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.
Garbanzo Hash
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!
Leftovers?
If you have any leftovers, mix in some of this low-fat Creamy Italian Dressing and you have a great sandwich filling.
Chickpea Loaf
Prep
Cook
Total
Yield 1 loaf
This flavorful vegan loaf is super high in fiber and other essential nutrients. It presents itself beautifully as a Thanksgiving main dish served alongside mashed potatoes, Brussels sprouts, and pumpkin pie.
Ingredients
- 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.
Instructions
- 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.
Zory
November 29, 2015 at 11:22 pmThis was really good! I almost messed it up by adding more salt then it became too salty so I added more oats and some some flour and it was fixed. I eyeballed the spices to my liking. I liked it even better the next day in a sandwich (reheated in a frypan with sone oil) along with tomatoes, vegan mayo and ketchup. I even got some more garbanzo beans today to make more this week! Thanks for sending it out!
Jennifer's Kitchen
November 30, 2015 at 7:30 pmI agree, this does make great sandwiches!
So happy to hear that you liked it! Thank you for your comment.
Laura VanOrsdal
March 23, 2016 at 9:25 pmThis is absolutely delicious. I love it. I didn’t have any sage, savory or rosemary. I substituted cumin and thyme and it came out just totally yummy. The only problem I have is that it is very crumbly. Is this the way it usually is? Is there something I can do to make it hold together better?
Jennifer's Kitchen
March 24, 2016 at 9:17 amHi Laura,
The key to getting this loaf to hold together is to very finely chop the vegetables and garbanzos and then to pack the mixture into the loaf pan very well.
I’m happy to hear you liked the loaf!
Jennifer
stacie
November 26, 2016 at 1:07 pmAlternatives to oats? I can’t tolerate them at all.
Jennifer's Kitchen
November 27, 2016 at 9:57 amHi Stacie,
You should be able to use bread crumbs in place of oats.
Hope you enjoy!
Jennifer