A plant-based alternative to the classic meatloaf.
Ingredients for 4 portions
- Dried chickpeas 200 g (or 2 large tins of boiled chickpeas)
- Carrots 200 g
- Onion 1
- Eggs 4
- Flour 4 tbsp
- Breadcrumbs 4 tbsp
- Parmesan 80 g
- Parsley to taste
- Extra virgin olive oil 4 tbsp (40 g)
Preparation
Dice the onion and carrots and fry in a little oil.
Mix together with the boiled chickpeas, eggs, flour, breadcrumbs and parmesan cheese, the rest of the olive oil and parsley.
Blend into an even consistency.
Shape into a loaf and wrap in greaseproof paper or pour into a loaf tin.
Bake at 180°C for 45 minutes, remove from the oven and set aside for ten minutes.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.