Vegan Meatloaf
Dive into our Vegan Meatloaf recipe, a perfect blend of plant-based ingredients that offer a delightful twist on the classic comfort dish. Ideal for vegans and meat-eaters alike.
Ingredients
- 2 cans Chickpeas
- 1 small Onion Finely chopped
- 2 cloves Garlic Minced
- 1 Carrot Grated
- 1 Celery Stalk Finely chopped
- 1 Red Bell Pepper Finely chopped
- 200 g Oats
- 2 tbsp Tomato Paste
- 2 tsp Dried Thyme
- 2 tsp Dried Rosemary
- 1 tsp Smoked Paprika
- Salt and Pepper To Taste
- Olive oil For greasing
- Vegan Gravy For serving, optional
Instructions
- Begin by preheating your oven to 180°C (350°F) and lightly greasing a loaf tin using olive oil.
- Heat a large pan over medium heat, then sauté the finely chopped onion and garlic until they turn translucent and release their aromatic fragrance.
- Add the grated carrot, celery, and red bell pepper into the pan, cooking for an additional 5 minutes until the vegetables become tender.
- Utilize a food processor to blend the drained chickpeas, the sautéed vegetable mixture, oats, tomato paste, dried thyme, dried rosemary, smoked paprika, salt, and pepper. Pulse until the mixture combines but retains some texture, avoiding a completely smooth consistency.
- Transfer the resulting mixture into the greased loaf tin and press it down firmly.
- Bake in the preheated oven for approximately 30-35 minutes, or until the vegan meatloaf becomes firm and develops a slight golden brown crust on top.
- Allow the meatloaf to cool for a few minutes before carefully removing it from the tin.
- Slice and serve your vegan meatloaf alongside vegan gravy if desired.
Notes
Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.
Nutrition
Calories: 140kcalCarbohydrates: 26gProtein: 5gFat: 2gSaturated Fat: 0.4gSodium: 137mgPotassium: 234mgFiber: 4gSugar: 2gVitamin A: 1993IUVitamin C: 5mgCalcium: 35mgIron: 2mg
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