Somethings never change. When the family gathers for a big meal, they expect a main course, no matter how many delicious side dishes you may serve. But if you stick to a plant-based diet, finding a main to please a group of meat-eaters is no easy feat. Unless you make this vegetarian meatloaf with chickpeas, that is! Guests won’t ask, “Where’s the beef?” when they’re biting into this tasty, hearty meatless meatloaf.
2 cans (15 oz) chickpeas, drained with liquid reserved
1/4 cup chickpea can liquid (aguafaba)
1/3 cup quick oats
1 small shallot, peeled and roughly chopped
1/3 cup carrot, cut into 1” pieces
1/3 cup celery, cut into 1” pieces
1/2 tsp. ground cumin
1/2 tsp. pink salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
1/4 tsp. oregano
1/4 cup organic ketchup
Coconut oil spray
- Preheat oven to 375 degrees F. Spray bread pan with coconut oil spray
- In food processor, pulse shallot, carrots and celery. Add chickpeas, oats, aquafaba, spices and ketchup to processor. Pulse to combine, but careful not to puree. You want the mixture to have some chunks.
- Transfer ingredients to bread pan and smooth out top.
- Bake for 35-40 minutes or until edges brown. (Note: Loaf will be soft in the middle.)
- Slice and serve warm.