Makes 4 big loaves
6 cans chickpeas - roughly pulsed in Cuisinart or smashed
3 cans canellini beans - roughly pulsed in Cuisinart or smashed
2 cloves garlic - chopped fine
1 large sweet onion - finely diced
2 cups carrots - finely diced
2 cups cauliflower - finely diced
2 cups celery - finely diced
1 cup bell peppers - finely diced
1 cup broccoli - finely diced
2 cups old fashioned oats - pulsed in Cuisinart
2 cups panko bread crumbs
1 pkg extra firm tofu crumbled
4 cups veggie broth
4 T BBQ Sauce
3 T Worcestershire sauce
1 T soy sauce
1 small can tomato paste
1 t liquid smoke
1 t lemon juice
1 t dried thyme
1 t cumin
1/4 t dried red chili pepper powder (hot)
1/2 t sage
1 t ground pepper
salt - to taste
Saute onions and garlic -- add rest of veggies and saute a few minutes. Add all ingredients and mix. Taste for salt. Spread in greased bread pans and cover with foil. Bake at 375 for 20 minutes covered then 10 to 15 minutes uncovered until toothpick comes out dry and nicely browned. Add additional BBQ sauce on top and bake 5 minutes longer.