A creative plant-based version of the classic meat dish, made with potatoes, green vegetables and chickpeas.
Ingredients for 4 portions
- Potatoes 200 g
- Dried chickpeas 120 g
- Courgette 1 (100 g)
- Carrot 1 (100 g)
- Small onion 1 (50 g)
- Egg 1
- Breadcrumbs 40 g
- Extra virgin olive oil 2 tbsp (20 g)
- Salt to taste
- Pepper to taste
Preparation
Soak the chickpeas the night before and boil them until soft, or use tinned chickpeas (240 g).
Chop up the vegetables and potatoes into chunks and steam cook. Then finely chop
Blend the chickpeas and mix with the other ingredients (egg, breadcrumbs and oil) and season.
Shape into a loaf and wrap it in lightly greased baking paper or using a slightly greased loaf tin.
Cook at 170°C for 30 minutes approx.
Allow to cool and then slice.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.