Harvest Chickpea Meatloaf with Wild Rice

myquietkitchen.com

Sharon Johnston

1 ½ cups cooked wild rice

1 small onion, chopped

8 ounces cremini or white button mushrooms, roughly chopped

6 cloves garlic, minced

1 small bunch green kale, stems removed, chopped

2 teaspoons poultry seasoning blend

1 teaspoon dried thyme or 2 Tbsp chopped fresh thyme

½ teaspoon smoked paprika

2 (15 oz) cans chickpeas, rinsed and drained - or 3.25 cups cooked chickpeas.

¾ cup raw walnut halves - or ⅔ cup raw sunflower seeds for nut-free.

2 tablespoons white wine vinegar - or 1.5 Tbsp apple cider vinegar.

3 tablespoons tamari - or soy sauce if not GF.

1 teaspoon fine sea salt

½ to 1 teaspoon black pepper

¼ cup flour such as chickpea or rice flour (for GF) or spelt or whole wheat

subheading: Optional Glaze (select 1 of the following):

1 to 2 tablespoons vegan worcestershire - (not GF)

1 to 2 tablespoons reduced, good quality balsamic vinegar - Tap for recipe.

equal parts tamari and maple syrup

Directions at myquietkitchen.com

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