Vegetarian Chickpea Loaf with Indian Spices Recipe

This Vegetarian Chickpea "Meatloaf" with Indian Spices can easily be vegan.

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Vegetarian Chickpea Loaf with Indian Spices Recipe

A vegan chickpea "meatloaf" that has the texture of meat, but is so much healthier and flavorful.

Prep Time1

Cook Time1

Resting Time10

Total Time2 10

Course: Main Course

Cuisine: American, Gluten Free, Indian, Vegan, Vegetarian

Diet: Diabetic, Gluten Free, Vegan, Vegetarian

Keyword: vegan garbanzo bean loaf, vegan meatloaf, vegetarian chickpea loaf, vegetarian meatloaf

Servings:

Calories: 158kcal

Author: Kathy Owen

Ingredients

Chickpea Loaf

2 15.5 ounce cans chickpeas (garbanzo beans) drained and rinsed
1 pound white button mushrooms chopped
1 medium onion chopped
2 stalks celery chopped
2 carrots diced or chopped
2 cloves garlic minced or about ½ teaspoon jarred minced garlic
1 cup panko breadcrumbs make sure they are gluten free
2 tablespoons gluten free flour
3 tablespoons Vegan gluten free Worcestershire sauce (read the label; most Worcestershire sauce has fish in it)
2 tablespoons tamari soy sauce gluten free
2 tablespoons olive oil
2 tablespoons ground flax seeds or egg replacer or 2 eggs if you don't need vegan
2 tablespoons tomato paste
½ teaspoon tumeric
1 teaspoon smoked paprika
½ teaspoon cumin
½ teaspoon curry
⅛ teaspoon cayenne pepper or more if you like spicy foods
½ teaspoon dry mustard
½ teaspoon garam marsala
¼ teaspoon ground black pepper

Topping

1 teaspoon cumin
1 tablespoon olive oil
½ small onion sliced
¼ cup tomato paste
2 tablespoons maple syrup or more if you like
2 tablespoons apple cider vinegar
1 tablespoon tamari soy sauce gluten free
2 tablespoons water optional, to thin sauce, if necessary

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Instructions

Make the Chickpea Loaf

Heat oven to 375F degrees.
Spray a standard loaf pan with oil and set it aside. (See note below.)
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 loaf pan. Continue until all the chickpea mixture is processed.
Press the mixture to compress in the loaf pan, smoothing the top.
Bake the chickpea loaf for 40 minutes.

Prepare 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 (browned). 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

Remove the chickpea loaf from the oven and let it rest for 10 minutes before serving.

Notes

NOTE: I baked this in a standard meatloaf pan, but it would be better to bake it in a pan that is not so deep. Try it in a cake pan instead. Mine was just a bit too wet.

Nutrition