A hearty, savory chickpea mushroom loaf that’s comforting, satisfying, and perfect for both everyday dinners and special occasions. With earthy mushrooms, protein-rich chickpeas, and warm spices, this loaf delivers big flavor and a tender yet sliceable texture.
Why You’ll Love This Recipe
This chickpea mushroom loaf is filling without feeling heavy and packed with plant-based protein and fiber. It’s easy to prepare, budget-friendly, and versatile enough to serve as a main dish or sliced for sandwiches. The flavors deepen as it bakes, making it even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Preheat the oven to 180°C (350°F). Line a loaf pan with baking paper or lightly grease it with oil.
In a small bowl, mix the ground flaxseed with water and set aside for 5 minutes until it thickens.
Heat the olive oil in a skillet over medium heat. Add the onion and cook for 4–5 minutes until soft. Add the garlic and chopped mushrooms, then cook for another 6–8 minutes until the mushrooms release their moisture and the pan is mostly dry. Remove from heat.
In a large bowl, mash the chickpeas using a fork or potato masher until mostly broken down but still slightly chunky.
Add the cooked mushroom mixture, rolled oats, flax mixture, tomato paste, soy sauce, smoked paprika, cumin, thyme, black pepper, salt, and parsley to the chickpeas. Mix well until fully combined.
Transfer the mixture into the prepared loaf pan. Press it down firmly and smooth the top.
Bake for 40–45 minutes, until the loaf is firm and lightly browned on top. Let it rest for at least 10 minutes before slicing.
Add grated carrot or zucchini for extra moisture and nutrition.
Use lentils instead of chickpeas for a slightly different texture.
Mix in chopped walnuts or sunflower seeds for added crunch.
Spice it up with chili flakes or ground coriander.
Storage/Reheating
Store leftover chickpea mushroom loaf in an airtight container in the refrigerator for up to 4 days. Reheat slices in a skillet over low heat or in the oven at 160°C (325°F) until warmed through. It can also be eaten cold in sandwiches.
FAQs
Can I make this loaf gluten-free?
Yes, replace the rolled oats with certified gluten-free oats.
Can I freeze chickpea mushroom loaf?
Yes, slice it first and freeze for up to 2 months in a sealed container.
What mushrooms work best?
Button, cremini, or even portobello mushrooms all work well.
How do I keep the loaf from crumbling?
Press the mixture firmly into the pan and allow it to rest before slicing.
Can I use canned chickpeas?
Yes, canned chickpeas work perfectly; just rinse and drain them well.
Is this loaf suitable for meal prep?
Absolutely, it stores well and tastes even better the next day.
Can I add a glaze on top?
You can spread a thin layer of tomato paste or ketchup before baking if desired.
What can I serve with this loaf?
It pairs well with mashed potatoes, roasted vegetables, or a fresh salad.
Can I make this recipe oil-free?
Yes, sauté the vegetables in a small amount of water instead of oil.
Can I bake this without a loaf pan?
Yes, shape it by hand on a lined baking tray, but the slices may be more rustic.
Conclusion
Chickpea mushroom loaf is a comforting, wholesome dish that proves plant-based meals can be both satisfying and flavorful. Easy to prepare and endlessly adaptable, it’s a recipe you’ll come back to again and again for nourishing, home-style cooking.
This hearty Chickpea Mushroom Loaf is a savory, protein-packed plant-based main featuring chickpeas, mushrooms, oats, and spices. It’s sliceable, comforting, and ideal for everyday meals or special occasions.
Author:Sophia
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Yield:6 slices
Category:Main Dish
Method:Baking
Cuisine:Vegan
Diet:Vegan
Ingredients
2 cups (330 g) cooked chickpeas, drained and rinsed
2 cups (200 g) fresh mushrooms, finely chopped
1 medium onion (150 g), finely diced
3 cloves garlic, minced
2 tablespoons olive oil
1 cup (90 g) rolled oats
2 tablespoons ground flaxseed
5 tablespoons water
2 tablespoons tomato paste
1 tablespoon soy sauce
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon dried thyme
1/2 teaspoon black pepper
1 teaspoon salt
1/4 cup (15 g) fresh parsley, finely chopped
Instructions
Preheat oven to 180°C (350°F). Line a loaf pan with baking paper or lightly grease it.
In a small bowl, mix ground flaxseed with water and set aside for 5 minutes to thicken.
Heat olive oil in a skillet over medium heat. Sauté onion for 4–5 minutes until soft. Add garlic and mushrooms and cook for 6–8 minutes until moisture evaporates. Remove from heat.
In a large bowl, mash chickpeas until mostly broken down but still slightly chunky.
Add cooked mushroom mixture, oats, flax mixture, tomato paste, soy sauce, spices, salt, and parsley to the chickpeas. Mix until well combined.
Press the mixture firmly into the prepared loaf pan and smooth the top.
Bake for 40–45 minutes until firm and lightly browned. Let rest for 10 minutes before slicing.
Notes
Let the loaf rest before slicing for cleaner cuts.
Use a food processor for easier chickpea mashing if preferred.
Add a glaze (like ketchup) before baking for extra flavor.
Freeze individual slices for easy reheating.
Can be eaten cold in sandwiches or reheated for dinner.
