Smoky Southern-Style Meatless Meatloaf

veganosity.com

Dianne Smith-Harper

15 ounce chickpeas drain and reserve the bean liquid (aquafaba) for later - rinse the beans well

30 ounce black beans Drained and rinsed

1 cup rolled oats coarsely ground in a food processor

1 cup corn meal

3 tablespoon liquid smoke

½ cup aquafaba chickpea liquid from the can

2 teaspoon olive oil or 2 tablespoon (30 ml) vegetable broth if you don’t cook with oil

1 medium yellow or white onion finely diced

1 tablespoon dried Italian seasoning

2 teaspoon ground sea salt or to taste

1 teaspoon ground black pepper or to taste

2 tablespoon vegan Worcestershire sauce We use Annie’s brand

½ cup low-sodium vegetable broth

⅓ cup ketchup

1 cup BBQ sauce

subheading: For the BBQ sauce:

1 cup tomato sauce

3 cloves garlic

¼ cup apple cider vinegar

1 tablespoon dark molasses

¼ cup brown sugar

1 teaspoon salt

1 teaspoon paprika

1 teaspoon onion powder

¼ teaspoon cumin

¼ teaspoon cayenne pepper if you don't like spicy food omit this

¼ teaspoon white pepper

1 tablespoon lime juice

note: 1 pepper in adobo sauce - remove the seeds the pepper is optional, this will make the sauce extra spicy, if you use it make sure to remove the seeds Note: Don't add this if you don't like really spicy food.

1 teaspoon olive oil extra virgin

1 tablespoon cilantro minced

1 tablespoon cornstarch plus ¼ cup (60 ml) water - mixed together in a small cup until dissolved

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