1 hr, 20
1 hr, 35
- 1 cup of rolled oats coarsely ground in a food processor
- 1 cup of corn meal
- 1 (15 ounce) can of chickpeas – drain and reserve the bean liquid (aquafaba)for later - rinse the beans well
- 2 (15 ounce) cans of black beans – rinsed well
- 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
- 3 tablespoons of liquid smoke
- ½ cup of aquafaba (chickpea liquid from the can)
- 1 teaspoon of ground black pepper – or add what you feel comfortable with
- 2 tablespoons of vegan Worcestershire sauce (I use Annie’s brand)
- 1 tablespoon of dried Italian seasoning
- 2 teaspoons of ground sea salt – or add what you feel comfortable with
- 1/3 cup of ketchup
- ½ cup of vegetable broth
- 1 cup of BBQ sauce - You can buy it or make my recipe
For the BBQ sauce:
- 1/4 cup of apple cider vinegar
1 tablespoon of dark molasses
1 cup of tomato sauce
3 cloves of garlic
1 teaspoon of paprika
1 teaspoon onion powder
1/4 cup of brown sugar
1 teaspoon of salt
1/4 teaspoon of white pepper
1 tablespoon of lime juice
1/4 teaspoon cumin
1/4 teaspoon of cayenne pepper (if you don't like spicy food, omit this)
1 teaspoon olive oil
1 tablespoon cilantro
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 tablespoon cornstarch plus 1/4 cup water - mixed together in a small cup
- 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 the mixture until it's evenly distributed throughout the pan, make 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 comes out clean.
- Cool for ten to fifteen minutes to allow it to set before cutting.
Mix the cornstarch and water together and set aside.
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.Add the cornstarch mixture and stir until fully combined and cook for five more minutes.
Wrap in foil and store in the refrigerator for up to one week.
Recipe By: https://www.veganosity.com/smoky-southern-style-meatless-meatloaf/