Go Back

Vegan Chickpea Loaf

Author : Ashley Madden
Prep Time: 30 mins
Cook Time: 45 mins
Servings: 8 slices
Course: Main Course
5 from 1 vote
Print Recipe Pin Recipe
This loaf is ideal for the holidays when you want to serve a crowd something hearty, delicious, and vegan! It's also gluten-free and made without added oils! It makes 8 slices which can serve anywhere from 4 to 8 people depending on serving size.
If you've never made a bean or nut loaf, I suggest you skim through the post for tips!

Equipment

  • Food Processor
  • Bread pan

Ingredients
  

  • 3 tablespoons ground flax seed
  • 5 tablespoons water
  • 1 large red onion diced small (~2 cups)
  • 1 large carrot diced small (~1 cup)
  • 1 large celery stalk diced small (~1 cup)
  • 5 garlic cloves minced
  • 3 cups cooked or canned chickpeas, drained and rinsed (2x15 oz cans)
  • 1 cup raw walnuts (soaked in water for 4 to 6 hours – optional)
  • 2 cups old-fashioned rolled oats, gluten-free if desired
  • 2 tablespoons tamari (or soy sauce if gluten isn't an issue)
  • 1 tablespoon balsamic vinegar
  • 1½ teaspoons dried thyme
  • 1½ teaspoons dried rosemary
  • ½ teaspoon ground sage
  • ¼ teaspoon red pepper flakes or more if you likely it spicy or omit altogether
  • ¾ teaspoon sea salt
  • Big pinch black pepper
  • 1/3 cup low-sugar BBQ Sauce or preferred BBQ sauce

Instructions
 

  • Preheat the oven to 375ºF and line a bread pan with parchment paper so that the parchment hangs out over the two opposing longer sides and set aside. See the explanation and video in the post.
  • In a small bowl, mix the flaxseed with 5 tablespoons of water and set aside for 5 minutes to thicken.
  • In a large sauté pan, sauté the onion, carrot, and celery in ¼ cup of water for 10 to 15 minutes or until the onions have softened and the carrots are tender. Add water as needed, 2 or 3 tablespoon at a time, to prevent burning. Add the garlic and sauté for another minute or until any liquid in the pan has evaporated. Remove from the stove and set aside.
  • Now add the chickpeas, walnuts, and rolled oats to a food processor and pulse until everything Is broken up.
  • Next, add the tamari, balsamic vinegar, thyme, rosemary, sage, red pepper flakes, salt, pepper, thickened flax/water mixture, and cooked veggies to the food processor as well. Pulse a few times then process or pulse until everything is combined. Stop and scrape down the sides and bottom of the processor a couple of times throughout to prevent the mix from getting too smooth. If your processor is smaller, you will have to process the mix in batches and then mix together in a bowl. You want the mix to have a thick but rough texture, not like a smooth paste.
  • Transfer the mix to the parchment-lined bread pan and even out the surface using the back of a spoon or spatula. Spread the bbq sauce over the top.
  • Put the loaf in the oven and bake, uncovered, for 45 minutes. Remove from the oven and let cool in the pan for 15 minutes, loosely covered to keep warm.
  • Slide a butter knife or thin spatula along the sides of the loaf to release it from the pan (the sides without parchment) and pull the loaf out of the pan and onto a cutting board. If you can wait, wait another 5 to 10 minutes before slicing to let the inside firm up. Using a sharp chef’s knife, cut into 8 slices and serve!

Notes

If you have time to prepare ahead, I suggest letting the loaf cool completely after it’s removed from the oven. Refrigerate it overnight and the following day, reheat the loaf at 300ºF for 30 to 45 minutes or cut the loaf into slices and warm the slices in the oven until warm.
Did you make this recipe? Tag @riseshinecook on Instagram or hashtag it #riseshinecook