2 bean meatless meatloaf (vegan, gluten-free)

For the Glaze:
• 1/2 cup ketchup
• 2 tablespoons molasses
• 1 teaspoon chili powder
• 2 tablespoons mustard
• 1/4 cup water

For the meatloaf:
• 1 cup oats
• 1 small onion, diced
• 1/2 large green pepper, diced
• 1 stalk celery diced
• 2 cloves garlic
• 1/2 cup sunflower kernels, sesame, or cashews
• 1 can chickpeas, drained and rinsed
• 1 can pinto beans, drained and rinsed
• 2 tablespoons chili powder
• 2 tablespoons vegan Worcestershire sauce
• 1 pkt. George Washington Seasoning
• 1 tea. Kitchen Bouquet Browning Sauce
• Salt and pepper, to taste

Preheat oven to 375°.

In a small bowl, whisk together all glaze ingredients. Set aside.
In a food processor, pulse the oats until chopped well, but not into a powder.

Add onion, green pepper, celery, garlic, and seed/nut kernels and pulse again until well combined.

Add in chickpeas, pinto beans, chili powder, Worcestershire, seasoning, salt and pepper. Pulse until beans are almost nearly pureed. Leave a little bit of texture.

Spoon bean mixture into a greased loaf pan and even out.

Pour glaze over bean mixture.

Bake for 30-35 minutes or until glaze is caramelized and loaf is solid.


Serving Size: Serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user SLACHETKA103145.