Maple Glazed Chickpea Veggie Loaf

This loaf is guilt- free and seriously to-die-for! The chickpeas and lentils make for a great source of protein too.

Course Main Course

Cuisine American

Keyword Dairy Free, Vegan

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 8

Author Roxanne West

Ingredients

2 1/2 Cups Cooked Chickpeas
1 Cup Cooked Red Lentils
1 Diced Onion
2 Large Carrots Diced
3 Celery Stalks Diced
4 Cloves Garlic Minced
2 Cups Bread Crumbs
2 tbsp Ground Chia Seeds
1/2 Cup Unsweetened Plant Based Milk of Choice
2 tbsp Avocado Oil
2 tbsp Tamari
2 tbsp Tomato Paste
1 tbsp Dried Thyme
1/2 tbsp Dried Rosemary
2 tsp Paprika
1 tsp Himalayan Salt
1 tsp Black Pepper

For The Glaze

1/4 Cup Organic Ketchup or Tomato Paste
2 tbsp Tamari
2 tbsp Real Maple Syrup
2 tsp Paprika

Instructions

1. Preheat the oven to 375 degrees.
2. Line a 9 inch loaf pan with parchment paper. Make sure it hangs over the edges!
3. Working in batches, pulse ingredients in a food processor until ingredients are mixed well. DO NOT over-process or the loaf will be too dense.
4. Lightly press the mixture into the pan.
5. Bake for 25-30 minutes.
6. While the loaf is baking, mix the glaze ingredients in a small bowl.
7. Remove the loaf from the oven and brush the glaze into the top.
8. Place back into the oven and bake for another 20 minutes.

Recipe Notes

Tip: We recommend splitting the batter into two smaller loaf pans for a quicker cook time. You can always use the old toothpick in the batter trick too! If the toothpick comes out clean the loaves are done.