Spiced Chickpea meatloaf with Butter Gravy
This Indian spiced chickpea pecan meatloaf with fragrant Indian butter chicken-inspired gravy is a hit at the holiday table! If you’re looking to shake up your vegan Thanksgiving routine, this Indian kofta meatloaf is the answer! Soyfree, options for gluten-free, nut-free
Servings: 6
Equipment
- food processor
Ingredients
For the butter sauce gravy:
- 15 ounce can full-fat coconut milk
- 8 ounce can tomato puree
- 1 teaspoon garam masala
- 1 tablespoon ginger-garlic paste Or 3 cloves garlic, 1/2 inch ginger minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon dried fenugreek leaves
- a good dash black pepper and cayenne
For the chickpea loaf:
- 1/2 cup pecans , heaping measure
- 2 ounces mushrooms
- 15 ounce can chickpeas drained, or used 1 1/2 cups of cooked chickpeas or other hearty beans, like white beans
For the spices:
- 1 teaspoon garam masala
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon oregano
- 1 black cardamom or omit if you don't have black cardamom
- 1 teaspoon fenugreek leaves (Kasuri methi)
- 1 teaspoon smoked paprika
- 1 tablespoon dried onion flakes
For the rest of the flavor:
- 2 tablespoons ketchup
- 2 tablespoons ginger-garlic paste
- 2 tablespoons all-purpose flour
- 1 tablespoon dried cranberries or raisins
- 1/4 cup breadcrumbs or more, as needed
For glaze:
- 1 tablespoon of the butter sauce from above
Instructions
Make the butter sauce gravy.
- Add all of the ingredients for the butter sauce gravy to a skillet over medium heat. Mix really well, and bring to a boil. Taste and adjust salt and flavor, and let it simmer for another 2 minutes. Then, switch off the heat. Transfer to your gravy dish
Make the chickpea loaf.
- Preheat the oven to 400° F (205° C)
- Add the pecans, mushrooms, and black cardamom pod to a food processor and process until the pecans are broken down into a coarse meal.
- Add 2/3 of the chickpeas and all of the spices and process for a few seconds, then add ketchup, ginger garlic, the flour, onion flakes, and ginger garlic paste. Process again, until the chickpeas are mostly broken down.
- Transfer this to a bowl, add in the cranberries, the breadcrumbs, and remaining chickpeas and mix well. If the mixture is too soft, then add in another tablespoon or so of breadcrumbs. You just want it to be a somewhat pliable, slightly sticky-ish dough, but not have too much moisture in it.
- Shape this into two mini meatloaves, and place them on a parchment-lined baking sheet. Brush some of the butter sauce onto the chickpea meatloaves, and then bake 15 minutes, then brush again with some more of the butter sauce gravy. Continue to bake for another 10 to 15 minutes, or until the meatloaf is not squishy in the middle when you touch it.
- Remove the loaves from the oven, and let them cool for 15 mins before slicing and serving. The loaf slices even better if you make it ahead, chill in the fridge, then warm up just before serving. I usually make this a day ahead, store it in the fridge, then reheat it in the oven at 315° F (157° C) for 10 minutes or so and then slice and serve it with the butter sauce gravy on the side.
- Storage: store refrigerated for upto 3 days and freeze sliced for upto 2 months. Reheat: in the oven for 10 mins or microwave.
Video
Notes
This recipe is oil-free and soy-free.
For gluten-free, if you use gluten-free breadcrumbs and flour.
For nut-free, use sunflower seeds instead of pecans
Non Indian flavor: omit the garam masala, fenugreek and cardamom in the loaf, Add 1 teaspoon Italian herb blend, 1/2 tsp thyme and 1/2 tsp garlic powder and optionally 1-2 tsp vegan worchestershire.
Use my simple gravy or omit the spices from the butter sauce and use italian herb blend
Nutrition
Calories: 264kcal | Carbohydrates: 37g | Protein: 9g | Fat: 10g | Saturated Fat: 2g | Sodium: 486mg | Potassium: 494mg | Fiber: 8g | Sugar: 11g | Vitamin A: 410IU | Vitamin C: 6mg | Calcium: 95mg | Iron: 4mg