Chickpea and Bulgur Loaf
A plant-based loaf bound with chickpea flour, bread crumbs, and mashed chickpeas, flavored with sautéed vegetables, bulgur, and tomato paste. An herb-forward alternative to a meatloaf, optionally glazed with Umami Sauce 2.0.
From The How Not to Age Cookbook
- Prep
- 15 min
- Cook
- 55 min
- Total
- 1 h 10 min
- Yield
- 4 to 6 servings
- Category
- Main Course
Nutrition (estimated)
per 1 slice (about 1.5 inches)- Calories
- 270 kcal
- Protein
- 13 g
- Fat
- 4 g
- Carbs
- 48 g
- Fiber
- 11 g
- Sugar
- 5 g
- Sodium
- 260 mg
Ingredients
- red onion
- carrot
- celery
- mushrooms
- garlic
- bulgur
- ground flaxseeds
- white miso paste
- chickpeas
- nutritional yeast
- tomato paste
- chickpea flour
- whole-grain bread crumbs
- Savory Spice Blend 2.0
- pippali
- Umami Sauce 2.0
Instructions
- Sauté red onion, carrot, celery, mushrooms, and garlic in ¼ cup water 5 min. Add bulgur and 1 cup water; simmer covered 15 min. Drain if needed.
- Combine flaxseeds and miso with ¼ cup hot water; let thicken.
- Mash chickpeas in a bowl leaving some texture. Mix in bulgur, flaxseed mixture, nutritional yeast, tomato paste, chickpea flour, bread crumbs, Savory Spice Blend 2.0, and pippali.
- Press into a parchment-lined loaf pan; top with Umami Sauce 2.0. Cover and bake at 350°F 30–40 min.
- Cool 10 min, unmold, slice, and serve.