By Taylor Ballinger
Dr. Sebi's 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!
Updated at: Thu, 17 Aug 2023 12:23:48 GMT
Nutrition balance score
Great
Glycemic Index
39
Low
Glycemic Load
84
High
Nutrition per serving
Calories1439.6 kcal (72%)
Total Fat43.5 g (62%)
Carbs215.2 g (83%)
Sugars43.3 g (48%)
Protein61.4 g (123%)
Sodium2170.2 mg (109%)
Fiber55.4 g (198%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
1 ½ cupsonions
finely diced
2bell peppers
finely diced
2 tablespoonsgrapeseed oil
½ cupfresh basil
minced
2 tablespoonsgranulated onion
homemade and natural
½ tspgranulated onion
homemade and natural
1 teaspoonsea salt
¾ teaspoondried sage
½ teaspoondried oregano
½ teaspooncayenne pepper
¼ teaspoondried thyme
3 cupschickpeas
cooked
1 cupmushrooms
all kinds, except shiitake
½ cupspelt flour
sea salt
cayenne pepper
to taste
Instructions
Step 1
Preheat oven to 350°F.
Step 2
In a large pan, sauté mushrooms, bell peppers, and onion in grapeseed oil over medium-high heat for 2 to 3 minutes.
Step 3
Stir in minced basil and remove from heat. Stir in seasonings.
Step 4
Coarsely chop chickpeas in a food processor or by hand. Stir into sautéed vegetables. Add spelt flour and mix well.
Step 5
Grease a loaf pan with grapeseed oil. Bake uncovered at 350°F for 55 to 60 minutes.
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Notes
9 liked
1 disliked
Delicious
Easy
Go-to
Makes leftovers
