Chickpea Veggie Walnut Loaf
Gluten-free, Soy-free, Corn-free, Vegan
Saute, (then move to a large mixing bowl):
1 cup diced celery (about 2 stalks)
1 large onion diced
5 medium-large garlic cloves, pressed
Process in a food processor, (then move to a large mixing bowl):
3 cups of chickpeas, drained (reserve an additional 3/4 cup chickpeas for later)
2 T lemon juice
1 T La Chicky seasoning, or other gluten-free, vegan chicken style seasoning, or tamari or Bragg's Liquid amionos
1 1/2 tsp italian herbs
2 tsp sea salt
1 Tbsp onion powder
1 tsp dried basil
When finished with this group, rinse and dry the food processor bowl for the next step
Toast, (then move to a large mixing bowl)
1 cup of walnuts in a dry frying pan on medium-low heat, then place into the cleaned out food processor bowl and pulse to make crumbs with
3/4 cup of gluten free rolled oats (reserve an additional 1/2 cup of gluten-free rolled oats for later)
Add and Mix the remaining ingredients into the large mixing bowl with all the above.
3 cups shredded potatoes
1 cup shredded carrots
1 - 10oz. package of frozen chopped spinach, thawed
3/4 cup dried cranberries
3/4 cooked garbonzo beans (the ones you reserved up above)
1/2 cup gluten-free rolled oats (not processed)
1/4 cup tapioca starch
You may adjust the salt as needed according to if you used canned garbonzo beans or if you used the saltier canned beans. I used home cooked garbonzos, and thus needed more salt. Also, the potatoes will absorb salt during the cooking time.
Place in a 9 by 13 casserole dish, or divide between two loaf pans. Lightly spray or oil the dishes. Spoon in the mixture and smooth.
Bake at 375 degrees for 1 hour.
Serve with cranberry sauce.