Chickpea and Lentil Neatoaf. I chose to use both lentils and chickpeas in this vegan meatloaf but you could certainly use either one or the other. I like the creaminess that the chickpeas bring to it and heartiness that the lentils add. It also makes for a nice flavor combination that works well with all the other ingredients for this vegan meatloaf.
It would go really well with roasted vegetables and my roasted brussels sprouts with cranberries and pecans. Unlike other lentil or chickpea meatloaves, it does not have that dense bean texture that is typical of many similar recipes. Instead, a lot of veggies and mushrooms are added to the meatloaf to give it a light and airy texture, which tastes great. You can have Chickpea and Lentil Neatoaf using 15 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Chickpea and Lentil Neatoaf
- You need 1 can of chickpeas.
- Prepare 1 cup of already prepared brown lentils.
- It's 1.5 cups of quick cooking Oats.
- It's 1 cup of Mushrooms diced small.
- You need 1 cup of Carrot diced small.
- It's 1 of small Onion diced small.
- You need 1 can of diced Tomatoes.
- It's of Vegan no sugar ketchup or 1 small can of tomato paste.
- It's 2 tablespoons of fresh parsley chopped.
- It's 1/2 teaspoon of smoked paprika.
- Prepare 1/2 teaspoon of sweet paprika.
- Prepare 1/2 teaspoon of onion powder.
- You need 1/2 teaspoon of garlic powder.
- Prepare 1 tablespoon of Vegan Worcestershire Sauce.
- You need 1/4 of vegetable broth.
I am glad that I was finally able to come up with this amazing combination of vegetables, mushrooms, lentils, chickpeas, and basic seasonings. Then add cooked lentils, diced tomatoes and all of the spices and the vegan Worcestershire sauce. Chickpea Cannellini bean Vegan Meatloaf for Thanksgiving and the holidays. Nut-free, Soy-free, Can be gluten-free Jump to Recipe.
Chickpea and Lentil Neatoaf instructions
- Dry sauté onion until translucent, add mushrooms and vegetable broth and cook for an additional 2 minutes. Then add cooked lentils, diced tomatoes and all of the spices and the vegan Worcestershire sauce. Let these all cook on medium low for about 10 minutes till tomatoes start to break down..
- While the tomato lentil mixture is cooking, Steam carrots until slightly tender. Keep checking every two minutes by piercing with fork..
- Rinse can of chickpeas and add to medium to large size bowl then add steamed carrots. Mash the chick peas and carrots with a potato masher leaving some of the chickpeas almost whole for added texture..
- Preheat oven to 350 degrees F. Then add lentil and tomato mixture to mashed chickpeas and carrots. Mix well to combine it should be moist. If not moist enough you can add some water small amount at a time..
- Line a loaf pan with parchment paper for easy cleanup. Place mixture in loaf pan. Top loaf with either tomato paste or vegan ketchup..
- Place in oven and bake for about 30 minutes until top is crispy and lightly browned..
- Take out of oven and let cool for about 10 minutes before cutting into slices..
- Enjoy!.
It seems to be the year of the chickpeas. This loaf is easy and quick prep if you have cooked/canned chickpeas. It is inspired from my Lentil Quinoa Loaf. This is a great loaf for anyone who finds lentils too earthy. Tips For Making a Perfect Chickpea Vegan Meatloaf.
