Chickpea and Lentil Neatoaf. This vegan meatloaf is made with chickpeas and lentils and that not only contributes lots of nutrition value (see below for that info) but it Lentils - The lentils make this recipe filling, fiber-rich, and are loaded with Vitamin K and lean protein. Chickpeas - Chickpeas easily provide a lot of fiber and. This hearty vegan meatloaf is made from a base of seasoned chickpeas, baked up to perfection and topped with a flavorful maple glaze.

You could probably use chickpeas or another type of bean you prefer 🙂. Like traditional meatloaf, this vegan lentil loaf has a sweet and savory tomato-based glaze, but it's This festive vegan lentil loaf is packed with flavor and makes for a lovely vegetarian main-entree for a holiday Made this today to try before I do it for guests. I did add some chickpea flour to the mixture. You can have Chickpea and Lentil Neatoaf using 15 ingredients and 8 steps. Here is how you cook that.

Ingredients of Chickpea and Lentil Neatoaf

You need 1 can of chickpeas.
You need 1 cup of already prepared brown lentils.
It's 1.5 cups of quick cooking Oats.
Prepare 1 cup of Mushrooms diced small.
It's 1 cup of Carrot diced small.
It's 1 of small Onion diced small.
Prepare 1 can of diced Tomatoes.
You need of Vegan no sugar ketchup or 1 small can of tomato paste.
Prepare 2 tablespoons of fresh parsley chopped.
It's 1/2 teaspoon of smoked paprika.
You need 1/2 teaspoon of sweet paprika.
You need 1/2 teaspoon of onion powder.
Prepare 1/2 teaspoon of garlic powder.
It's 1 tablespoon of Vegan Worcestershire Sauce.
It's 1/4 of vegetable broth.

Moroccan lentil chickpea stew is texture rich with warm, earthy flavors. It's simple to pull together, and in one pot to help make cleanup a breeze. I usually pair this Moroccan stew with a simple salad and flatbread, but it's hearty enough all on its own. Lentil loaf is a very economical, easy, and healthy vegan recipe for families on a budget since it's made from just a few inexpensive ingredients.

Chickpea and Lentil Neatoaf step by step

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!.

Best of all, it's one of the many vegetarian loaf recipes and lentil loaf recipes that doesn't taste like sawdust! Lentils topped the charts based on a variety of different measures, maybe because they're so small, and the nutrients are concentrated in the seed coat. This one chickpeas and lentils are closer together, because the black bean star of the show is gone and the pinto beans and green and yellow. Chickpeas and lentils are both high in fiber and protein, and they can help lower cholesterol and improve blood sugar levels. So here is my chickpea and lentil salad with various crunch vegetables and cheese.