Vegan Chickpea Meatloaf:
You and your family will love this dish we promise. This hearty vegan meatloaf is made from chickpeas and baked up to perfection and topped with a flavorful glaze. It’s not your meatloaf your mom or grandma makes but we promise it will be better. Try this recipe and let us know what you think.
This recipe has the protein, the right carbs and the perfect fats. Add a salad to the side and you have the perfect meal.
For the Chickpea Meatloaf
2-14 oz. cans or 3 cups cooked chickpeas, drained and rinsed
1 onion, diced
2 celery stalks, chopped
2 carrots, diced
2 garlic cloves, minced
2 cups breadcrumbs (we used 1 cup Glutino Bread crumbs and 1 cup of Spelt Bread crumbs)
½ cup almond milk
3 tbsp. vegan Worcestershire sauce
2 tbsp. soy sauce or tamari
2 tbsp. coldpressed olive oil
2 tbsp. ground flax seeds
2 tbsp. tomato paste
1 tbsp. BBQ sauce- we used Amazing Dads BBQ sauce in honey garlic and regular.
¼ tsp. black pepper
For the Glaze
¼ cup tomato paste
2 tbsp. Organic maple syrup
2 tbsp. raw apple cider vinegar
1 tbsp. soy sauce or tamari
1 tsp. paprika
Preheat oven to 375°. Lightly oil a 9 inch loaf pan.
Place all meatloaf ingredients into food processor bowl and pulse until chickpeas are broken up and ingredients are well mixed, stopping to scrape down sides of bowl as needed. Do not overblend.
Press mixture into prepared loaf pan and bake 30 minutes.
While meatloaf bakes, stir glaze ingredients together in a small bowl.
Remove loaf from oven after 30 minutes and spoon glaze overtop of loaf. Bake another 20-25 minutes. Remove from oven and allow to cool at least 10 minutes before cutting.
The longer this sits, the firmer it gets. If it initially feels a bit soft for your liking, let it sit a for a few minutes or prep it a day in advance and reheat the day of serving.
There are many reasons why we should all juice. Today I will be talking about just 3 of those reasons.
1) It contains protein
2) Its full of Live enzymes
3) It gives you energy
Many are surprised to discover greens are one of the best sources of instantly absorbable, alkaline protein. Amino acids are the building blocks of protein and green veggies are loaded with these muscle building nutrients. How do you think cows get their amino acids, magnesium, calcium and other muscle and bone building nutrients? FROM GREENS! They eat the green grass that contains all the phyto-nutrients we need to flourish. So, cut out the middle man and go straight to the source- EAT YOUR GREENS.
I have read so many articles that say meat is the best source of protein out there, its so false. Yes they contain alot of Grams of protein but what your body absorbs is a completely different ball game. Your body will only absorb 20 percent of that protein.
Raw Juice is also full of live enzymes. Food enzymes help make the digestion of food possible. All of natures uncooked and processed foods are full of enzymes. Its what gives us life and health. Live enzymes have a million and one functions, and there are many different kinds of live enzymes. Raw food and raw juice are living foods, they are life. But once you cook your food, they are gone. Enzymes are destroyed at temps over 115 F.
If you want Raw energy without the crash, raw juice is your answer. Coffee is not only acidic in your body but it is also one of the most heavily pesticide sprayed crops around.
Raw juices are liquid nutrition that your body drinks up almost immediately. Enjoy the rich infusion of nutrients.
25 people needed: you want to be part of our food testing day. We are holding a fun event where 25 lucky people get to come in and be the first to try and test our raw food creations. 25 people per day on Wednesday or Saturday.
We would love to hear what you think of the food. We are looking for vegans, vegetarian, paleo,eat eaters, any style of eating you do.
Wednesday July 15th at 6:15pm
Saturday July 18th at 1pm
Location: 3324 Dundas Street West, toronto
You want to be there? Tell us why and tell us what do you classify your eating as?
We look forward to meeting you.