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Preheat oven to 375 F. Line a loaf pan with parchment paper.
Whisk together ground flax and ¼ cup of water in a small bowl. Let sit for 15 minutes.
Drain and rinse chickpeas. Pulse chickpeas, green pepper, onion, garlic, parsley, tomato paste, and vegan Worcestershire sauce in a food processor until combined but not until it becomes mush. You want some texture in it. You may need to work in batches to fit the size of your food processor.
Combine chickpea mixture, flax mixture, breadcrumbs, almond milk, salt, pepper, and garlic powder in a large bowl using your hands or a spatula.
Pour mixture into lined loaf pan. Press mixture down firmly and evenly.
Bake in the oven for 30 minutes.
While loaf is baking prepare your glaze. Combine tomato paste, maple syrup, apple cider vinegar, vegan Worcestershire sauce, and soy sauce (omit for gluten-free version or use coconut aminos as a substitute). Set aside.
Remove loaf from oven after 30 minutes. Spread glaze overtop. Bake an additional 25 minutes.
Cool in pan for at least 15 minutes.
Remove from pan by gently lifting the sides of the parchment paper, slice, and serve.