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INGREDIENTS
3 cups chickpeas (~1 cup dry or 2-15oz cans)
1 medium yellow onion diced
2 stalks celery chopped
2 medium carrots diced
4 cloves garlic minced
1.5 cups oat flour (~2 cups rolled oats; sub flour for non-GF)
1 tsp mustard
2 tbsp soy sauce sub tamari for gluten free
1 tbsp apple cider vinegar sub white vinegar or lemon juice
2 tbsp tomato paste or ketchup
3 tbsp favorite barbeque sauce
3 tbsp nutritional yeast
1 tsp paprika
2 tsp dried parsley
1 tsp cumin
1/2 tsp dried rosemary
1/2 tsp dried sage
1/2 tsp dried thyme
1/2 tsp cayenne optional, for spice
1/4 tsp black pepper
1/2 tsp salt
Glaze
1/4 cup favorite barbeque sauce
2 tsp tomato paste or ketchup
1/2 tsp paprika
INSTRUCTIONS
Preheat oven to 375F
Saute onion, carrots, celery and garlic over medium heat for 4-6 minutes, until onions are translucent and have just begun to caramelize, but aren’t sticking to the pan
Mash chickpeas in a large bowl with a potato masher or fork just to the point where there are almost none to no whole chickpeas left
Add vegetables and all other ingredients to bowl and mix together until well combined
Transfer mixture into a 8×4 or 9×5 inch loaf pan
Cover and bake for 30 minutes
In a small bowl, combine ingredients to make the glaze
Uncover, spread glaze evenly over the top and bake for an additional 20 minutes
Remove from oven and allow to rest for at least 15 minutes (preferably longer) before slicing; this will allow it to better hold it’s shape
Sprinkle with dried parsley for garnish before serving if desired
Enjoy!
Grab 30 Day Vegan Diet Challenge From Here : https://drdiet.my.canva.site/30-day-vegan-diet-challenge-zee