Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, spicy chickpea and mushroom loaf (vegan). It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Spicy Chickpea and Mushroom Loaf (vegan) is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Spicy Chickpea and Mushroom Loaf (vegan) is something that I’ve loved my whole life. They are fine and they look wonderful.
These spiced chickpeas with mushroom and garlic work well as a healthy salad topper but they're also outstanding as a delicious side dish. Chickpea Veggie Loaf with spices and a spicy bbq glaze. Chickpea Cannellini bean Veggie Vegan "Meatloaf" for Thanksgiving and the holidays.
To begin with this particular recipe, we must prepare a few components. You can cook spicy chickpea and mushroom loaf (vegan) using 11 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Spicy Chickpea and Mushroom Loaf (vegan):
- Make ready large brown onion
- Prepare garlic
- Prepare medium carrot
- Take celery stalks
- Get large button mushrooms
- Prepare chickpeas, drained and rinsed
- Get oven roasted tomatoes
- Make ready birds eye chilli to taste.
- Take vegan puff pastry
- Prepare lime juice
- Get coconut oil for the pot
This hearty vegan meatloaf is made from a base of seasoned chickpeas, baked up to perfection and Next, load everything into a loaf pan. Tip: line the pan with a strip of parchment paper to make the Tips For Making a Perfect Chickpea Vegan Meatloaf. Mix everything up in batches if needed. Try this chickpea-based vegan loaf as a delicious plant-based meal for Meatless Monday!
Instructions to make Spicy Chickpea and Mushroom Loaf (vegan):
- Blend onions, garlic, carrot, celery, tomatoes, chillies, mushrooms, and chickpeas SEPARATELY. Be sure to leave some chunky bits for texture. You don't want a puree.
- Heat coconut oil in a medium saucepan over low-medium heat.
- Add onion and garlic to the pot and sauté on a low heat until almost translucent.
- Add carrot and celery to the onions and garlic. Stir occasionally until tender.
- Add tomatoes and chilli to the pot and stir through.
- Add mushrooms and mix until they are visibly softening, then lime juice to taste. I use about 2 tbspn.
- Add chickpeas and cook on a medium high heat for 10 - 15 minutes stiring regularly. You are looking to acheive a thick consistency.
- Allow to cool and then transfer into a clean, freezer safe container. Put into the fridge overnight to allow flavours to develop.
- Take a sheet of puff pastry and lay on a cutting mat. Build 1/3 - 1/2 of the mix along one edge of the pastry and roll to make a loaf. If you have some extra pastry you can trim it to make patterns on top. Place two or three steam scores in the top of the pastry. Repeat until you've used all the mix.
- Line and grease a pan with a little coconut oil. Bake in a 180 - 200°c oven for 30 minutes or until golden brown.
- Can also be made in a sausage roll or canapé style by rolling smaller quantities. Be sure to knife press where divisions should be made before cooking to avoid excess pastry crumble.
I think next time I will add a few mushrooms to make it more moist. Maybe I just cooked it a little too long. This family-friendly vegan meatloaf is made with chickpeas and flax seeds. Topped with ketchup, it's better than the classic version! Pulse until just combined; do not overblend.
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