CONTENTS
3 cups chickpeas (~1 cup dry or 2-15 oz cans)
1 medium chopped yellow onion
2 stalks of chopped celery
2 medium diced carrots
4 cloves of minced garlic
1.5 cups oat flour (~2 cups oatmeal; subflour for non-GF)
1 teaspoon mustard
2 tablespoons soy sauce sub tamari gluten-free
1 tablespoon apple cider vinegar or lemon juice
2 tablespoons tomato paste or ketchup
3 tablespoons of your favorite barbecue sauce
3 tablespoons of nutritional yeast
1 teaspoon of red pepper
2 teaspoons of dried parsley
1 teaspoon cumin
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
Optional 1/2 teaspoon paprika for seasoning
1/4 teaspoon black pepper
1/2 teaspoon of salt
Secret
1/4 cup favorite barbecue sauce
2 teaspoons tomato paste or ketchup
1/2 teaspoon paprika,
INSTRUCTIONS
Preheat oven to 375F
Saute the onions, carrots, celery, and garlic over medium heat for 4-6 minutes, until the onions are translucent and just starting to caramelize but don’t stick to the pan.
Mash the chickpeas with a potato masher or fork in a large bowl until there are almost no chickpeas left.
Add the vegetables and all the other ingredients to the bowl and mix until well combined.
Transfer the mixture to an 8×4 or 9×5 inch loaf pan
Cover and cook for 30 minutes
In a small bowl, combine ingredients to make glaze
Uncover, spread the cream evenly on top and bake for another 20 minutes.
Remove from oven and let rest for at least 15 minutes (preferably longer) before slicing; this will allow it to hold its shape better
Sprinkle with dried parsley to garnish before serving, if desired.
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