Hey pixels!! As I promised yesterday, here is the second part of my Thanksgiving menu! A main course, which is a vegan meatloaf made using chickpeas. And a nice dessert. I think you remember it: it’s our Pumkin Pie. It was our way to celebrate Halloween.
It’s an easy and inexpensive recipe, which is made in less than an hour. This is good, because no one wants to spend a whole festive day cooking. And while it’s in the oven, you can make our nice Mashed potatos + Vegan mushroom gravy. This way you’ll have a complete menu!! All meat free (you can replace easily the eggs in the pie).
Enjoy your day, my happy pixels!! Happy Thanksgiving!! 😉
- 3 1/3 cups cooked chickpeas, drained and rinsed
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 garlic cloves, minced
- 2 cups panko breadcrumbs
- 1/2 cup unflavored soy or almond milk
- 2 tbsp. olive oil
- 2 tbsp. tomato paste
- 1/4 tsp. black pepper
Preheat oven to 180ºC. Lightly oil a meatloaf pan or some individual ramekins.
Working in batches if needed, place all meatloaf ingredients into food processor bowl and pulse until chickpeas are broken up and ingredients are well mixed, stopping to scrape down sides of bowl as needed. Do not overblend. If working in batches, transfer each batch to a large mixing bowl when complete and then mix by hand.
Press mixture into prepared loaf pan or ramekins and bake 25-30′.
Do you have your own Thanksgiving menu ready? Why not trying this recipe? It’s yummy and healthy, my happy pixels!!
Are you going to take pictures of your Thanksgiving food? If you Instagram them, you can use the hashtag #thehappiestpixel. Thanks, my lovely pixels!! Have a great Thanksgiving!!