Vegan meatloaf

Name: vegan meatloaf
Cook time: 15 min
Total time: 50 min
Yield: 8
Ingredients: 800 g canned chickpeas; 800 g black beans; 10 g fresh flat parsley; 2 toe garlic; 1,5 tl smoked paprika; 50 g baked onions; 1,5 tl dried thyme; 4 el bread crumbs; 2 el traditional olive oil; 100 ml Ketchup

Meatloaf without meat with chickpeas, black beans, parsley, thyme, paprika and ketchup.

Ingredients

Kitchen Stuff

1 food processor
1 cake mold 30 cm
1 baking paper

Directions

Preheat the oven to 200 ºC. Put the chickpeas and black beans in a colander, rinse with cold running water and drain well.
Cut the parsley coarsely.
Keep ¼ of the chickpeas separate. Put all ingredients except the ketchup in the food processor and mix into a coherent whole.
Here and there may be some coarser pieces in between.
Spoon the rest of the chickpeas through the mixture. Season with pepper and salt.
Grease the cake mold. Divide the mixture over the cake tin, press well and smooth.
Fry the meatloaf for about 25 minutes in the middle of the oven until golden brown. Remove from the oven and pour carefully on a baking tray covered with parchment paper.
Brush the top and sides with the ketchup. Bake for another 10 minutes in the middle of the oven without baking form.