This recipe uses cooked chickpeas.
It is best to make this ahead of time so you have time to cool before slicing (so it holds together), then reheat.
45 minutes + 20-30 minutes to cool.
1 tablespoon ground flax + 3 tablespoons water
1/2 cup walnuts
2 cups cooked chickpeas
1 carrot, rough chopped
2 stalks celery, rough choppedSmall handful of parsley
2 cloves garlic
1/4 cup onion
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon each: dried thyme, rosemary
1/2 teaspoon ground sage
salt and pepper
1-2 teaspoons hot sauce (optional)
3-4 tablespoons garbanzo bean flour or ground flax
1. Preheat oven to 350 degrees F. Lightly grease a loaf pan with oil or line with parchment paper.
2. In a small bowl, mix the ground flax with the water and set aside.
3. Place the walnut and chickpeas in a food processor and pulse until very finely chopped. Put into a large bowl.
4. Then pulse the carrot, celery, parsley, garlic, and onion in the food processor (no need to clean in between) and pulse until finely chopped. Add to the bowl with the veggies.
5. Stir in the remaining ingredients. Then mix in the flax and water mixture.
6. Dump into prepared loaf pan and press down firmly.
7. Bake for 40-45 minutes until lightly browned and a little firm.
8. Allow to cool for a good 20-30 minutes! This is very important if you want it to hold together. Then either slice in the pan or invert it to remove the whole loaf before slicing.
Serve with my Mushroom Walnut Gravy (as pictured).