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Ingredients:
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3 cups cooked chickpeas (equivalent to about 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 (or approximately 2 cups rolled oats, ground into flour; substitute with regular flour for non-GF option)
1 tsp mustard
2 tbsp soy sauce (substitute with tamari for gluten-free)
1 tbsp apple cider vinegar (substitute with 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
For the Glaze:
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