How to Prepare Gordon Ramsay Spicy Chickpea and Mushroom Loaf (vegan)

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, spicy chickpea and mushroom loaf (vegan). It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Spicy Chickpea and Mushroom Loaf (vegan) is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Spicy Chickpea and Mushroom Loaf (vegan) is something which I have loved my whole life.

Chickpea Veggie Loaf with spices and a spicy bbq glaze. Chickpea Cannellini bean Veggie Vegan "Meatloaf" for Thanksgiving and the holidays. Pulse the chickpeas and beans, add spices, shape and bake. You can also shape the mixture into fat balls or patties and bake.

To get started with this recipe, we have to prepare a few ingredients. You can have spicy chickpea and mushroom loaf (vegan) using 11 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Spicy Chickpea and Mushroom Loaf (vegan):

1. Get 1 large brown onion
2. Get 4-5 cloves garlic
3. Take 1 medium carrot
4. Make ready 2 celery stalks
5. Prepare 10-15 large button mushrooms
6. Take 1 can chickpeas, drained and rinsed
7. Make ready 3 oven roasted tomatoes
8. Make ready 5-10 birds eye chilli to taste.
9. Get 2-3 sheets vegan puff pastry
10. Prepare to taste lime juice
11. Get coconut oil for the pot

Spicy Bean and Lentil Loaf Recipe. To the mashed chickpeas, I added a mixture of cooked onion, celery, and red lentils. The red lentils get mushy as they cook, which makes the loaf tender I like meatloaf even better with gravy, and I love mushroom gravy. This version is probably the easiest that I've made, and I doubled it so that I could.

Instructions to make Spicy Chickpea and Mushroom Loaf (vegan):

1. Blend onions, garlic, carrot, celery, tomatoes, chillies, mushrooms, and chickpeas SEPARATELY. Be sure to leave some chunky bits for texture. You don't want a puree.
2. Heat coconut oil in a medium saucepan over low-medium heat.
3. Add onion and garlic to the pot and sauté on a low heat until almost translucent.
4. Add carrot and celery to the onions and garlic. Stir occasionally until tender.
5. Add tomatoes and chilli to the pot and stir through.
6. Add mushrooms and mix until they are visibly softening, then lime juice to taste. I use about 2 tbspn.
7. Add chickpeas and cook on a medium high heat for 10 - 15 minutes stiring regularly. You are looking to acheive a thick consistency.
8. Allow to cool and then transfer into a clean, freezer safe container. Put into the fridge overnight to allow flavours to develop.
9. Take a sheet of puff pastry and lay on a cutting mat. Build 1/3 - 1/2 of the mix along one edge of the pastry and roll to make a loaf. If you have some extra pastry you can trim it to make patterns on top. Place two or three steam scores in the top of the pastry. Repeat until you've used all the mix.
10. Line and grease a pan with a little coconut oil. Bake in a 180 - 200°c oven for 30 minutes or until golden brown.
11. Can also be made in a sausage roll or canapé style by rolling smaller quantities. Be sure to knife press where divisions should be made before cooking to avoid excess pastry crumble.

The red lentils get mushy as they cook, which makes the loaf tender I like meatloaf even better with gravy, and I love mushroom gravy. This version is probably the easiest that I've made, and I doubled it so that I could. Try this chickpea-based vegan loaf as a delicious plant-based meal for Meatless Monday! I think next time I will add a few mushrooms to make it more moist. Maybe I just cooked it a little too long.

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