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.
Prep Time20 minutesmins
Cook Time55 minutesmins
Total Time1 hourhr15 minutesmins
Servings: 1loaf
Author: All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished without written permission.
Ingredients
1 1/2cupsfinely diced onions
2ribscelery, finely diced
2tablespoonsolive oil (Or use this method to make this dish oil-free)
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.
Mince parsley. (I mince mine in my food processor.) Stir minced parsley into garlic and onions and remove from heat.
Stir in seasonings.
Chop chickpeas in a food processor. (If you don't have a food processor, you can do this by hand using a pastry cutter). Stir chickpeas into sautéed vegetables.
Stir in salad dressing or tahini.
Add oats or breadcrumbs, and mix well. Mix with hands for a few seconds. (This prevents loaf from being crumbly.)
Line an 7-inch x 3-inch loaf pan with parchment paper. Spray with non-stick cooking spray and pack mixture firmly into pan. (Or see note below about making this into hash.)
The amount of salt needed will depend on the amount in your chickpeas.If you use regular, canned chickpeas, you may want to reduce the salt to 3/4 teaspoon. If you use low-salt canned chickpeas, I suggest a scant teaspoon. If you use salt-free chickpeas, I suggest using one teaspoon of salt.Be sure to use quick oats not rolled oats in this recipe.