This thing, this loaf, is not a cheat day meal – its a vegetarian meat loaf comprised of chickpeas, black eye beans and vegetables. I know I make a lot of loaf style things and its just because they are easy to make. Baking something is so easy to do in between emails and laundry, it basically cooks itself once the oven timer has been set!
I came across this recipe on the Connoisseurus Veg blog and its become popular with my home crew who usually love their meat. I didn’t have all the ingredients that Alissa used so this one is more basic that her recipe, I didn’t have flaxseeds or the liquid smoke either – it was a bit fancy for me. But still successful – particularly with the brothers and my mom who are usually huge meat fans. I also substituted out one of the cans of chickpeas for black eye beans which Edgell have finally started to be sell here in Aus now. I first tried these when I lived in the states and I loved them. They are a good source of protein and fibre and mix in well with the chickpeas in terms of flavour and legumes are usually quite economical as well. The other thing I like about this recipe is that it is super simple; all you have to do is fill your food processor and blitz until everything is a bit crumbly and broken down to a mince consistency.
Food processor – large capacity – or you could use a small one but just blend it in batches.
1 x400g tin of chickpeas drained and rinsed
1 x400g tin of black eye beans drained and rinsed
2 cups Panko breadcrumbs
1 onion, 2 carrots & 2 celery sticks … all diced. I chop my veggies a bit larger so that some of them are still visible in the loaf once its cooked.
Salt & Pepper to season – you could add in extra paprika or other herbs if you like.
2 Tablespoons each of Olive Oil, Worcester sauce, Low Sodium Soy, Tomato Paste
1/4 cup Soy Milk or dairy alternative – increase to 1/2 cup if mixture is too dry after blending.
Maple Glaze Ingredients – in a small bowl, mix together
3 Tablespoons tomato paste
2 Tablespoons maple syrup
1 Tablespoon Worcester sauce
1 teaspoon sweet or smoked paprika
Once the mix is blended, place into a lined loaf tin, top with tomato maple glaze and bake for 40 mins at 180 degrees. This will be quite soft so I would recommend eating it when its cooled for awhile, you could bake it in the morning and let it sit for bit.
I’ve taken to serving it with my other side dishes like some stirfried tofu or asian greens or sometimes have it with a green salad. Its even nice cold. My little brother who I think is actually a genius has taken to shallow frying it for an extra crunchy element, and served with polenta. And I also think it might be good with a serve of sweet potato fries *drools*!
Overall, its versatile. Give it a go and let me know your thoughts on it.. on a meatfree monday perhaps?