onion garlic celery carrots chickpeas fresh herbs soy sauce ketchup oil
©Kirsten Nunez
vegan worcestershire liquid smoke panko breadcrumbs non-dairy milk ground flax maple syrup apple cider vinegar garlic powder smoked paprika
Drain the chickpeas very well. Add them to a food processor, then pulse until slightly more than half is mashed, but there are still some chunks. Transfer to a large mixing bowl.
©Kirsten Nunez
Warm oil in a large skillet. Add the onion, celery, and carrots. Cook for 5 to 7 minutes, or until the onion is fragrant and tender. Add the garlic and cook for another 30 seconds.
©Kirsten Nunez
Let cool for about a minute. Add to the food processor and pulse until crumbly. If you want the vegetables to be less noticeable, continue pulsing until finely chopped. Transfer to the large mixing bowl.
©Kirsten Nunez
Roughly chop your herbs. To the mixing bowl, add the fresh herbs, ketchup, Worcestershire sauce, salt, pepper, soy sauce, liquid smoke, breadcrumbs, non-dairy milk, and ground flax.
©Kirsten Nunez