Prep Time 15 Minutes Cook Time 50 Minutes Serves 8-10
This recipe is best made with the use of a food processor, it can be made without although it will take a bit longer. It does look like a lot of ingredients but it is so worth it and will definitely be my Christmas dinner this year. I had made many nut roasts in the past, some were great but a lot were either too dry or would not slice. My advice would be once all the ingredients are combined then make sure you taste. That way you can ensure if it needs more seasoning or spices. I grated the carrots for my first attempt and did not include celery. I much prefer the vegetables very finely diced though. You may have a BBQ glaze you prefer. There are lots of things that you can do to this meatloaf to make it suit your taste buds.
With this on Christmas day with roast potatoes, cranberry sauce and vegetables with a nice thick gravy and I will be more than happy.
- 1 can chickpeas rinsed and drained
- 1 can black beans rinsed and drained
- 1 tbsp oil
- 1 onion finely chopped
- 3 cloves garlic crushed
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 65ml tamari
- 80ml dairy-free milk
- 1 large carrot finely chopped
- 1 stick of celery finely chopped
- 120g cashew nut butter or tahini
- 60g fresh breadcrumbs ((use gf if needed)
- 10g nutritional yeast
- 60g ground flaxseeds
- 60g walnuts finely chopped (or nuts of your choice)
- pinch of salt
- 1/4 tsp black pepper
For the glaze
- 130g tomato puree
- 2 tbsp light brown sugar
- 1 tbsp maple syrup
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tbsp tamari
- In a frying pan heat up the oil and add the chopped onion, carrot and celery. Cook until slightly softened and then add the crushed garlic. Cook for another 3 minutes and set to one side.
- Preheat the oven to 180C
- Place the chickpeas and black beans and pulse until roughly chopped but not smooth at this point.
- Add the rest of the ingredients apart from the walnuts and cooked and blitz down now until fairly smooth.
- Place the mixture into a bowl and add the nuts and veg. Combine everything until well incorporated or add the rest of the ingredients to the food processor and mix. Place it all into a 2lb lined loaf tin.
- Mix together the ingredients for the glaze and spoon over the top of the meatloaf, making sure it is all covered.
- Place in the oven for 50 minutes. Once done leave to cool slightly before removing from the tin.
If the mixture is too dry add a little more milk. Lovely the next day as leftovers or even in a sandwich. Keeps for up to 5 days in an airtight container in the fridge. I loved mine with mash potatoes, green veg, and mushroom gravy.
PS: If you like this recipe, don’t forget to tag me on twitter as @veganalchemist1 or my facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of my recipes. Or I would love to hear your comments