Cooking Time: 55 minutes
Servings: 8 persons
Ingredients
3 1/3 cups or 2 cans (14 ounces each) chickpeas, cooked, drained & rinsed
2 tablespoon ground flax seeds
1 onion, medium, diced
2 stalks celery, chopped
2 cups panko breadcrumbs
½ cup almond or soy milk, unflavored
2 cloves garlic, minced
3 tablespoon vegan Worcestershire sauce
2 tablespoon soy sauce or tamari
2 tablespoon tomato paste
1 teaspoon liquid smoke
2 carrots, diced
2 tablespoon olive oil
¼ tsp. black pepper
For the Maple Glaze
¼ cup tomato paste
1 teaspoon paprika
2 tablespoon apple cider vinegar
1 tablespoon soy sauce or tamari
2 tablespoon maple syrup
Directions
1- Lightly oil a loaf pan, preferably 9” & preheat your oven to 375 F/185 C.
2- Place all of ingredients (except the sauce ingredients) together into the bowl of a food processor & pulse on high settings until the ingredients are mixed well & the chickpeas are broken up, stopping in between to scrape down the sides of bowl as required, feel free to work in batches & transfer each batch to a mixing bowl, preferably large size when complete & then mix well using your hands, if required; don’t over blend.
3- Press the mixture into the prepared loaf pan & bake for half an hour.
4-While you are baking the meatloaf, stir in the glaze ingredients in a separate small size bowl. Remove the loaf from oven after half an hour & spoon the glaze on top of the loaf. Bake for 20 to 25 more minutes.
5- Remove & let cool for a minimum period of 10 minutes, preferably at room temperature before cutting.
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