This vegan chickpea millet loaf recipe is perfect for fall, winter, Thanksgiving, holidays or any time you’re craving savory plant based comfort food. It’s absolutely delicious on its own, smothered in roasted garlic gravy or topped with some homemade bbq sauce. And if you have leftover loaf, slice it and enjoy it on a sandwich the next day!
You can easily make this vegan loaf with chickpeas gluten free. Simply swap the reduced sodium soy sauce out and swap in gluten free tamari.
After this bad boy comes out of the oven, give it about 10 minutes to rest before slicing it. With a little time to set, it will slice much more easily and stay together much better.
Chickpea Millet Loaf
1 cup millet
2 cups broth (I used 2 cups of water + 1 cube of Edward & Sons Not-Chick’n Bouillon)
1 cup water
1 Tbsp olive oil
2 large garlic cloves, finely chopped
1 leek (white part only), finely chopped
1 stalk celery, finely chopped
½ cup shredded carrots
½ tsp dried thyme
½ tsp dried rosemary
1 Tbsp lemon juice
3 Tbsp reduced sodium soy sauce (OR gluten free tamari)
15.5 ounce can of chickpeas, drained and rinsed
3 Tbsp creamy unsweetened roasted almond butter
2 Tbsp nutritional yeast
1 Tbsp finely chopped fresh parsley
1. In a dry medium saucepan, add millet. Stir constantly over medium-low heat for ~4 minutes or until the millet is lightly toasted. Then, add broth and water, and cover with a lid. Bring to a boil, and then, reduce to a simmer for 15 minutes. Remove it from heat, and let it sit with the lid on for 10 minutes.
2. While the millet is simmering, add the olive oil, garlic, leek, celery and carrots to a skillet. Over high-medium heat, stir it around for 2 minutes. Add the thyme and rosemary, and stir around for another minute. Then, add the lemon juice and soy sauce, and allow most of the liquid to evaporate away. Remove the skillet from heat.
3. Preheat the oven to 350º F. Grease a 9″ X 5″ X 3″ loaf pan and set aside.
4. Spoon the millet into a large mixing bowl. Then, smash the chickpeas with your hands into the mixing bowl. Some of the chickpeas can be whole, but try to break them up as much as you can (see picture above).
5. Add the sauteed vegetables from the skillet into the large mixing bowl. Then, add the unsweetened roasted almond butter, nutritional yeast and parsley. Mix everything together until it’s well combined. Taste, and make adjustments, if needed (more soy sauce? lemon juice? etc).
6. Spoon into the greased loaf pan, and then spread evenly and press it down. Cover with aluminum foil. Bake at 350º F for 30-35 minutes.
7. Remove from oven, and let it sit uncovered for ~10 minutes. Serve.