Recipe: Yummy Spicy Chickpea and Mushroom Loaf (vegan)

Spicy Chickpea and Mushroom Loaf (vegan). Unlike Paula Deen's Aunt Peggy, my. Chickpea Veggie Loaf with spices and a spicy bbq glaze. Chickpea Cannellini bean Veggie Vegan "Meatloaf" for Thanksgiving and the holidays.

These spiced chickpeas with mushroom and garlic work well as a healthy salad topper but they're also outstanding as a delicious side dish. I make this super simple vegan Chickpea, Spinach and Mushroom Sauté once or twice a week for my husband. The seared mushrooms, seasoned with garlic and spices, taste almost meaty when combined with the nutty chickpeas and steamed spinach. You can cook Spicy Chickpea and Mushroom Loaf (vegan) using 11 ingredients and 11 steps. Here is how you cook it.

Ingredients of Spicy Chickpea and Mushroom Loaf (vegan)

1. It's 1 of large brown onion.
2. Prepare 4-5 cloves of garlic.
3. Prepare 1 of medium carrot.
4. It's 2 of celery stalks.
5. You need 10-15 of large button mushrooms.
6. Prepare 1 can of chickpeas, drained and rinsed.
7. Prepare 3 of oven roasted tomatoes.
8. Prepare 5-10 of birds eye chilli to taste..
9. You need 2-3 sheets of vegan puff pastry.
10. Prepare to taste of lime juice.
11. You need of coconut oil for the pot.

Bright, tangy, spicy and slightly sweet. Try a twist on traditional meat loaf with this chicken loaf that begins in the food processor. Here, ketchup is replaced with an easy Here, ketchup is replaced with an easy mushroom sauce for a more upscale topping. —Keri Schofield Lawson, Brea, California. Home-minced chicken breast and thigh meat forms the foundation of this light chicken loaf, flavored with mushrooms and fresh In a large bowl, mix together the chicken breast and thigh meat, eggs, and bread crumbs until thoroughly combined, then lightly.

Spicy Chickpea and Mushroom Loaf (vegan) instructions

1. Blend onions, garlic, carrot, celery, tomatoes, chillies, mushrooms, and chickpeas SEPARATELY. Be sure to leave some chunky bits for texture. You don't want a puree..
2. Heat coconut oil in a medium saucepan over low-medium heat..
3. Add onion and garlic to the pot and sauté on a low heat until almost translucent..
4. Add carrot and celery to the onions and garlic. Stir occasionally until tender..
5. Add tomatoes and chilli to the pot and stir through..
6. Add mushrooms and mix until they are visibly softening, then lime juice to taste. I use about 2 tbspn..
7. Add chickpeas and cook on a medium high heat for 10 - 15 minutes stiring regularly. You are looking to acheive a thick consistency..
8. Allow to cool and then transfer into a clean, freezer safe container. Put into the fridge overnight to allow flavours to develop..
9. Take a sheet of puff pastry and lay on a cutting mat. Build 1/3 - 1/2 of the mix along one edge of the pastry and roll to make a loaf. If you have some extra pastry you can trim it to make patterns on top. Place two or three steam scores in the top of the pastry. Repeat until you've used all the mix..
10. Line and grease a pan with a little coconut oil. Bake in a 180 - 200°c oven for 30 minutes or until golden brown..
11. Can also be made in a sausage roll or canapé style by rolling smaller quantities. Be sure to knife press where divisions should be made before cooking to avoid excess pastry crumble..

This hearty vegan meatloaf is made from a base of seasoned chickpeas, baked up to perfection and topped with a flavorful maple glaze. Next, load everything into a loaf pan. Tip: line the pan with a strip of parchment paper to make the loaf easier to remove from the pan. Try this chickpea-based vegan loaf as a delicious plant-based meal for Meatless Monday! I think next time I will add a few mushrooms to make it more moist.