- cooking spray
- 3 tablespoons olive oil, divided
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 2 (15 ounce) cans garbanzo beans, drained
- 2 cups bread crumbs
- 1/2 cup almond milk
- 1/4 cup ketchup, divided
- 2 tablespoons flaxseed meal
- 2 tablespoons soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried sage
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch loaf pan with cooking spray.
- Heat 1 tablespoon oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 3 minutes. Add carrots, celery, and garlic; cook and stir until tender, about 4 minutes.
- Combine remaining 2 tablespoons olive oil, onion mixture, chickpeas, bread crumbs, almond milk, 2 tablespoons ketchup, flaxseed meal, soy sauce, salt, pepper, and sage in the bowl of a food processor. Pulse until just combined; do not overblend. Work in batches if needed. Press mixture into the prepared loaf pan. Brush top with remaining 2 tablespoons ketchup.
- Bake in the preheated oven until golden, about 45 minutes.
03/30/2018
recipepes.com
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