Servings: 7 servings
1.5 qt. glass loaf dish
large saute pan
- 1 ½ cups cooked wild rice
- 1 small onion, chopped
- 8 ounces cremini or white button mushrooms, roughly chopped
- 6 cloves garlic, minced
- 1 small bunch green kale, stems removed, chopped
- 2 teaspoons poultry seasoning blend
- 1 teaspoon dried thyme or 2 Tbsp chopped fresh thyme
- ½ teaspoon smoked paprika
- 2 (15 oz) cans chickpeas, rinsed and drained – or 3 ¼ cups cooked chickpeas
- ¾ cup raw walnut halves – or ⅔ cup raw sunflower seeds for nut-free.
- 2 tablespoons white wine vinegar – or 1 ½ Tbsp apple cider vinegar
- 3 tablespoons tamari – or soy sauce if not GF
- 1 teaspoon fine sea salt
- ½ to 1 teaspoon black pepper
- ¼ cup flour such as chickpea or rice flour (for GF) or spelt or whole wheat
Optional Glaze (select 1 of the following):
- 1 to 2 tablespoons vegan worcestershire – (not GF)
- 1 to 2 tablespoons reduced, good quality balsamic vinegar – tap for recipe
- equal parts tamari and maple syrup
If you haven’t already, cook wild rice according to package instructions, then set aside. Preheat oven to 375 degrees F, and line a 1.5 Qt. loaf pan with parchment paper (this makes it easy to lift the loaf out of the pan after cooking).
Preheat a large saute pan over medium heat. Dry sauté the onion and mushrooms until softened, about 10 minutes. Add the garlic, poultry seasoning, thyme, and paprika, and cook for another minute, stirring frequently. Season with a pinch of salt and pepper.
Add the chopped kale to the pan, and cook until dark green and wilted, about 2 minutes. Remove from heat.
In a large food processor pulse the chickpeas, walnuts, vinegar, tamari, salt, pepper, and flour just until chunky (about 7 or 8 pulses). Transfer to a large mixing bowl. Now add the sautéed vegetables to the food processor, and pulse just 5 or 6 times or until the kale is shredded. Transfer the veggies to the mixing bowl.
Stir to combine the chickpea mixture and vegetables, then stir in the cooked wild rice.
Spoon the mixture into the prepared pan, and use a large spoon or spatula to firmly and evenly press it down into the pan. Bake for 30 minutes. If adding a glaze on top, brush that on now. Return the loaf to the oven and bake for another 10 to 15 minutes or until the top edges are golden and the center of the loaf is hot and only slightly soft when pressed. *Total bake time is about 45 minutes.*
Let the loaf rest in the pan for 30 minutes, then lift out by the parchment paper onto a cutting board or platter. Allow to cool for another 15 to 20 minutes, then slice and serve.
Try not to over-process the ingredients in the food processor. This chickpea meatloaf is especially hearty and rustic thanks to the varying textures and chunky pieces of walnuts and chickpeas.
This recipe is made with gluten-free, whole-food ingredients (unless you use wheat flour). So it will be more fragile than a veggie loaf with gluten or other binders, especially right out of the oven. This is why it’s important to let it rest before serving.
Store leftover chickpea meatloaf in an airtight container in the refrigerator for up to 5 days. Reheat individual servings in a microwave or in a non-stick pan on the stove.
I haven’t tried freezing the loaf yet, but since all of these ingredients are freezer-friendly I suspect it will be fine.