Description
Whether for Christmas, other festivities or for those nights you simply want something really hearty, this moist and healthy chickpea loaf will make a great centerpiece on your table.
Ingredients
Scale
- 1 onion
- 2 gloves garlic
- 1 medium carrot
- 1 leek
- 2 sticks of celery
- 2 cans chickpeas
- 2 tbsp ground flaxseeds
- 1 tsp paprika
- 1 tsp marjoram, dried
- 1 tsp thyme, dried
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tsp vegan worcestershire sauce ((alternatively use ketchup))
- 1/2–1 tsp mustard
- 1/3–2/3 cup quick-cooking oats (30-60g)
Glaze
- 2 tbsp tomato paste
- 2 tsp apple cider vinegar
- 1 tbsp maple syrup
- 2 tsp soy sauce or tamari
Instructions
- Combine the ground flaxseeds with 6 tbsp warm water and put aside.
- Finely dice the onion and mince the garlic. Peel the carrot and dice as well. Slice up the celery and leek and wash thouroughly.
- Sautée onion and garlic in a bit of water or oil for about 1 min. Add carrot, celery, leek and a pinch of salt and cook for 6-8 min until the leek has softened. You might need to add a bit more water to prevent the vegetables from burning.
- Preheat the oven to 340 °F (170 °C).
- Rinse and drain the chickpeas and mash in a big bowl using a potato masher or a fork until only a few whole chickpeas remain.
- Now add the flax mixture, mustard, worcestershire sauce and all spices and mix in. Lastly, add the oats and the cooked vegetables. Using clean hands, knead to combine.
- Add the mixture to a baking or bread dish lined with baking paper. Press to even out.
- Stir together the ingredients for the glaze and brush the loaf.
- Bake for 40-45 min. Take it out of the oven and let it cool for 2-5 min. Take the loaf out of the dish by lifting the baking paper. Slice and serve.
Notes
With 1/3 cup oats the texture of the loaf is quite moist. If you prefer a firmer load, use 2/3 – 3/4 cup oats.
If you are using a wider baking dish, you may have to double the ingredients for the glaze and reduce the baking time a bit.
- Prep Time: 15 minutes
- Cook Time: 60 minutes