Chickpea Loaf - Dr. Sebi's Cell Food – Page 2
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Recipes

Chickpea Loaf - Dr. Sebi's Cell Food

This hearty, alkaline-electric, plant-based "meatloaf "is made from a base of seasoned chickpeas baked up to perfection. It's not quite a classic "meatloaf", this Chickpea Loaf is better!

Ingredients:

  • 1 1/2 cups of finely diced onions
  • 2 bell peppers, finely diced
  • 2 tablespoons grapeseed oil
  • 1/2 cup minced fresh basil
  • 2 tablespoons + 1/2 teaspoon homemade natural granulated onion
  • 1 teaspoon sea salt
  • 3/4 teaspoon dried sage
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon dried thyme
  • 3 cups chickpeas, cooked
  • 1 cup mushrooms (all kinds, except shiitake)
  • 1/2 cup spelt flour
  • Sea salt and cayenne pepper, to taste

Instructions:

  1. Preheat oven to 350 °F.
  2. In a large pan, sauté mushrooms, bell peppers, and onion in grapeseed oil over medium-high heat for 2 to 3 minutes.
  3. Stir in minced basil and remove from heat. Stir in seasonings.
  4. Coarsely chop chickpeas in a food processor or by hand. Stir into sautéed vegetables. Add spelt flour and mix well.
  5. Grease a loaf pan with grapeseed oil. Bake uncovered at 350 °F for 55 to 60 minutes.
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