Bean loaves are a great way to feed a large family, or a small family for a number of days. Loaded with beans and any assortment of grains, vegetables or seasonings you like, these loaves are a great template for a cook's creativity and can provide all the nourishment you need in a single dish. Additionally, slices of this loaf may be served up as burger patties. This delightful loaf also freezes well, and slices can be reheated in a lightly oiled skillet for a quick and easy meal solution.
This chickpea loaf is made with brown rice, mushrooms, and an assortment of healthy vegetables and warming spices, all topped with a glaze of barbecue sauce . Instead of using eggs to bind the ingredients, I've used aquafaba — the viscous water in which chickpeas have been cooked or the liquid found in a can of cooked chickpeas. This is the second time I've used aquafaba to bind ingredients in something to be baked or roasted — the first time was in a batch of lemon poppy seed muffins that came out perfectly.
The use of aquafaba — from the Latin aqua (water) and faba (bean) — was only discovered by a vegan French musician in 2014, but it has turned out to be a marvelous discovery for vegans who are looking for a substitute for eggs for baking and binding. The starch and protein composition of aquafaba makes the liquid act so much like an egg in its abilities to foam, thicken, gelatinize, stabilize and bind that it can be even be whipped up to make meringues or marshmallows.
Many guides are available on the internet to help you make your own aquafaba — such as this one — but the easiest way to obtain it is to reserve the liquid found in a can of cooked chickpeas. If you don't want to use aquafaba, feel free to use two beaten eggs in this recipe or, if you want to keep it vegan, two flax eggs made by whisking 2 tablespoons of ground flax seeds with 6 tablespoons water and letting the mixture sit for 15 minutes before using.
