FOOD NEWS
Canned Chickpeas Are The Key To Hearty Vegan Meatloaf
BY KYLE GRACE MILLS
Vegan meatloaf may sound like an oxymoron, but with plant-based substitutions like chickpeas, you can easily create a meat-free "meatloaf" that’s satisfying and delicious.
With lots of protein and a creamy texture when mashed, chickpeas make a great base, and their canning liquid, called aquafaba, works as an egg substitute to hold the loaf together.
Start with two 14-ounce cans of chickpeas, or 3 to 4 cups of cooked fresh or dried chickpeas. Reserve ½ cup of aquafaba or the cooking liquid to use as an egg alternative.
Roughly pureé your chickpeas and add any mix-ins you prefer. Then, add the aquafaba and blend it in as a binding agent before pouring the mixture into your pan and baking it.
For a meaty texture and flavor like meat-based meatloaf, try adding mushrooms, nuts, oats, or breadcrumbs and umami-rich seasonings like soy sauce.
Nutritional yeast, Worcestershire, smoked paprika, and garlic powder also make good seasonings. Flax seeds, shredded carrot, celery, and onion add bulk to the meatloaf.