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Meatloaf is off-limits but swap out the meat for veggies and protein-rich garbanzo beans and you've got a filling, tasty vegan dinner to serve with a side of whipped sweet potatoes or to use as filling for sandwiches.
Vegan Meat-Free Loaf
2 (15-ounce) cans garbanzo beans, rinsed, drained
1 onion, finely chopped
1 stalk celery, finely chopped
2 cups shredded carrots
1 cup finely chopped dried cherries
2 tablespoons chopped fresh parsley
2 tablespoons fresh thyme
1/2 cup whole grain bread crumbs (dry)
1 cup wheat germ
1/4 cup ground flax
2 tablespoons olive oil or vegan butter (melted)
Salt and freshly ground black pepper to taste
Preheat oven to 350 degrees F. and spray a large loaf pan with cooking spray.
In a food processor, pulse beans until they are mashed.
Add remaining ingredients and pulse until ingredients are well combined. Do not puree.
Transfer to prepared loaf pan. Bake for 45 minutes.
Let cool for 10 minutes then invert onto a cutting board and cut into slices to serve.