- 1 1/2 cups finely diced onions
- 2 stalks celery, finely diced
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup minced fresh parsley
- 2 tablespoons + 1/2 teaspoon granulated onion
- 1 teaspoon salt
- 3/4 teaspoon dried rubbed sage
- 1/2 teaspoon dried ground savory
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried paprika
- 1/2 teaspoon dried celery salt
- 1/4 teaspoon dried ground rosemary
- 2 15-ounce cans chickpeas (garbanzos), well-drained
- 1/4 cup Cashew Creamy Italian Salad Dressing
- 1/2 cup quick oats - Use gluten-free oats if you'd like this dish to be gluten-free.
- Preheat oven to 350°F.
- Finely dice onions and celery. I use my veggie chopper to get this done quickly.
- In a large pan, sauté celery and onion in oil over medium-high heat for 2 to 3 minutes.
- Add garlic and sauté for 1 additional minute.
- Stir in minced parsley and remove from heat.
- Stir in seasonings.
- Coarsely chop chickpeas in a food processor or by hand. Stir into sautéed vegetables along with salad dressing.
- Add oats and mix well.
- Line an 8-inch x 4-inch loaf pan with parchment paper. Spray with non-stick cooking spray and pack mixture into pan. (Or see note below about making this into hash.)
- Bake uncovered at 350°F for 55 to 60 minutes.
- Serve hot with herb gravy.
Do you have a vegan or vegetarian coming for Thanksgiving dinner!?! Don’t panic.
You don’t have to sit them in the corner with a dish of green beans and a dinner roll. Here’s a delicious savory loaf you can serve to your vegan dinner guest. Keep an eye on it though … you may just find all the turkey-eaters sneaking seconds of this loaf too.
We had this recipe as “hash” today and liked it even more! We simply mixed all the ingredients together and instead of packing into a loaf pan, we cooked it in a skillet over medium heat until it started to lightly brown (about 10 minutes). Yum!
If you have any leftovers, mix in some of this low-fat Creamy Italian Dressing and you have a great sandwich filling.