Vegetarian loaf

Serves four

• Potatoes 200 g
• Dried chickpeas 120 g
• 1 courgette (100 g)
• 1 carrot (100 g)
• 1 small onion (50 g)
• 1 egg
• Breadcrumbs 40 g
• 2 tbsp of extra virgin olive oil (20 g)
• Salt and pepper to taste

Nutritional information
Per serving: 238 Kcal

Environmental Impact

Per serving: 
116 grams CO₂ equivalence - carbon footprint
281 litres - water footprint

This recipe’s environmental sustainability level is: High.

To eat sustainably at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

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.

The Chef’s Advice

You can serve this dish with a sauce made with Greek yoghurt, finely chopped chives and a pinch of salt.

Nutritional Advice

The egg can be substituted with a couple of tbsp of chickpea flour for a 100% plant-based recipe.

Environmental Advice

Reduce your consumption of meat, especially red and processed meats.

Pulses, such as chickpeas, are an excellent alternative protein source to add into your diet. One portion of beans has about 40 times lower an environmental impact than a portion of beef.