Mushroom Chickpea Loaf with Tahini Drizzle, Parsnip Puree, and Beet Slaw
This vegetarian loaf has all the ingredients of falafel, with the added flavor and health benefits of wild mushrooms. And while this mushroom chickpea loaf is one of our more difficult recipes to make, we promise it’s worth every minute of your time; if for nothing other than the tahini drizzle, parsnip puree, and beet slaw that accompany it.
Chickpeas are a clean meat alternative high in protein and fiber (1 cup of chickpeas provides 44% of the daily recommended fiber intake). Another great reason to eat chickpeas in place of meat is that they are environmentally friendly to grow. They use much less water than other proteins, while also enriching the soil and having a low need for chemical fertilizers. Due to the high content of vitamins C and E, the parsnip mash is a nice potato alternative that supports strong bones, heart health, and prevents cancers, notably breast. Beet slaw adds brightness and a beautiful color to this dish, while being incredibly beneficial to your overall blood health. Beets are also used to increase stamina during exercise as they provide support for the lungs and heart, while increasing blood flow to the muscles. It’s easy to associate beets with blood health due to their bright red color!
Ingredients (Serves 4)
Mushroom Loaf
- 2lb wild mushroom, trimmed
- ½ onion, finely diced
- 2 tsp cumin
- 2 tsp coriander
- 1 tsp cardamom
- 2 cloves garlic, minced
- 1.5 can chickpeas
- ½ C chopped parsley
- ½ C chopped cilantro
- 1 egg
- ¾ C chickpea flour
- 1 tsp salt
Parsnip Mash
- 4 parsnip, peeled and cubed
- 2 Tbsp olive oil
- ½ tsp salt
Beet Slaw
- 1 red beet, shredded
- 1 yellow beet, shredded
- 1 carrot, shredded
- ¼ C mint leaves, packed
- ¼ C cilantro leaves, packed
- 2 Tbsp olive oil
- 2 Tbsp lemon Juice
Tahini Sauce
- ½ C tahini
- 3 cloves garlic
- Juice of 1 lemon
- 2 Tbsp olive oil
- ½ tsp salt
- Warm water as needed
Garnish
- Pomegranate seeds
Instructions
- Fill a large pot full of water and bring to a boil. Add parsnips to the pot and boil until tender. Once cooked, remove from heat and drain well.
- Using a ricer, hand masher, or food processor, blend the parsnips into a mash potato consistency. Be sure not to over mix as they will become gummy. Add in olive oil and salt to taste. If the parsnips are too thick to work with, add in small amounts of warm water until you have the desired consistency.
- Preheat the oven to 375 F.
- Place mushroom, onion, herbs, spices, and garlic in a food processor. Pulse until course, working in batches.
- Heat a medium skillet with 1 tsp grapeseed oil on medium-high. Add the mushroom mixture and saute for 5-10 minutes until crisp.
- Meanwhile, pulse chickpeas in a food processor until coarsely chopped, then add to a bowl with cooked mushroom mixture.
- Add egg, chickpea flour, cilantro, parsley, and salt and gently stir to combine.
- Put the mixture into an oiled loaf pan and bake until the edges are browned and the center is completely set, 75–90 minutes.
- While the loaf is in the oven, mix the beet slaw ingredients in a bowl and place in the fridge.
- Combine tahini sauce ingredients and set aside until loaf is done cooking.
- Once the loaf is finished, plate it with mash and slaw. Drizzle with tahini sauce and garnish with pomegranate seeds.
Note: This recipe was created in collaboration with Forklore Foods.
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