Chick Pea Loaf
Submitted by teresaann
Hearty vegan chickpea loaf with tahini, cumin, and turmeric, packed with sauteed vegetables. A protein-rich plant-based main that slices like meatloaf.
YIELD
2 loavesPREP
30 minCOOK
2 minREADY
2 hrsThis is the vegan loaf that converts skeptics. Dense, savory, and packed with enough flavor to stand on its own at the center of any plate.
Cooked chickpeas get mashed and mixed with sauteed garlic, onion, celery, and carrot, then seasoned with tamari, cumin, and turmeric for a warm, golden hue.
Tahini binds everything together with a subtle sesame richness that keeps each slice holding its shape.
Bake until firm, let it rest, then serve thick slabs alongside a big salad or roasted vegetables.
Pro Tips
- Mash the chickpeas while they are still warm. They break down much easier than cold ones and create a smoother base.
- Do not skip the tahini. It acts as the binder and adds creaminess that keeps the loaf from being dry or crumbly.
- This freezes well. Wrap individual slices tightly and reheat in the oven for a quick weeknight protein.
Ingredients
Directions
Place soaked chick peas in a pot and cook for 50 minutes to 1 hour, until soft.
Drain, save the stock and mash well.
Heat oil in large skillet and sauté garlic and onions for 5 minutes.
Add celery, carrot, tamari, 2 teaspoon parsley, cumin, salt and turmeric.
Sauté until vegetables are tender.
Add to the mashed chick peas and mix well.
Add the tahini and mix well.
Place in a large baking pan or two small loaf pans and bake at 375℉ (190℃) for 45 minutes.
Serve with a salad and/or vegetables on the side.
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