INGREDIENTS
3 cups chickpeas (~1 cup dry or 2-15oz cans)
1 medium yellow onion diced
2 stalks celery chopped
2 medium carrots diced
4 cloves garlic minced
1.5 cups oat flour (~2 cups rolled oats; sub flour for non-GF)
1 tsp mustard
2 tbsp soy sauce sub tamari for gluten free
1 tbsp apple cider vinegar sub white vinegar or lemon juice
2 tbsp tomato paste or ketchup
3 tbsp favorite barbeque sauce
3 tbsp nutritional yeast
1 tsp paprika
2 tsp dried parsley
1 tsp cumin
1/2 tsp dried rosemary
1/2 tsp dried sage
1/2 tsp dried thyme
1/2 tsp cayenne optional, for spice
1/4 tsp black pepper
1/2 tsp salt
Glaze
1/4 cup favorite barbeque sauce
2 tsp tomato paste or ketchup
1/2 tsp paprika
