Plant Based Recipes

  • Chickpea Loaf

    I’ve made many “loaf” recipes over the last 3 years trying to come up with the perfect recipe that was hearty and not mushy, and I finally have it.  My husband and I will be having this for Thanksgiving and Christmas Dinner and I wanted to share the recipe here for you to try yourself.  Also for Thanksgiving I will be making my Green Bean Stuffing Casserole.  You can find that recipe right here: WFPB Green Bean Stuffing Casserole!  Let me know what you think!

    Chickpea Loaf

    Servings: 8


    • 2 Cans Chickpeas/Garbanzo Beans
    • 1 Small Onion, Chopped
    • 2 Celery Stalks, Chopped
    • 1/2 Cup Unsweetened Almond Milk
    • 2 Cloves Garlic, diced
    • 2 Cups Whole Wheat Panko Bread Crumbs
    • 2 Carrots, Chopped
    • 2 Tbsp Ground Flax Seeds
    • 2 Tbsp Tomato Paste
    • 3 Tbsp Worcestershire
    • 2 Tbsp Soy Sauce
    • 1 Tsp Liquid Smoke
    • 1/4 Tsp Black Pepper

    Glaze (Optional)

    • 1/4 Cup Tomato Paste
    • 2 Tbsp Maple Syrup
    • 2 Tbsp Apple Cider Vinegar
    • 1 Tbsp Soy Sauce
    • 1 Tsp Paprika


    • Preheat oven to 375 degrees F. 
    • Drain Chickpeas and place into a blender and pulse to break/mash them up lightly. Put into a bowl.
    • Add other ingredients to the bowl and mix together.
    • Put mixture in a loaf pan, lined with parchment paper, and shape into a loaf.
    • Bake for 30 minutes.
    • Mix the glaze ingredients together, and remove the loaf from the oven and spread the glaze on top. (Optional)
    • Bake another 20 minutes.  Serve.