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Monday, May 13, 2019


Smoky and delicious meat free meatloaf with a tangy BBQ top. Made with black beans and chickpeas and a spicy homemade BBQ sauce. This is something that even meat eaters will love!


  • 1 15 ounce can of chickpeas drain and reserve the bean liquid (aquafaba) for later - rinse the beans well
  • 30 oz black beans Drained and rinsed
  • 1 cup Bob's Red Mill Gluten Free Organic Old Fashioned Rolled Oats, 32 Ounce">rolled oats coarsely ground in a food processor
  • 1 cup corn meal
  • 3 tbsp liquid smoke
  • ½ cup aquafaba chickpea liquid from the can
  • 2 tsp olive oil or 2 tbsp (30 ml) vegetable broth if you don’t cook with oil
  • 1 large yellow or white onion finely diced
  • 1 tbsp dried Italian seasoning
  • 2 tsp ground sea salt or to taste
  • 1 tsp ground black pepper or to taste
  • 2 tbsp vegan Worcestershire sauce We use Annie’s brand
  • ½ cup low-sodium vegetable broth
  • 1/3 cup of ketchup
  • 1 cup BBQ sauce

For the BBQ sauce:

  • 1 cup tomato sauce
  • 3 cloves garlic
  • 1/4 cup apple cider vinegar
  • 1 tbsp dark molasses
  • 1/4 cup brown sugar
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1/4 tsp cumin
  • 1/4 tsp cayenne pepper if you don't like spicy food omit this
  • 1/4 tsp white pepper
  • 1 tbsp 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 Note: Don't add this if you don't like really spicy food.
  • 1 tsp olive oil extra virgin
  • 1 tbsp cilantro minced
  • 1 tbsp cornstarch plus 1/4 cup (60 ml) water - mixed together in a small cup until dissolved


  1. Preheat the oven to 350° and line a 9” bread pan with parchment paper or grease the pan.
  2. Process the chickpeas in a food processor until creamy. Put in a large bowl.
  3. Process one can of black beans in the processor until creamy. Put in the bowl with the chickpeas.
  4. For full instructions :

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