Chickpea and Wild Rice Meatloaf
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1.5 cups cooked, drained chickpeas1 cup cooked wild rice20 grams walnuts1/2 large onion1 medium carrot, peeled and cut into large chunks1 cup sliced mushrooms1 egg OR egg replacement (vegan version)1.5 Tablespoon stone-ground mustard1 Tablespoon nutritional yeast1 Tablespoon thyme1 Tablespoon sage1 Tablespoon marjoram1/5 tsp black pepper
Preheat oven to 350 degrees.
Place walnuts and chickpeas in a food processor and process until finely chopped. Transfer to a large mixing bowl. Place wild rice, carrot, mushrooms and onion in the food processor and process until finely chopped. Mix with chickpea mixture. Add the rest of the ingredients. Put in a loaf pan that has been sprayed with a no-stick spray.
Bake 50 minutes. Let set 30 before removing from the pan.
Serving Size: Makes 10 pieces
Number of Servings: 10
Recipe submitted by SparkPeople user PAT_IMOK.
Place walnuts and chickpeas in a food processor and process until finely chopped. Transfer to a large mixing bowl. Place wild rice, carrot, mushrooms and onion in the food processor and process until finely chopped. Mix with chickpea mixture. Add the rest of the ingredients. Put in a loaf pan that has been sprayed with a no-stick spray.
Bake 50 minutes. Let set 30 before removing from the pan.
Serving Size: Makes 10 pieces
Number of Servings: 10
Recipe submitted by SparkPeople user PAT_IMOK.
Nutritional Info Amount Per Serving
- Calories: 98.2
- Total Fat: 2.9 g
- Cholesterol: 37.2 mg
- Sodium: 153.5 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 2.8 g
- Protein: 4.7 g
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