Chickpea Veggie Loaf
Discover the ultimate plant-based comfort food with this hearty Chickpea Veggie Loaf! Packed with nutritious chickpeas, vibrant veggies like carrots, celery, and red bell pepper, and seasoned with flavorful smoked paprika and thyme, this vegan loaf is as wholesome as it is delicious. Bound together with ground flaxseed for a nutrient-rich twist, this recipe is entirely egg-free and dairy-free, making it perfect for vegans and vegetarians alike. Baked to golden perfection, it’s easy to slice and serve, whether warm with a drizzle of vegan gravy or chilled for a firmer texture. Ready in just over an hour, this protein-packed loaf is ideal for weeknight dinners or a crowd-pleasing dish at your next gathering. Healthy, satisfying, and simple to prepare, this chickpea loaf is a must-try for anyone seeking plant-based comfort food with depth and flavor!
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Recipe Information
Ingredients
- 400 grams Chickpeas (canned or cooked)
- 100 grams Rolled oats
- 1 medium Carrot
- 1 medium Celery stalk
- 1 small Red bell pepper
- 1 small Onion
- 2 medium Garlic cloves
- 2 tablespoons Ground flaxseed
- 60 milliliters Water
- 60 grams Tomato paste
- 15 milliliters Soy sauce
- 1 teaspoon Dried thyme
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 15 milliliters Olive oil
Instructions
Preheat your oven to 180°C (350°F). Line a loaf pan with parchment paper or lightly grease it with olive oil.
In a small bowl, mix the ground flaxseed and water. Let it sit for 5 minutes to thicken; this will act as an egg substitute.
Finely chop the carrot, celery, red bell pepper, onion, and garlic. Alternatively, use a food processor to save time.
Heat olive oil in a skillet over medium heat. Add the onion, garlic, carrot, celery, and red bell pepper. Sauté for 5-7 minutes until the vegetables are softened. Remove from heat and let cool slightly.
In a large mixing bowl, mash the chickpeas with a fork or potato masher, leaving some texture for bite. You can also pulse them in a food processor, being careful not to over-process.
Add the sautéed vegetables, rolled oats, flaxseed mixture, tomato paste, soy sauce, dried thyme, smoked paprika, salt, and black pepper to the mashed chickpeas. Mix thoroughly until the ingredients are evenly combined.
Transfer the mixture to the prepared loaf pan. Press it down firmly and evenly to ensure the loaf holds its shape.
Bake in the preheated oven for 40-45 minutes, or until the top is firm and slightly golden.
Allow the loaf to cool in the pan for 10-15 minutes before removing. Slice and serve warm, or cool completely for firmer slices.
Optional: Pair with a side of roasted vegetables, a fresh salad, or a drizzle of your favorite vegan gravy.
Nutrition Facts
Calories |
1436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3637 mg | 158% | |
| Total Carbohydrate | 220.9 g | 80% | |
| Dietary Fiber | 55.1 g | 197% | |
| Total Sugars | 38.2 g | ||
| Protein | 63.2 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 410 mg | 32% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 3115 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
