• 2 cups brown rice
  • 1 can chickpeas
  • 1 onion, finely chopped
  • 2-3 cups of grated carrot and beetroot
  • 2-3 tablespoons aquafaba from the chickpeas
  • Garlic salt
  • 4 tbs nutritional yeast
  • 1 tbs harissa

Mash the chickpeas, mix all ingredients, turn into a lined loaf tin and bake at 180 c until top is browned. About 40 minutes.

This could probably have been more loaf-y if I have used some flour to bind it, but I liked the moistness and crumbliness. And this way it’s gluten-free.