Recipe: Yummy Chickpea and Lentil Neatoaf

Chickpea and Lentil Neatoaf. This lentil and chickpea meatloaf is high in protein, fibre, iron, magnesium, manganese, B vitamins and vitamin A. It would go really well with roasted vegetables and my roasted brussels sprouts with cranberries and pecans. Sauté the chopped onion, garlic, celery, and carrots in a pan lined with a thin layer of water.

Mix everything together unitl it is all well combined. Scoop the chickpea vegan meatloaf mixture into nonstick loaf pan, silicone loaf pan, or line a loaf pan with parchment paper. This Easy Vegan Meatloaf with Lentils and Chickpeas is perfect for a healthy and filling holiday main dish that everyone can enjoy! You can cook Chickpea and Lentil Neatoaf using 15 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Chickpea and Lentil Neatoaf

1. Prepare 1 can of chickpeas.
2. You need 1 cup of already prepared brown lentils.
3. It's 1.5 cups of quick cooking Oats.
4. You need 1 cup of Mushrooms diced small.
5. You need 1 cup of Carrot diced small.
6. You need 1 of small Onion diced small.
7. Prepare 1 can of diced Tomatoes.
8. It's of Vegan no sugar ketchup or 1 small can of tomato paste.
9. Prepare 2 tablespoons of fresh parsley chopped.
10. It's 1/2 teaspoon of smoked paprika.
11. It's 1/2 teaspoon of sweet paprika.
12. Prepare 1/2 teaspoon of onion powder.
13. It's 1/2 teaspoon of garlic powder.
14. You need 1 tablespoon of Vegan Worcestershire Sauce.
15. Prepare 1/4 of vegetable broth.

There are a few different options for a filling vegetarian/vegan holiday main dish, but this Easy Vegan Meatloaf with Lentils and Chickpeas has to be my favorite one! Tips For Making a Perfect Chickpea Vegan Meatloaf. Mix everything up in batches if needed. Please, please, please don't do it!

Chickpea and Lentil Neatoaf instructions

1. Dry sauté onion until translucent, add mushrooms and vegetable broth and cook for an additional 2 minutes. Then add cooked lentils, diced tomatoes and all of the spices and the vegan Worcestershire sauce. Let these all cook on medium low for about 10 minutes till tomatoes start to break down..
2. While the tomato lentil mixture is cooking, Steam carrots until slightly tender. Keep checking every two minutes by piercing with fork..
3. Rinse can of chickpeas and add to medium to large size bowl then add steamed carrots. Mash the chick peas and carrots with a potato masher leaving some of the chickpeas almost whole for added texture..
4. Preheat oven to 350 degrees F. Then add lentil and tomato mixture to mashed chickpeas and carrots. Mix well to combine it should be moist. If not moist enough you can add some water small amount at a time..
5. Line a loaf pan with parchment paper for easy cleanup. Place mixture in loaf pan. Top loaf with either tomato paste or vegan ketchup..
6. Place in oven and bake for about 30 minutes until top is crispy and lightly browned..
7. Take out of oven and let cool for about 10 minutes before cutting into slices..
8. Enjoy!.

Check out my shots above: the mixture is chunky! There's even a whole chickpea or two in there. This vegan meatloaf is made with chickpeas and lentils and that not only contributes lots of nutrition value (see below for that info) but it guaranteed that you'd be full. One slice is literally enough for me to be full eating this in a meal, so keep that in mind that this loaf could also feed quite a few people. This lentil loaf uses a base of lentils and mushrooms which I choose for their meaty flavors and textures.