Vegan Chickpea Meatloaf

print.grow.me

Carol

1 cups rolled oats (100 g)

½ cup almonds, walnuts or pecans (75 g, see notes for nut-free option)

2 tbsp ground flax (14 g)

2 x 14 oz or 1 x 28 oz can chickpeas, drained and well-rinsed (3 cups, 570 g)

2 tbsp soy sauce or gluten-free tamari (30 mL)

2 tbsp tomato sauce or ketchup (30 g)

1 small to medium-sized white onion, diced (approx. 2 cups, 300 g)

2 ribs celery, finely chopped (approx. ½ cup, 75 g)

2 small or 1 large carrot, diced (approx. 1 cup, 150 g)

1 cup finely chopped white or cremini mushroom, optional (90 g, about 6 small mushrooms)

3 cloves garlic, minced

½ tsp sea salt

½ tsp black pepper

1 tsp paprika or smoked paprika

1 tsp onion powder

1 tsp cumin

½ tsp ground thyme

¼ tsp cayenne pepper, optional

subheading: For the Glaze:

⅓ cup plain tomato sauce or ketchup (75 g)

2 tbsp maple syrup (40 g, if using ketchup reduce to 1 tbsp)

1 tbsp balsamic or apple cider vinegar (15 mL)

Directions at print.grow.me

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