Smoky Southern-Style Meatless Meatloaf

veganosity.com

LaLa's Kitchen

1 (15 ounce) can of chickpeas - drain and reserve the bean liquid for later - rinse the beans well

2 (15 ounce) cans of black beans - rinsed well

1 cup of rolled oats coarsely ground in a food processor

1 cup of corn meal

3 tablespoons of liquid smoke

½ cup of aquafaba (chickpea liquid)

2 teaspoons of olive oil or 2 tablespoons of vegetable broth if you don’t cook with oil

1 large yellow or white onion - finely diced

1 tablespoon of dried Italian seasoning

2 teaspoons of ground sea salt - or add what you feel comfortable with

1 teaspoon of ground black pepper - or add what you feel comfortable with

2 tablespoons of vegan Worcestershire sauce (I use Annie’s brand)

½ cup of vegetable broth

⅓ cup of ketchup

1 cup of BBQ sauce - You can buy it or make my recipe

subheading: For the BBQ sauce:

1 cup of tomato sauce

3 cloves of garlic

¼ cup of apple cider vinegar

1 tablespoon of dark molasses

¼ cup of brown sugar

1 teaspoon of salt

1 teaspoon of paprika

1 teaspoon onion powder

¼ teaspoon cumin

¼ teaspoon of cayenne pepper (if you don't like spicy food, omit this)

¼ teaspoon of white pepper

1 tablespoon of lime juice

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

1 tablespoon cilantro

1 tablespoon cornstarch plus ¼ cup water - mixed together in a small cup

Directions at veganosity.com

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