Chickpea and Zucchini Meatloaf, a new Microwave Recipe that is vegetarian, or rather vegan, as I didn’t even use eggs, but a legume mix as an egg substitute.
I have a series of Vegan Jar Cooking Recipes because I’ve decided to embrace this lifestyle more, even though I still consume some vegetarian foods, but I find that consuming more legumes is not only more sustainable, but also more economical, which never hurts these days!
I’ve tried many meatloaf recipes, but all meat-based, like the Air Fryer Meatloaf or the Jar Cooking Meatloaf or even the Instant Pot Meatloaf! I absolutely had to try making a vegan meatloaf and cooking it in the microwave with my crisp tray!
To save time, I used canned chickpeas, but don’t forget my instructions on How to Cook Legumes in Jar Cooking!
And with the same vegan meatloaf mixture, you can make delicious Chickpea and Zucchini Balls in Air Fryer!
If you also want to try making vegan microwave meatloaf, read the recipe below!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking methods: Microwave
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 18 oz canned chickpeas
- 1 lb zucchini
- 3 tbsp legume mix
- 1 clove garlic
- 1 tbsp nutritional yeast
- extra virgin olive oil
- salt
- paprika
- Half leek
- breadcrumbs
- extra virgin olive oil
What You Need to Cook Chickpea and Zucchini Meatloaf
- 1 Microwave Oven
- 1 Baking Tray crisp
How to Prepare Chickpea and Zucchini Meatloaf
Wash the zucchini and trim the ends.
Grate the zucchini with a large-hole grater.
Gather the grated zucchini in a bowl and add a little salt.
Put the chickpeas in the blender along with the paprika and two tablespoons of extra virgin olive oil.
Add the grated zucchini too.
Blend the ingredients until they form a smooth cream.
Pour the mixture into a bowl.
Add the nutritional yeast and legume mix and stir.
With slightly damp hands, or lightly oiled, shape the vegan meatloaf.
Coat the meatloaf in breadcrumbs.
Spray a crisp tray with oil and place the chickpea and zucchini meatloaf inside it.
Cook the chickpea and zucchini meatloaf in the microwave on a combined setting at maximum power for 12 minutes.
After the first cooking time, turn the meatloaf, add half a thinly sliced leek seasoned with a bit of oil and salt, and continue cooking for another 7 minutes.
Once done, remove the vegan meatloaf from the oven and serve it hot.
How to Store Chickpea and Zucchini Meatloaf
The chickpea and zucchini meatloaf can be stored in the fridge for up to three days.
