The "Chickpea and Vegetable Loaf" (page 265) is one of the few recipes I've come across so far that did not include oil, and required no changes to keep it McDougall friendly. I was more than pleased about that! The loaf is a mixture of shredded vegetables (carrots, onions, potatoes), combined in a food processor with chickpeas, flour (gluten or chickpea - I used gluten to give the loaf more chew), seasonings, and spices. The only moistener in the recipe outside of the chickpeas, is 1 tablespoon soy sauce, which was not enough liquid to hold all the ingredients together. As I have had to do with other burger and loaf recipes from this book, I ended up adding a small amount of broth to the dry ingredients to help pull everything together. The end result was a delicious veggie loaf that was wonderful served with potatoes and gravy the night I made it, and just as satisfying as a vegan "meatloaf" sandwich filling later on.