Indian Spiced Chickpea Meatloaf with Butter sauce Gravy (soy-free, gluten-free option)

This Indian spiced chickpea pecan meatloaf with fragrant Indian butter chicken-inspired gravy is successful at the vacation table! In the event you’re trying to shake up your vegan Thanksgiving routine, this Indian kofta meatloaf is the reply!

This flavorful spiced chickpea loaf with Indian spices and a butter sauce gravy is an element of my Indianized Thanksgiving series. This month, I’m sharing a bunch of recipes for vegan Thanksgiving dishes with an Indian spin.

I made a decision to make an Indianized Thanksgiving spread, but as a substitute of constructing the same old Indian dishes — like my tikka masala, butter tofu, or gobi musallam (whole roasted cauliflower) — after which serving with naan and rice, I desired to keep the trimmings of the Thanksgiving meal and add Indian elements to it. So you have got meatloaf and gravy, roasted veggies, cranberry sauce chutney and a side of crispy spinach pastry, but all with an Indian touch.

This whole meal may be very easy to make, and also you do almost all the cooking within the oven. You simply must simmer the butter sauce and cook some spinach on the stovetop. The entire remainder of this meal is baked. That makes it rather more hands-free than traditional Thanksgiving meals, so you possibly can spend more time with family and friends and fewer time standing over the stove.

This chickpea loaf has Indian spices, and the gravy is a fast mix and boil butter chikin sauce that you simply’ll also use because the glaze for the meatloaf. The veggie side is spiced, glazed carrots, and the cranberry sauce is made right into a cranberry chutney with garam masala and green chili added to it. For the pastry, we’re using spinach and vegan cream cheese, however the spinach is spiced like saag or palak tofu, so it has all those flavors going and is delicious and creamy. Be careful for all these recipes coming up this week!

Why You’ll Love this Chickpea Loaf

• Thanksgiving vibes with amazing, Indian flavors.
• Easy to make within the oven.
• Quick, creamy, stovetop butter chicken sauce gravy.
• oil-free and soy-free with a gluten-free option

More Vegan Loaf Recipes

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Spiced Chickpea meatloaf with Butter Gravy

This Indian spiced chickpea pecan meatloaf with fragrant Indian butter chicken-inspired gravy is successful at the vacation table! In the event you’re trying to shake up your vegan Thanksgiving routine, this Indian kofta meatloaf is the reply! Soyfree, options for gluten-free, nut-free

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Primary

Cuisine: Indian Fusion

Servings: 6

Calories: 264kcal

Writer: Vegan Richa

Ingredients

For the butter sauce gravy:

• 15 ounce (425.24 ml) can full-fat coconut milk
• 8 ounce (226.8 ml) can tomato puree
• 1 teaspoon garam masala
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon dried fenugreek leaves
• a superb dash black pepper and cayenne

For the chickpea loaf:

• 1/2 cup (65 g) pecans , heaping measure
• 2 ounces (56.7 g) mushrooms
• 15 ounce (425.24 g) 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 for those who don’t have black cardamom
• 1 teaspoon fenugreek leaves (Kasuri methi)
• 1 teaspoon smoked paprika
• 1 tablespoon dried onion flakes

For the remainder of the flavour:

• 2 tablespoons ketchup
• 2 tablespoons ginger-garlic paste
• 2 tablespoons all-purpose flour
• 1 tablespoon dried cranberries or raisins
• 1/4 cup (27 g) breadcrumbs or more, as needed

For glaze:

• 1 tablespoon of the butter sauce from above

Instructions

Make the butter sauce gravy.

• Add all the ingredients for the butter sauce gravy to a skillet over medium heat. Mix very well, and produce to a boil. Taste and adjust salt and flavor, and let it simmer for an additional 2 minutes. Then, switch off the warmth. 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 right into a coarse meal.

• Add 2/3 of the chickpeas and all the spices and process for a number of seconds, then add all the sauces, the flour, onion flakes, and ginger garlic paste. Process again, until the chickpeas are mostly broken down.

• Transfer this to a bowl, add within the cranberries, the breadcrumbs, and remaining chickpeas and blend well. If the mixture is just too soft, then add in one other tablespoon or so of breadcrumbs. You simply want it to be a somewhat pliable, barely sticky-ish dough, but not have an excessive amount of moisture in it.

• Shape this into two mini meatloaves, and place them on a parchment-lined baking sheet. Brush a number of the butter sauce onto the chickpea meatloaves, after which bake quarter-hour, then brush again with some more of the butter sauce gravy. Proceed to bake for an additional 10 to quarter-hour, or until the meatloaf shouldn’t be squishy in the center if you touch it.

• Remove the loaves from the oven, and allow them to cool for 15 mins before slicing and serving. The loaf slices even higher for those who make it ahead, chill within the fridge, then warm up just before serving. I often make this a day ahead, store it within the fridge, then reheat it within the oven at 315° F (157° C) for 10 minutes or so after which 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: within the oven for 10 mins or microwave.

Notes

This recipe is oil-free and soy-free.
For gluten-free, for those who use gluten-free breadcrumbs and flour.
For nut-free, use sunflower seeds as a substitute of pecans 

Nutrition

Nutrition Facts

Spiced Chickpea meatloaf with Butter Gravy

Amount Per Serving

Calories 264
Calories from Fat 90

% Day by day Value*

Fat 10g15%

Saturated Fat 2g13%

Sodium 486mg21%

Potassium 494mg14%

Carbohydrates 37g12%

Fiber 8g33%

Sugar 11g12%

Protein 9g18%

Vitamin A 410IU8%

Vitamin C 6mg7%

Calcium 95mg10%

Iron 4mg22%

* Percent Day by day Values are based on a 2000 calorie weight loss program.

Ingredients and Substitutions

• coconut milk – Full-fat coconut milk is the bottom for the butter sauce gravy. Use cashew milk as substitute
• tomato puree – Quite than cooking down chopped tomatoes, we’ll use canned puree for a quicker result.
• dry spices – For the gravy, you’ll need garam masala, onion powder, dried fenugreek leaves, black pepper, and cayenne. To season the loaf, we’re using garam masala, salt and pepper, oregano, black cardamom, dried fenugreek leaves, smoked paprika, and dried onion flakes. You’ll be able to omit the black cardamom pod, for those who can’t find this ingredient.
• ginger-garlic paste – For seasoning the gravy and the loaf. Or Use minced ginger garlic
• pecans – That is party of the chickpea loaf’s meaty texture. – use walnuts or sunflower seeds as a sub
• mushrooms – Adds much more meatiness to the loaf!
• chickpeas – Use canned chickpeas or cooked, drained chickpeas to make the loaf. Use other white beans or lentils for those who don’t wish to use chickpeas
• ketchup – For flavoring the loaf and so as to add moisture. Or use tomato paste
• all-purpose flour – Acts as a binder for the loaf.
• dried cranberries – Adds a bit texture and sweetness to the chickpea loaf.
• breadcrumbs – To assist the dough for the loaf come together.

Suggestions

• Make the butter sauce first, since this can be the glaze for the chickpea loaf.
• While you’re making the dough for the loaf, don’t use all the chickpeas within the food processor! Leave about 1/3 of the can aside and add later, so your loaf may have some good texture.
• This loaf slices best when it’s a bit cooler. Either cool before slicing or make a day ahead and reheat on a lower heat before slicing and serving.

Easy methods to Make the Chickpea Meatloaf with Butter Gravy

Make the butter sauce gravy first. 

Add all the ingredients for the butter sauce gravy to a skillet over medium heat. Mix very well, and produce to a boil. Taste and adjust salt and flavor, and let it simmer for an additional 2 minutes. Then, switch off the warmth.

Now, make the chickpea meatloaf. 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 right into a coarse meal. 

Add 2/3 of the chickpeas and all the spices and process for a number of seconds, then add all the sauces, the flour, onion flakes, and ginger garlic paste. Process again, until the chickpeas are mostly broken down. 

Transfer this to a bowl, add within the cranberries, the breadcrumbs, and remaining chickpeas and blend well. If the mixture is just too soft, then add in one other tablespoon or so of breadcrumbs. You simply want it to be a somewhat pliable, barely sticky-ish dough, but not have an excessive amount of moisture in it. 

Shape this into two mini meatloaves, and place them on a parchment-lined baking sheet.

Brush a number of the butter sauce onto the chickpea meatloaves, after which bake quarter-hour, then brush again with some more of the butter sauce gravy. Proceed to bake for an additional 10 to quarter-hour, or until the meatloaf shouldn’t be squishy in the center if you touch it.

Remove the loaves from the oven, and allow them to cool for a bit bit before slicing and serving. It slices even higher for those who make it ahead, chill within the fridge, then warm up just before serving. I often make this a day ahead, store it within the fridge, then reheat it within the oven at 315° F (157° C) for 10 minutes or so after which slice and serve it with the butter sauce gravy on the side.

Ceaselessly Asked Questions