I started this meal with a recipe from Chow Vegan on Pinterest (Home-style Vegan Meatloaf). I noticed there was a discussion associated with the recipe about a gluten-free version (the original was not gluten-free). I came up with the following by substituting flaxseed and water for the breadcrumbs and using Tamari wheat free soy sauce. Although I am not personally gluten-free, many of my customers are, and when it’s possible to make something taste just as good without gluten, I try to do it.
- 2 lg onions
- 4 stalks celery
- 8 carrots
- 4 cups dried chickpeas
- 1+ cups extra virgin olive oil
- 3 tsp oregano
- 3 tsp basil
- 2 tsp sage
- 2 TB lemon juice
- 2 TB salt
- 8 TB Tamari wheat free soy sauce
- 1 tsp hot paprika
- 12 garlic cloves
- 4 cups ground flaxseed
- 1 cup reserved chickpea liquid
- Organic catsup
- Wash and dice the onions and celery and saute in extra virgin olive oil.
- Wash and chunk the carrots and process with the garlic until they are in small pieces (not pureed). Add the carrots and garlic to the onions and celery and continue to saute.
- Add seasonings to mixture in the pan.
- Cook the chickpeas until al dente (fairly soft). Drain (reserving liquid) and pulse in the processor until they are a rough chop. Place in a bowl.
- Stir the veggie and seasoning mix into the processed chickpeas and mix well.
- Add flaxseed to veggies, seasoning and chickpeas and mix well.
- Add reserved chickpea liquid and salt and mix well (you can start with a reduced amount of salt and bring it up to your taste).
- Form into loaves and coat with a good, organic catsup.
- Place on a baking sheet and bake at 475 degrees for 30 minutes.
- Remove from oven. Place about 2 tsp catsup on top of each loaf and spread over top and sides.
- Remove each loaf carefully from the baking sheet with a spatula and turn to the opposite side. Place about 2 tsp catsup on top of each loaf again and spread over top and sides.
- Return loaves to the oven to bake another 15 minutes or until the catsup has darkened some.
- Remove the loaves from the oven and, using a spatula, from the pan to a serving platter.
- The loaves are most attractive when they are cut. They will cut more easily with a serrated knife when somewhat cooled – best if cold. They can be served cold or warm.
This recipe yields 28 1/2 cup mini-loaves. Extra loaves can be frozen for another occasion, or the recipe can be reduced to 1/4 quantities for a family meal.