Chickpea Veggie Loaf - Vegan Meatloaf

Chickpea Veggie Loaf with spices and a spicy bbq glaze. Chickpea Cannellini bean Veggie "meat" loaf for Thanksgiving and the holidays. Easy and delicious. Vegan Recipe. Makes 1 loaf. I use 9 by 5 inch pan, Nut-free, Soy-free, Can be gluten-free

For the Loaf:
1 tsp oil
1/2 red onion chopped 3/4 cup
4 cloves of garlic finely chopped
1/2 cup finely chopped celery or use other veggies
1/4 cup chopped red bell pepper or carrots or both
2 tbsp dried cranberries optional
15 oz can chickpeas or 1.5 cups cooked
15 oz can cannellini beans or other white beans or use more chickpeas or cooked lentils
2 tbsp chopped fresh cilantro
2 tbsp chopped fresh parsley
1 tsp ground cumin
2 to 4 tbsp my soy free barbecue sauce
1.5 tsp lemon juice
1 tbsp chia seed meal or 1.5 Tbsp flax seed meal
1 Tbsp Tahini optional
1/4 to 1/2 tsp black pepper
1/4 to 1/2 tsp cayenne or chipotle pepper powder
1 tsp dried thyme or rosemary or 2 tsp fresh
1/2 tsp dried sage
1/2 to 3/4 tsp salt or to taste
1/2 cup or more breadcrumbs or use coarsely ground oats or gluten-free breadccrumbs to make gluten-free
3 tbsp bbq sauce
1 tsp hot sauce
1 tbsp maple syrup
2 tsp ketchup
a generous dash of freshly ground black pepper
1/4 tsp smoked paprika

Heat a skillet over medium heat. Add oil, onions and garlic and pinch of salt. Cook until translucent. Add celery, peppers, cranberries and cook for 3 minutes, * You can cook the veggies without oil. Cook onions and garlic in a splash of broth or water until translucent, then add other veggies.

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