CHICKPEA LOAF, VEGAN, GLUTEN FREE

This is one of my favorite savory chickpea dishes.
I especially love the sauce, it tops this dish to perfection!

2-3 Carrots, peeled and processed
1 large Onion, peeled and processed
2 cans Chickpeas processed (or approx 2 cups dry Chickpeas that you cooked yourself, approx 3 cups already cooked)
1/4 cup Nutritional Yeast (Brewers Yeast flakes)
2 tsp Salt 
2 tsp Onion Powder
1 tsp ground Celery Seed
1 tsp Garlic Powder
3 Tbsp ground Flax Seed
3 cups Quick Oats
1/2 cup water if mixture is dry

Pre-heat oven to 350 degrees
1. Process Carrots, Onion, and Chickpeas separately and add to a large mixing bowl.
2. Then add the seasonings and rest of the ingredients and mix well.
Depending on the water content of your produce, which can vary, you may need to add about 1/2 cup of water.  You want the mix to hold together nicely without being soggy.  
3. Once well mixed, then add to an oiled casserole dish (approx 9x13), put in the oven and set your timer for 30-35 minutes.

Now it's time to make the glaze!

Maple glaze:  Add the following ingredients to a bowl and whisk to mix well
1 cup Maple Syrup
1 6oz can Tomato Paste
3 Tbsp Lemon Juice
1 tsp Paprika
1/2 tsp salt
1/2 tsp Wrights Liquid Smoke

When loaf has baked for 30-35 minutes, remove from oven and add the Maple Glaze and smooth over the top of the loaf.
Return to the oven and bake for another 15-20 minutes.

Printable PDF HERE