Chickpea Meatless Loaf (2024)

• 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

• 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 8x4 or 9x5 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!

1. Start with one cup of oat flour and add more as needed if mixture is still wet
2. Choose an oil-free option (in a glass bottle if you can!), make your own (a combination of ketchup, brown sugar, vinegar, paprika, chili powder, onion powder & salt), or substitute ketchup in place of barbeque sauce for your glaze
3. You can use a food processor to pulse the chickpeas and other ingredients instead, but make sure not to turn it into a blended, mushy paste - you still want everything to have a bit of texture
4. Don't pack the mixture into the loaf pan. You want it to be spread evenly, but pressing it down will make the loaf too dense when it comes out of the oven
5. You can use a second loaf pan as a cover in place of foil for a zero waste option