Ingredients
1 tbsp. extra-virgin olive oil
1/2 onion, finely chopped
2 stalks celery, finely chopped
1 medium carrot, peeled and finely chopped
75 g finely chopped baby bella mushrooms
2 (400g) cans chickpeas, drained and rinsed
100 g panko bread crumbs
5 g freshly chopped parsley, plus more for garnish
2 tbsp. low-sodium soy sauce
1 tbsp. vegan Worcestershire sauce
60 g ketchup
60 g barbecue sauce
1/2 tsp. smoked paprika
Salt
Freshly ground black pepper
Directions
Step 1
Preheat oven to 190oC (170oC fan) and line an 20 cm (8") loaf pan with
parchment paper. In a large pan over medium heat, heat oil. Add onion,
celery, carrot, and mushrooms and cook, stirring occasionally, until
vegetables are soft and most of the liquid has cooked out, 6 to 8 minutes.
Step 2
Using a potato masher in a large bowl or food processor, mash the chickpeas
until a rough paste forms (a few large pieces of chickpea are OK). Transfer to a
large bowl if using a food processor.
Step 3
Add cooked vegetables, bread crumbs, parsley, soy sauce, and Worcestershire
sauce to the bowl with chickpeas. In a medium bowl, whisk together ketchup
and barbecue sauce. Add half of this mixture to the bowl with the chickpeas.
Season with paprika, salt, and pepper, and stir until all ingredients are evenly
incorporated.
Step 4
Transfer chickpea mixture to prepared loaf pan and smooth top. Brush half of
the remaining ketchup mixture on loaf and bake for 30 minutes. Remove from
oven, brush with remaining ketchup mixture and bake 30 minutes more.
Remove from oven and let cool 10 minutes. Garnish with more parsley and
serve.
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