Beanie Veggie Loaf

By devogirl

The chickpeas and walnuts help the texture of this dish approximate real meatloaf. Try experimenting with other types of beans to find your perfect combination. This dish is rich in flavors and full of veggies and fiber.

Yields: 6 servings
Prep Time: 15 minutes
Cook Time: 35 minutes

Ingredients

• 1/2 cup low-sodium ketchup (no high-fructose corn syrup)
• 2 tablespoons molasses
• 1 tablespoon Dijon mustard
• 1 teaspoon chili powder
• 3/4 cup water, divided
• 3 tablespoons flax meal
• 1 onion, diced
• 3 celery stalks, finely diced
• 3 garlic cloves, minced
• 1 green or red bell pepper, seeded and diced
• 1/4 cup vegetable stock, for sautéing, plus more as needed
• 1 1/2 cups canned chickpeas, rinsed and drained
• 1 cup dry oats
• 1 cup whole wheat bread crumbs
• 1 cup shredded carrot
• 3/4 cup finely chopped walnuts
• 2 tablespoons chili powder
• 1 teaspoon dried oregano
• 2 tablespoons vegan Worcestershire sauce
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper

Preparation

Step 1

1. Preheat oven to 375 F. Line a loaf pan with parchment paper and set aside.
2. In a small bowl, whisk together the ketchup, molasses, Dijon, chili powder, and 1/4 cup of the water. This will be your glaze for the top of the bean loaf. Set aside.
3. In another small bowl, combine the flax meal and remaining 1/2 cup water and let stand while you are preparing the remaining ingredients.
4. Over medium-high heat, saute the onion, celery, garlic, and bell pepper in the vegetable stock until tender.
5. In a large bowl, smash the chickpeas. Add the sautéed vegetables, the flax mixture, and the remaining ingredients. Mix thoroughly. If you do not have the consistency of "meatloaf," add more vegetable stock slowly until the mixture is moist and holds together well.
6. Spoon the bean mixture into the prepared loaf pan and even out the mixture with your hands or a spatula.
7. Pour the glaze over the top of the loaf.
8. Bake for 30-35 minutes, or until the glaze is caramelized and the loaf is solid.
9. Let the loaf stand for 20 minutes before slicing.