This meatloaf, or roast if you want, can be served for dinner any time of the year, even for Christmas. Or, I would say especially for Christmas since we both got that holiday feeling when we sat down with our plates filled with what looked like a typical Christmas dinner: beautiful slices of roast, English roast potatoes, pickled redbeets, brussels sprouts with vegan bacon, balsamic-glazed mushrooms and delicious gravy. The only thing missing was “Chestnuts roasting on an open fire” on Spotify.
Leftovers of this incredible meatloaf can be served on your favorite slice of bread, spread with mustard and topped with freshly ground pepper. DEEEELICOUS!
Ingredients for 1 large or 2 smaller roasts:
- 2 cans chickpeas, drained and rinsed
- 1 chopped onion
- 2 stalks of celery, chopped
- 2 carrots, chopped (or grated, but we prefer dices)
- 3 cloves of garlic, crushed or finely chopped
- 2 cups Panko bread crumbs, or – toast 5 slices of bread, and run them in the food processor for a few seconds
- 1/2 cup unsweetened plantbased milk
- 3 tbsp vegan Worchestershire sauce (can be left out if you can’t find it, we order it from Vitacost)
- 3 tbsp soy sauce or Tamari
- 2 tbsp flax meal
- 2 tbsp oil
- 2 tbsp vegan barbeque sauce (or ketchup)
- 1 tsp Liquid Smoke (we left this out last time we made it, but it gives the roast a nice “ham” taste, so use it if you want)
- 1 tsp pepper
- Pinch of salt if the batter isn’t salt enough (taste it before adding salt!)
- Barbeque sauce (or ketchup) for the glaze
This is how you do it:
Find yourself a food processor and 1 large or 2 smaller bread pans (we used aluminium foil – pans from our café). Remember to butter the pans, and/or cover the insides with parchment paper so the roasts doesn’t stick (they are very fragile while hot).
Set the oven to 375 F (200 C) and prepare the batter:
Put the chickpeas in a food processor and add the rest of the ingredients. Do this in two batches if your machine isn’t big enough. You can also just mash it all with a potato masher by hand. Pulse until it’s a coarse batter, there should be a lot of whole chickpeas and veggies in there. We can make hummus another time. 🙂
When you are happy with the consistency and taste (remember to taste the batter and see if it needs more spices etc), spoon the batter into the pans and put them in the oven for about 30 minutes.
Then, take them out and spoon the glaze on top of them, make the surface smooth. Put them back in the oven and let them bake for another 20-30 minutes.
Then, take them out and let them cool in room temperature. Remember, these loaves are very fragile when hot, so let them cool properly before slicing them up. If you want to make PERFECT slices and also want them to be really hot, we recommend that you make the roasts the day before or at least several hours before dinner, let them cool completely in the fridge, then slice them up cold and place the slices onto a baking sheet (with parchment paper) and bake them in the oven until they are piping hot. You can also pan fry them, but again, remember to handle the warm slices carefully.
Serve for dinner or on sandwiches, and enjoy the wonderful taste!