Ingredients:
· 2 medium onions, finely chopped
· 4 cloves of garlic, finely chopped
· 1 cup (100 g) mushrooms, finely chopped
· 1 cup / 2 carrots, finely grated
· 2 celery stalks, finely chopped
· 2 cups (320 g) cooked chickpeas, rinsed
· 1/2 teaspoon of Himalayan salt
· 1 teaspoon ground pepper
· 1 teaspoon of ground thyme
· 1 tablespoon of delicious yeast
· 1/2 cup (70 g) breadcrumbs
· 1 tablespoon ground flax seeds
· 2 tablespoons soy sauce or tamari
· 2 tablespoons tomato paste
· 1 tablespoon mustard
· 1 teaspoon smoked paprika
Ingredients for the glaze:
·4 tablespoons vegan barbecue sauce
·2 teaspoons maple or other syrup
·1 tablespoon apple cider vinegar
·1 tablespoon soy sauce or tamari
If you don't have these ingredients, you can glaze with ketchup.
Preparation:
Preheat the oven to 180°C and place greaseproof paper in a baking pan.
Sauté the onion, add the garlic for 1 minute, then the mushrooms. Sauté until the mushrooms release their juices and turn light golden brown.
Add the rest of the chopped vegetables, chickpeas, salt, pepper and thyme. Cook for 5-6 minutes until everything is soft. Place in a food processor and add the yeast, breadcrumbs, flax seeds, tomato paste, soy sauce, mustard and
smoked paprika. Pulse until everything is combined until smooth. Transfer the mixture to the tin, spread evenly and bake for 40 minutes. Make the glaze by mixing all the ingredients well to combine. After 40 minutes of baking, pour over
glaze over the loaf and bake for another 10 minutes.
After 10 minutes, remove from the oven and let cool slightly before cutting and serving.