Vegetarian Chickpea Loaf Serves 48
A vegan chickpea "meatloaf" that has the texture of meat, but is so much heathier and flavorful. This recipe is "sized up" to serve the vegans at summer camp.
Servings: 48
Calories: 97kcal
Ingredients
Chickpea Loaf
- 3 #10 cans chickpeas garbanzo beans; drained and rinsed
- 6 pounds white button mushrooms washed and chopped
- 2 large onions chopped
- 6 stalks stalks celery chopped
- 8 carrots peeled and diced
- 1 tablespoon minced garlic
- 3½ cups panko breadcrumbs make sure they are gluten free
- 1 cup gluten free flour
- 1 cup Vegan gluten free Worcestershire sauce read the label; most Worcestershire sauce has fish in it
- 1 cup tamari soy sauce gluten free
- ½ cup olive oil
- ½ cup ground flax seeds or equivalent egg replacer or 6 eggs, if you don't need vegan
- ½ cup tomato paste
- 1 tablespoon tumeric
- 1 tablespoon smoked paprika
- 1 tablespoon cumin
- 1 tablespoon curry
- 1 tablespoon dry mustard
- 1 tablespoon ground black pepper
- 1 teaspoon garam marsala
- ½ teaspoon cayenne pepper
Topping
- 2 tablespoons cumin
- 2 tablespoons olive oil
- 1 medium onion sliced
- ¼ cup tomato paste
- 2 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 1 tablespoon tamari soy sauce gluten free
- 2 tablespoons water optional, to thin sauce, if necessary
Instructions
Make the Chickpea Loaf
- Heat oven to 375F degrees.
- Spray a standard large restaurant baking pan (25.75x17.75x3.5-Inch) with oil and set it aside.
- Mix all the ingredients for the meatloaf (not the sauce) in a large bowl until blended well.
- Working in small batches, transfer the meatloaf mixture to your food processor and pulse until the chickpeas are broken up but not smushy.
- As you complete each batch, scrape it into the baking pan. Continue until all the chickpea mixture is processed.
- Press the mixture to compress in the baking pan, smoothing the top. It should be about 3-4" deep.
- Bake the chickpea loaf for 30-40 minutes.
Make the Sauce
- In a dry sauté pan, toast the cumin until is becomes very fragrant (5-8 minutes).
- Add 1 tablespoon olive oil to the pan and heat for a few seconds until hot.
- Add the sliced onion and cook about 5-7 minutes until the onion is caramelized. If the mixture becomes too dry, add another tablespoon of olive oil.
- Add the remaining sauce ingredients, stir to thoroughly combine, and cook the sauce down by half (maybe 10 minutes). It will be a deep brown-red color.
- Taste and adjust sauce flavoring so that it is not too vinegary. You may need to add a little more maple syrup. It should be robust but a little sweet tasting.
- When the chickpea loaf has baked 40 minutes, remove it from the oven and spread the sauce evenly on top of it. Bake another 25 minutes. Watch it to make sure the top doesn't burn. If it starts to look crusty around the edges, remove it from the oven.
Let Rest Before Serving
- Remove the chickpea loaf from the oven and let it rest for 10 minutes before serving.
Nutrition
Calories: 97kcal | Carbohydrates: 12g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 442mg | Potassium: 368mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1853IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 2mg