Spinach, Mushroom, Chickpea & Oat Loaf
1½ cups of cooked chickpeas
1 cup of gluten free rolled oats
6 button mushrooms, sliced
1 carrot, grated
½ red capsicum, diced
1 onion, finely diced
3 garlic cloves, finely chopped
1 leek, sliced
1 garlic clove, finely chopped
1 tin tomatoes
1 tsp dried oregano
1 tsp dried marjoram
2 tbsp balsamic vinegar
1 handful of parsley, leaves & stems, chopped
1 sprig fresh rosemary, leaves finely chopped
2 sprigs fresh thyme, leaves finely chopped
2 handfuls baby spinach, shredded
1 tbsp of vegetable stock powder.
2 tbsp of the tomato sauce
4 cups mixed salad leaves
Preheat the oven to 220°C
To make the tomato sauce, heat a frying pan over a high heat. Add the onions and garlic and add a little water to deglaze the pan. Add the tomatoes and mash them into a puree, then add oregano marjoram and balsamic vinegar, then simmer for two to three minutes until thick. Add the parsley and remove from the heat and set aside.
Heat a frying pan over a high heat and add leek and garlic. Add a little water and saute for 2 to 3 minutes. Add the rosemary and thyme and stir. Add the mushrooms, carrot and capsicum and saute until soft. Add spinach and stir until wilted. Add the vegetable stock powder and when vegetables are soft, turn off the heat and set aside.
Place the cooked chickpeas into bowl with rolled oats and mash with hands. Add 2 tbsp homemade tomato sauce and all of the cooked vegetables. Mix with your hands into a paste. Spread half the tomato mixture onto base of casserole dish. Add the mixture and push it down firmly. Spread the remaining sauce over the top. Cover with foil and place in the oven at 220°C for 30 minutes. Serve with a fresh garden salad.
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