Chickpea and Cannellini Bean Roast

Ingredients:
1 can chickpeas - drained and rinsed
1 can cannellini beans - drained and rinsed
1 slice granary bread - grated into breadcrumbs
3 shallots - finely diced 
1/2 a medium to large red pepper - deseeded and chopped
1 clove garlic - peeled and crushed
1 tsp sunflower oil
1 red chilli - deseeded and finely chopped
2 tsp dried oregano
1 tsp yeast extract
5 fl oz vegetable stock (I used one stock cube)

Method: 
Saute the chopped shallots in the sunflower oil until soften (but don't brown)
Add in the pepper, chilli and garlic and cook until softened
In a large bowl mash the chickpeas and cannellini beans (this could be done in a food processor) but leave it with differences in texture
Stir in the breadcrumbs and oregano
Stir in the cooked shallot and pepper mix from the pan
Dissolve the yeast extract in the vegetable stock and stir into the rest of the mixture

Line a loaf tin with greased parchment paper
Tip the mixture into the loaf tin, push into the corners and flatten the top
Cover with foil and cook at 180 degrees for 45 minutes
Remove from the oven and leave in the tin for at least 10 minutes before turning out

This roast can be sliced into 6-8 portions. 
It was eaten hot with roast potatoes and vegetables
The remainder was eaten cold with salad

Vegan Meringues

Ingredients: 
6 floz aquafaba (the water from one tin of chickpeas)
1 tsp white wine vinegar
4 drops orange blossom water
6 oz granulated sugar 

Method: 
Place the aquafaba in a large bowl and, using an electric whisk, whisk up until really frothy and standing in soft peaks
Add in the white wine vinegar and orange blossom water and briefly whisk in
Slowly add in the sugar, whisking all the time until the mixture is glossy and stands up in peaks
Place the mixture into a piping bag and pipe small meringues on to a baking tray lined with parchment paper.  Leave a small amount of spreading space between each one.  
Place into the oven at 110 degrees and cook for 50 minutes. 
Do not open the oven, turn it off and leave the meringues in the oven until it has gone cold, or ideally leave them overnight

This amount of mixture made 60 small meringues
They do not taste of chickpea!  The whole of the whisking process took no more than 10 minutes.  
Next time I make these I will try using vanilla extract instead of orange blossom water to give a different flavour.  
To give them a different flavour and colour I may also try them with freeze dried raspberry powder.  
They kept well in an airtight container for a number of days (all were eaten after 3 days and they had not gone at all soft, they were still firm and crispy).