Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 bell pepper (chopped)
  • 8 garlic cloves (minced)
  • 10 ounces cooked black beans (rinsed and drained (approx. 1 cup))
  • 10 ounces cooked chickpeas (rinsed and drained (approx. 1 cup))
  • 1 cup raw walnuts
  • 1 cup brown rice (cooked )
  • 2 tablespoons nutritional yeast
  • 2 tablespoon ground flaxseed
  • 2 tablespoons sriracha sauce (or ketchup)
  • 2 tablespoons dijon mustard
  • 1 teaspoon sage
  • 1 teaspoon thyme
  • 1 teaspoon ground black pepper
  • 1 teaspoon sea salt or pink salt
  • 1 batch of Vegan White Gravy

Instruction

  • Preheat oven to 350°F (180°C).
  • In a skillet over medium heat add oil, garlic and bell pepper. Saute for 5 minutes. Set aside.
  • In a food processor or blender combine chickpeas, black beans, walnuts and rice. Pulse until coarsely combined.
  • Add sauteed pepper and garlic to food processor or blender with previous ingredients. Blend until mostly smooth (it’s okay if there are a few chuncks of beans or nuts).
  • Pour batter into a large mixing bowl and add remaining ingredients. Mix until combined.
  • Place a thin strip of parchment paper into a greased loaf pan (see photos above in post).
  • Pour vegan meatloaf batter into prepared loaf pan.
  • Using wet hands, press and pat the batter into an even layer in the pan.
  • Bake for 50 minutes, or until all is firm, browning and has a nice crust on top.
  • Remove the loaf from the oven and cover with aluminum foil. Let rest for 15 minutes.
  • Remove the loaf from the pan by lifting the ends of the parchment paper strip and placing the loaf gently on a serving platter or plate.
  • Slice, and serve with Vegan Cashew Gravy.
  • Enjoy!