That boring and old idea that vegans eat just lettuce and veggies is long gone. Nowadays, many people follow plant-based diets because they consider them to be healthier and because they have grown tired of eating produce that comes from other living creatures. Anti-speciesism has gained a lot of popularity over the last decades, and the number of people that follow plant-based diets is increasing as time goes by.
We all know that it is a myth that only people who eat meat can make more interesting recipes, or are able to cook better meals. Together with the number of vegans, the number of vegan recipes has also increased! Vegans have developed fascinating ideas and options that allow us to eat better, healthier, and try different flavors all at the same time and without using anything that comes from other animals!
Today, we want to introduce you to a chickpea and mushroom meatloaf, a vegan recipe that you can make at home when you want to have a comfort meal or to make for your friends when they come to visit. We also recommend you visit https://successrice.com/recipes/vegan-brown-rice-bbq-meatloaf/ and try making their BBQ brown rice meatloaf, a delicious option to make as well if you don’t have chickpeas at home!
Delicious Chickpea and Mushroom Meatloaf
This is a wholesome vegan recipe, full of flavor, packed with nutrients, and with an incredible texture that you will absolutely love. In this recipe you will find walnuts, wild rice, chickpeas, kale, and mushrooms; all these flavors will make a great meal, perfect for any weeknight or to act as the centerpiece for any holiday table!
You will need the following ingredients
- 1 and ½ cups of cooked wild rice.
- 2 cans of chickpeas.
- 8 ounces of mushrooms (could be white button or cremini).
- 1 small bunch of green kale.
- 1 onion.
- 6 cloves of garlic.
- ¾ cup of walnuts.
- 2 teaspoons of dried thyme.
- 2 teaspoons of smoked paprika.
- 2 tablespoons of white vinegar.
- 4 tablespoons of soy sauce.
- ¼ cup of chickpea or rice flour.
- Salt and pepper to taste.
- Olive oil.
How to make it
- First, you need to make the wild rice if you don’t have it made beforehand. Follow the instructions in the package and set it aside. After the rice is done, preheat the oven to 375 degrees Fahrenheit. Prepare your loaf pan with parchment paper so that it is easier to lift the meatloaf when ready.
- Drizzle a large pan with olive oil and sauté your finely chopped onions and your mushrooms, which should be roughly chopped. Cook them for about ten minutes and add your garlic cloves, finely chopped. Season with dried thyme, smoked paprika, two tablespoons of soy sauce, salt, and pepper to taste.
- Now is the time to add chopped kale, without its stems, to the pan. Cook it until the leaves are dark green. This should take you about two minutes. Remove from the heat and set aside.
- Use two cans of chickpeas and add them to a food processor. Together with the chickpeas, add walnuts, white vinegar, two tablespoons of soy sauce, salt, pepper, and chickpea or rice flour. Give about seven to eight pulses to all your ingredients and transfer the mixture to a large bowl.
- Combine your veggies with the chickpea mixture and add the cooked wild rice as well. Try the combination of flavors and add some salt, pepper, or smoked paprika to taste.
- Use the prepared pan and with a spatula or a spoon press down the mixture. Bake it for about thirty minutes.
- You can even make a glaze to put on top of your meatloaf. If you decide to do so, remove the meatloaf from the oven, drizzle it with your glaze, and let it bake for another fifteen minutes.
- Let the meatloaf rest for, at least, half an hour. Then, lift the parchment paper and place the meatloaf over a platter. Let it cool and this is ready to be served!
One extra tip
If you have some leftovers, you can store your chickpea and mushroom meatloaf in the fridge for up to five days. Just make sure to store it in an airtight container with a lid. Reheat each serving and enjoy this flavorful recipe!
