The chickpea, potato, and zucchini meatloaf is a simple and tasty main dish, suitable for a vegetarian, vegan, or gluten-free dinner by paying attention to certain elements. It’s so good that everyone at the table will want to try it. I know it doesn’t look like one of those meatloaves that make you hungry just by looking at it, but I assure you it’s delicious (not the prettiest, but very tasty). Serve it with cherry tomatoes seasoned with oil and basil when in season or dry oregano, grilled or oven-roasted vegetables, and fresh bread, and everyone will be happy with the chickpea, potato, and zucchini meatloaf. Ah! It’s excellent both hot and cold, making it perfect for all seasons.
- Difficulty: Easy
- Cost: Cheap
- Rest time: 8 Hours
- Preparation time: 30 Minutes
- Portions: 2People
- Cooking methods: Stovetop, Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 zucchini (small)
- 1 1/2 cups chickpeas (cooked and peeled)
- 1/2 cup potatoes (raw weight with skin)
- 2 1/2 tbsp cornstarch
- 1 tbsp ground flaxseeds
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
- 2 tbsp breadcrumbs (or chickpea flour for the gluten-free version)
Tools
- 1 Cutting Board
- 1 Knife
- 1 Frying Pan
- 1 Pot
- 1 Food Processor
- 1 Parchment Paper
- 1 Baking Dish
Steps
Wash the zucchini, remove the ends, and cut it into cubes. Cook it in a pan for a few minutes until golden but still crunchy. Boil the potatoes, peeled and cut into cubes. In the bowl of the food processor, add the chickpeas, potatoes, oil, salt, zucchini, and optionally some herbs (powdered garlic and rosemary, for example, are great). Add the cornstarch, ground flaxseeds, and if you like, a pinch of pepper. Blend everything and let the mixture rest for about ten minutes. If necessary, add breadcrumbs (or chickpea flour), mix well, and shape the meatloaf. Wrap it in parchment paper and let it rest in the fridge for a few hours (better overnight to allow it to firm up well). After resting, transfer the meatloaf with its parchment paper into a baking dish and bake in a preheated oven at 392°F (200°C) for 40 minutes. Let it cool before slicing and serving it drizzled with raw oil and a side of vegetables.
Notes
Recipe source: La dispensa vegana.
