Spicy Chickpea and Mushroom Loaf (vegan)
Spicy Chickpea and Mushroom Loaf (vegan)

Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, spicy chickpea and mushroom loaf (vegan). One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Chickpea Veggie Loaf with spices and a spicy bbq glaze. Chickpea Cannellini bean Veggie Vegan "Meatloaf" for Thanksgiving and the holidays. Pulse the chickpeas and beans, add spices, shape and bake.

Spicy Chickpea and Mushroom Loaf (vegan) is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Spicy Chickpea and Mushroom Loaf (vegan) is something that I’ve loved my entire life.

To get started with this recipe, we must first prepare a few components. You can have spicy chickpea and mushroom loaf (vegan) using 11 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Spicy Chickpea and Mushroom Loaf (vegan):
  1. Take 1 large brown onion
  2. Get 4-5 cloves garlic
  3. Make ready 1 medium carrot
  4. Prepare 2 celery stalks
  5. Get 10-15 large button mushrooms
  6. Make ready 1 can chickpeas, drained and rinsed
  7. Prepare 3 oven roasted tomatoes
  8. Make ready 5-10 birds eye chilli to taste.
  9. Prepare 2-3 sheets vegan puff pastry
  10. Prepare to taste lime juice
  11. Prepare coconut oil for the pot

I make this super simple vegan Chickpea, Spinach and Mushroom Sauté once or twice a week for my husband. The seared mushrooms, seasoned with garlic and spices, taste almost meaty when combined with the nutty chickpeas and steamed spinach. Bright, tangy, spicy and slightly sweet. Try a twist on traditional meat loaf with this chicken loaf that begins in the food processor.

Steps to make Spicy Chickpea and Mushroom Loaf (vegan):
  1. Blend onions, garlic, carrot, celery, tomatoes, chillies, mushrooms, and chickpeas SEPARATELY. Be sure to leave some chunky bits for texture. You don't want a puree.
  2. Heat coconut oil in a medium saucepan over low-medium heat.
  3. Add onion and garlic to the pot and sauté on a low heat until almost translucent.
  4. Add carrot and celery to the onions and garlic. Stir occasionally until tender.
  5. Add tomatoes and chilli to the pot and stir through.
  6. Add mushrooms and mix until they are visibly softening, then lime juice to taste. I use about 2 tbspn.
  7. Add chickpeas and cook on a medium high heat for 10 - 15 minutes stiring regularly. You are looking to acheive a thick consistency.
  8. Allow to cool and then transfer into a clean, freezer safe container. Put into the fridge overnight to allow flavours to develop.
  9. Take a sheet of puff pastry and lay on a cutting mat. Build 1/3 - 1/2 of the mix along one edge of the pastry and roll to make a loaf. If you have some extra pastry you can trim it to make patterns on top. Place two or three steam scores in the top of the pastry. Repeat until you've used all the mix.
  10. Line and grease a pan with a little coconut oil. Bake in a 180 - 200°c oven for 30 minutes or until golden brown.
  11. Can also be made in a sausage roll or canapé style by rolling smaller quantities. Be sure to knife press where divisions should be made before cooking to avoid excess pastry crumble.

Here, ketchup is replaced with an easy Here, ketchup is replaced with an easy mushroom sauce for a more upscale topping. —Keri Schofield Lawson, Brea, California. Try this chickpea-based vegan loaf as a delicious plant-based meal for Meatless Monday! I think next time I will add a few mushrooms to make it more moist. Maybe I just cooked it a little too long. » Chickpea and mushroom curry. This cracking recipe is on a mission to prove that fast food doesn't have to be unhealthy.

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