How to Make Delicious Spicy Chickpea and Mushroom Loaf (vegan)

Spicy Chickpea and Mushroom Loaf (vegan). Chickpea Veggie Loaf with spices and a spicy bbq glaze. Chickpea Cannellini bean Veggie "meat" loaf for Thanksgiving and the holidays. Tips For Making a Perfect Chickpea Vegan Meatloaf.

Check out my shots above: the mixture is chunky! There's even a whole chickpea or two in there. *There is no guarantee of specific results. All material provided on the DrFuhrman.com website is provided for informational or educational purposes only. You can cook Spicy Chickpea and Mushroom Loaf (vegan) using 11 ingredients and 11 steps. Here is how you achieve 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. It's 1 of medium carrot.
4. You need 2 of celery stalks.
5. Prepare 10-15 of large button mushrooms.
6. You need 1 can of chickpeas, drained and rinsed.
7. Prepare 3 of oven roasted tomatoes.
8. It's 5-10 of birds eye chilli to taste..
9. You need 2-3 sheets of vegan puff pastry.
10. You need to taste of lime juice.
11. You need of coconut oil for the pot.

It's super low in cholesterol, full of flavor, and good for you.you're going to want to try this vegan black beans and chickpea meatloaf. If you've looked around the internet you'll see that a lot of vegan loafs are made with soy, nuts, mushrooms, or all of the above. These spiced chickpeas with mushroom and garlic work well as a healthy salad topper but they're also outstanding as a delicious side dish. Chickpea recipes like this one are easy to make, keep well, are naturally gluten-free and a good source of fiber and protein in a plant-based diet.

Spicy Chickpea and Mushroom Loaf (vegan) step by step

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..

Drizzle the barbecue sauce on top of your loaf, make sure to spread it for full coating. Let it cool down for about an hour, and the ultimate vegan meatloaf is ready to enjoy! In a food processor combine sautéed vegetables, lentils, and the remaining ingredients for the vegan meatloaf. In a large skillet over medium heat, heat oil. Add onion, celery, carrot, and mushrooms and cook, stirring occasionally, until.