Smoky Southern-Style Meatless Meatloaf

• Produce

  • 2 15 ounce cans Black beans
  • 1 15 ounce can Chickpeas - drain and reserve the bean liquid
  • 1 tbsp Cilantro
  • 3 cloves Garlic
  • 1 tsp Onion powder
  • 1 Yellow or white onion, large

• Canned Goods

  • 1/2 cup Vegetable broth

• Condiments

  • 1/3 cup Ketchup
  • 1 tbsp Lime juice
  • 3 tbsp Liquid smoke
  • 1 tbsp Molasses, dark
  • 1 Pepper in adobo sauce - remove
  • 1 cup Tomato sauce
  • 2 tbsp Vegan worcestershire sauce

• Pasta & Grains

  • 1 cup Oats, whole

• Baking & Spices

  • 1 tsp Black pepper - or add what you feel comfortable with, ground
  • 1/4 cup Brown sugar
  • 1/4 tsp Cayenne pepper
  • 1 cup Corn meal
  • 1 tbsp Italian seasoning, dried
  • 1 tsp Paprika
  • 1 tsp Salt
  • 2 tsp Sea salt - or add what you feel comfortable with, ground
  • 1/4 tsp White pepper

• Oils & Vinegars

  • 1/4 cup Apple cider vinegar
  • 3 tsp Olive oil

• Nuts & Seeds

  • 1/4 tsp Cumin

• Other

  • ½ cup of aquafaba (chickpea liquid
  • 1 cup Of bbq sauce - you can buy it or make my recipe

Found on veganosity.com

Description

Ingredients

• 1 15 ounce can of chickpeas – drain and reserve the bean liquid for later - rinse the beans well
• 2 15 ounce cans of black beans – rinsed well
• 1 cup of rolled oats coarsely ground in a food processor
• 1 cup of corn meal
• 3 tablespoons of liquid smoke
• ½ cup of aquafaba (chickpea liquid)
• 2 teaspoons of olive oil or 2 tablespoons of vegetable broth if you don’t cook with oil
• 1 large yellow or white onion – finely diced
• 1 tablespoon of dried Italian seasoning
• 2 teaspoons of ground sea salt – or add what you feel comfortable with
• 1 teaspoon of ground black pepper – or add what you feel comfortable with
• 2 tablespoons of vegan Worcestershire sauce (I use Annie’s brand)
• ½ cup of vegetable broth
• 1/3 cup of ketchup
• 1 cup of BBQ sauce - You can buy it or make my recipe
• For the BBQ sauce:
• 1 cup of tomato sauce
• 3 cloves of garlic
• 1/4 cup of apple cider vinegar
• 1 tablespoon of dark molasses
• 1/4 cup of brown sugar
• 1 teaspoon of salt
• 1 teaspoon of paprika
• 1 teaspoon onion powder
• 1/4 teaspoon cumin
• 1/4 teaspoon of cayenne pepper
• 1/4 teaspoon of white pepper
• 1 tablespoon of lime juice
• 1 pepper in adobo sauce – remove the seeds (the pepper is optional, this will make the sauce extra spicy, if you use it make sure to remove the seeds)
• 1 teaspoon olive oil
• 1 tablespoon cilantro

Directions

• Preheat the oven to 350° and line a 9” bread pan with parchment paper or grease the pan.
• Process the chickpeas in a food processor until creamy. Put in a large bowl.
• Process one can of black beans in the processor until creamy. Put in the bowl with the chickpeas.
• Pulse the second can of black beans until lightly ground into small pieces. Put in the bowl with the chickpeas and other can of black beans.
• Grind the oats until it turns into a course flour. Add to the bowl with the beans.
• Add the cornmeal, liquid smoke, and aquafaba to the bowl with the beans.
• Heat a large skillet on medium heat and add the oil or the 2 tablespoons of vegetable broth if you don’t cook with oil. When the oil or broth is hot add the onions and reduce the heat to medium-low. Stir well. Add the Italian seasoning, salt, and pepper, stir well, and cook until the onions are soft and translucent. Don’t let them brown. Approximately five minutes.
• Add the Worcestershire sauce , vegetable broth, and ketchup to the onions and stir until the ketchup dissolves. Add to the bean mixture. Gently fold the ingredients until they’re well combined. Spoon into the bread pan and press evenly, making sure that the loaf ingredients are pushed into the corners of the pan.
• Evenly spread the BBQ sauce on top of the loaf and bake for an hour and twenty minutes or until a wooden toothpick is inserted and come out clean.
• Cool for ten to fifteen minutes to allow it to set before cutting.
• BBQ Sauce:
• Put the sauce ingredients in a blender and blend until fully combined and smooth. Pour into a medium sauce pan and bring to a boil. Reduce to a low simmer and cook for twenty minutes, stir occasionally to avoid scorching the sauce.
• Enjoy!