Garbanzo Roast with Sherry Sauce

READY IN: 1hr 5mins
Recipe by love4culinary

This is a lovely roast! Its a great substitute for meatloaf!!!

Top Review by Kozmic Blues

This was delicious and it looked fabulous! This recipe was truly a big hit with all my skeptical, non-vegetarian guests as well! My only changes were that I used Italian bread crumbs instead of plain (those were on hand) and I added a handful or two more of the corn. The puff pastry brushed with egg turned out nice and golden brown. And the sherry/leek sauce that went with it added such a nice touch to the nuttyness of the filling. Delicious!

Ingredients Nutrition

  • 1 (16 ounce) can garbanzo beans, drained
  • 1 teaspoon yeast extract
  • 1 14 cups walnuts, chopped
  • 1 14 cups fresh white breadcrumbs
  • 1 onion, finely chopped
  • 1 14 cups sliced mushrooms
  • 1 34 ounces canned corn, drained
  • 2 cloves garlic, crushed
  • 2 tablespoons dry sherry
  • 2 tablespoons vegetable stock
  • 1 tablespoon cilantro, chopped nicely
  • 8 ounces prepared puff pastry
  • 1 egg, beaten
  • 2 tablespoons milk
  • salt and pepper
  • For Sauce

  • 1 tablespoon vegetable oil
  • 1 leek, sliced very thin
  • 4 tablespoons dry sherry
  • 23 cup vegetable stock


  1. First process the beans, yeast extract, walnuts and bread crumbs for 30 seconds.
  2. Then saute the onion and mushrooms in their own juices for approximately 4 minutes in a nice sized skillet.
  3. Stir in the bean mixture, corn, and crushed garlic.
  4. Add the sherry, veg.
  5. stock, cilantro, and salt and pepper and bind the mixture together.
  6. Remove your skillet from the heat and set aside to cool COMPLETELY.
  7. Preheat your oven to 400 degrees F.
  8. Roll out the pastry on a lightly floured surface to form a 14x12 inch rectangle.
  9. Shape bean mixture into a loaf shape as you would a meatloaf and wrap the pastry around it, sealing the edges.
  10. Be sure to put the seam on the bottom of the loaf.
  11. Place seam side down on a dampened cookie sheet and score the top in a criss-cross pattern.
  12. (Score in one direction diagonally completely across top and then in the other direction to make it criss-crossed).
  13. Mix the egg and milk together and brush over the pastry using a pastry brush.
  14. Bake in your preheated oven for 25 to 30 minutes.
  15. Top will be golden brown and beautiful!
  16. For the sauce, heat the oil in a pan and saute the leek for 5 minutes.
  17. Add the sherry and stock and bring to a boil.
  18. Simmer for 5 minutes and serve with your garbanzo roast!

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