3 tbsp favorite barbeque sauce [note 2]
3 tbsp nutritional yeast
1 tsp paprika
2 tsp dried parsley
1 tsp cumin
1/2 tsp dried rosemary
1/2 tsp dried sage
1/2 tsp dried thyme
1/2 tsp cayenne optional, for spice
1/4 tsp black pepper
1/2 tsp salt

Glaze

1/4 cup favorite barbeque sauce
2 tsp tomato paste or ketchup
1/2 tsp paprika

Instructions  :

– Preheat oven to 375F
– Saute onion, carrots, celery and garlic over medium heat for 4-6 minutes, until onions are translucent and have just begun to caramelize, but aren’t sticking to the pan
– Mash chickpeas in a large bowl with a potato masher or fork just to the point where there are almost none to no whole chickpeas left [note 3]
– Add vegetables and all other ingredients to bowl and mix together until well combined
– Transfer mixture into a 8×4 or 9×5 inch loaf pan and spread evenly [note 4]
– Cover (5) and bake for 30 minutes
– In a small bowl, combine ingredients to make the glaze
– Uncover, spread glaze evenly over the top and bake for an additional 20 minutes
– Remove from oven and allow to rest for at least 15 minutes (preferably longer) before slicing; this will allow it to better hold it’s shape
– Sprinkle with dried parsley for garnish before serving if desired

Enjoy!……..