Sweet Mustard Chickpea Veggie Loaf

I recently made a lentil loaf that was absolutely delicious, so I decided to switch up a few of the ingredients and bake a Vegan Chickpea Loaf. This vegan loaf is made with split chickpeas and seasonings, and baked with a sweet mustard sauce.  The flavor of this vegan loaf does not mimic a meatloaf, but instead plays with the own unique flavors of the chickpeas and vegetables to make a dish that stands alone and speaks for itself. If you are looking for a vegan meatloaf style recipe, try my recipe for Lentil Loaf. 

This recipe for Chickpea Vegan Loaf with Sweet Mustard Sauce is:

Vegan friendly, made without eggs, dairy, or any other animal products. This chickpea veggie loaf is also gluten-free, soy-free, and nut-free; this makes it perfect for people with food allergies or those who are doing an elimination diet. This recipe is healthy, full of vegetables and legumes, and makes a delicious vegan-friendly main dish for dinner.

You might also like:
Peppermint Meringues

Yield: 1 Loaf, 6-8 Servings

Vegan Chickpea Loaf

Vegan Chickpea Loaf with Sweet Mustard Sauce

This recipe for Vegan Loaf made with Chickpeas and Sweet Mustard Sauce, is vegan, gluten free, nut-free, and soy free.

Prep Time 35 minutes
Cook Time 55 minutes
Total Time 1 hour 30 minutes

Ingredients

Loaf

  • 1 Cup Dried Split Chickpeas
  • 4 Cups Water
  • 1 tsp Olive Oil
  • 1 medium Onion, finely chopped
  • 3 Garlic Cloves, minced
  • 3/4 Cup Celery, finely chopped
  • 1/2 Cup Carrots, finely chopped
  • 1 Cup Oats
  • 3 Tbsp Flax
  • 1 tsp Salt
  • 1/4 tsp Pepper
  • 1 1/2 tsp Oregano
  • 1/2 tsp Paprika
  • 1/2 tsp Turmeric
  • 1/4 tsp Ground Mustard
  • 1 Tbsp Maple Syrup

Baking Sauce

  • 1 Tbsp White Vinegar
  • 2 tsp Ground Mustard
  • 3 Tbsp Maple Syrup
  • 1/8 tsp Paprika
  • 1/8 tsp Garlic Powder
  • 1/4 tsp Turmeric

Instructions

  1. Rinse the dried split chickpeas, then add them to a medium sauce pan with 4 cups of water. Bring to a simmer, then cover, and cook over low heat for 35 minutes until chickpeas are tender.
  2. While the chickpeas cook, prepare the vegetables: Heat the olive oil in a medium skillet over medium high heat. Sauté the onion and garlic for 3 minutes. Add the celery and carrots and cook for an additional 3 minutes.
  3. Drain the water from the chickpeas and place the cooked split chickpeas in large mixing bowl.
  4. Add the vegetables, oats, flax, salt, pepper, oregano, Paprika, turmeric, ground mustard, and maple syrup.
  5. Mix the ingredients together with your hands, then press into a parchment lined loaf pan.
  6. In a small bowl, mix together the ingredients for the sauce.
  7. Pour half of the sauce over the loaf.
  8. Bake at 350°F for 30 minutes, then pour the remaining sauce over the loaf and return to the oven and bake for 25 more minutes.
  9. Serve with Sweet Mustard Sauce

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 181Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 481mgCarbohydrates: 31gFiber: 6gSugar: 11gProtein: 6g
© Alexandra Tugade - The Home Baked Vegan
Category: Gluten-free

More delicious recipes:

1 thought on “Sweet Mustard Chickpea Veggie Loaf”

  1. Pingback: Gluten Free Vegan Lentil Loaf with Vegetables – The Home Baked Vegan

Comments are closed.