Chickpea and Bulgur Loaf

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

1. In a saucepan, heat ¼ cup (60ml) of water over medium heat.
2. Add the red onion, carrot, celery, mushrooms, and garlic. Cover and cook until softened, about 5 minutes.
3. Add the bulgur and 1 cup (235ml) of water and bring to a boil.
4. Lower the heat to low, cover, and simmer until the bulgur is tender and the water is absorbed, about 15 minutes.
5. If any water remains, drain it off.
6. Preheat the oven to 350°F (175°C).
7. In a small cup or bowl, combine the flaxseeds and miso paste with ¼ cup (60ml) of hot water.
8. Stir to blend well, then set aside.
9. Place the chickpeas in a large bowl and mash well while leaving some texture.
10. Add the cooked bulgur mixture to the bowl and stir in the flaxseed mixture.
11. Add the nutritional yeast, tomato paste, chickpea flour, bread crumbs, Savory Spice Blend 2.0, and pippali.
12. Mix well until thoroughly combined.
13. Pinch off a small amount of the mixture to see whether it holds together.
14. If it is too wet, mix in more bread crumbs.
15. Spoon the mixture into a parchment paper–lined loaf pan, pressing with your hands to make a smooth loaf.
16. Spread some Umami Sauce 2.0 (if using) over the top of the loaf.
17. Cover and bake until firm, 30 to 40 minutes.
18. Remove from the oven and set aside to cool for 10 minutes before turning out of the pan to a flat work surface to slice and serve.