Chickpea lentil loaf (EN/ RO)

It's cold here and it feels like winter already, even if it's not quite December yet... The streets are decorated for the winter Holidays already and everything feels a bit rushed, a bit too soon. Maybe because this year's Holidays come with so much more than usual! And I can barely think of everything and it's way too much to put into words right now.

But with everything going on right now (last few weeks of pregnancy, last preparations and more), I still wanted to make some recipes for this year's Holiday season. Or maybe just because there are so many wonderful things going on I wanted to share some more of my recipes with you :)

And I believe that a chickpea lentil loaf that it's delicious and can also be baked in individual servings (as savory muffins or mini loaves) deserves a spot on your table as an entree. It goes well with steamed, baked or sauteed veggies, a side salad and don't forget about your favorite gravy too! 

As most of my recipes, this one has no added oil and as a bonus it's gluten free too (or, if you don't consider oats gluten free, I have alternatives for that too). 

Now let's stop with everything else and see how it's actually made, because it's also easy to make it!

Ingredients (makes 1 big loaf or 8-10 big muffins):

Two beans and walnuts loaf

So... How do I have the time to work so many hours every week and cook healthy vegan food? Always do at least a minimal meal prep. So this is the bare minimum that I make every week:
I boil all my beans, quinoa, lentils and/ or rice for the week. If you want, you can freeze some beans and thaw them and use them when you need to.
Peel and clean some vegetables, not a lot of fancy stuff, just your favorite vegetables/ your staples.
And you have some basic stuff for the week to come.
I can make a chili in less than an hour with this things. Or burgers. Or whatever you need :)
And now, a recipe. Because this is a food blog :)