This hearty Vegan Chickpea Meatloaf is a satisfying and nourishing alternative to traditional meatloaf, made entirely from wholesome plant-based ingredients. Featuring protein-rich chickpeas, sautéed vegetables, and savory spices, it delivers on both flavor and texture—making it a perfect dish for family dinners, holidays, or weekly meal prep.
Why You’ll Love This Recipe
- Packed with plant-based protein and fiber from chickpeas
- Rich, savory flavor thanks to herbs, spices, and vegetables
- Holds together well with a satisfying, meaty texture
- Easy to customize for gluten-free or nut-free diets
- Can be made ahead and freezes well for later use
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Chickpeas (canned or cooked from dry)
- Onion
- Carrots
- Celery
- Garlic
- Breadcrumbs (use gluten-free if needed)
- Ground flaxseed
- Nutritional yeast
- Soy sauce or tamari
- Tomato paste
- Dijon mustard
- Smoked paprika
- Salt and pepper
- Ketchup (for glaze)
Directions
- Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it.
- Heat a pan over medium heat. Sauté diced onion, carrots, celery, and minced garlic until softened (about 5–7 minutes).
- In a large bowl, mash the chickpeas with a potato masher or fork until mostly smooth, leaving some chunks for texture.
- Add the sautéed vegetables, breadcrumbs, ground flaxseed, nutritional yeast, soy sauce, tomato paste, Dijon mustard, smoked paprika, salt, and pepper. Mix until fully combined.
- Press the mixture firmly into the prepared loaf pan, smoothing the top with a spatula.
- Spread ketchup evenly over the top of the loaf.
- Bake for 40 minutes. Let the loaf cool in the pan for at least 10 minutes before slicing to help it firm up.
Servings and Timing
- Servings: 6
- Preparation Time: 15 minutes
- Cooking Time: 40 minutes
- Total Time: 55 minutes
Variations
- Gluten-Free: Use certified gluten-free breadcrumbs or rolled oats.
- Nut-Free: This recipe is naturally nut-free; no adjustments needed.
- Add Veggies: Include chopped mushrooms, zucchini, or bell peppers for more depth.
- Spicy: Add red pepper flakes or a dash of hot sauce for heat.
- Herbed Version: Add fresh chopped rosemary or thyme for a more aromatic loaf.
Storage/Reheating
- Refrigerator: Store leftover slices in an airtight container for up to 4 days.
- Freezer: Wrap individual slices and freeze for up to 3 months.
- Reheating: Reheat slices in the oven at 350°F (175°C) for 10–15 minutes, or microwave on medium for 1–2 minutes until heated through.
FAQs
What can I use instead of breadcrumbs?
You can substitute breadcrumbs with rolled oats, crushed crackers, or even cooked quinoa.
Can I make this loaf in advance?
Yes, the loaf can be assembled ahead of time and refrigerated (uncooked) for up to 24 hours before baking.
How can I make sure the loaf holds together?
Be sure to mash the chickpeas well and press the mixture firmly into the pan. Let it cool before slicing to help it firm up.
Can I use other beans instead of chickpeas?
Yes, white beans or lentils also work well as substitutes for chickpeas.
Is this recipe freezer-friendly?
Yes, the baked loaf freezes well. Slice before freezing for easy portioning and reheat as needed.
Can I skip the ketchup glaze?
Yes, but the glaze adds flavor and moisture. You can also use barbecue sauce or tomato chutney as alternatives.
What can I serve with chickpea meatloaf?
It pairs well with mashed potatoes, roasted vegetables, or a fresh green salad.
Can I use a food processor to mix the loaf?
Yes, a food processor can be used to pulse the chickpeas and veggies, but avoid over-processing to maintain some texture.
How do I know when the loaf is done?
The top should be slightly firm and the edges browned. Let it cool to firm up further before slicing.
Can I double the recipe?
Yes, double the ingredients and use two loaf pans. Baking time may need slight adjustment.
Conclusion
Vegan Chickpea Meatloaf is a hearty, nutritious, and delicious main dish that’s perfect for plant-based eaters and anyone looking for a wholesome comfort food alternative. With its satisfying texture and rich flavor, this meatloaf is sure to become a regular favorite at your dinner table.
Print
Vegan Chickpea Meatloaf
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 slices 1x
- Category: Dinner, Main
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This Vegan Chickpea Meatloaf is hearty, flavorful, and packed with plant-based protein. Made with chickpeas, vegetables, and savory spices, it’s topped with a tangy tomato glaze and baked to perfection. Perfect for holiday meals or comforting weeknight dinners. Keywords: vegan meatloaf, chickpea loaf, plant-based meatloaf, vegetarian dinner, vegan comfort food.
Ingredients
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 carrot, grated
- 1 celery stalk, finely chopped
- 1/4 cup tomato paste
- 1 tablespoon soy sauce or tamari
- 1 tablespoon ground flaxseed + 3 tablespoons water (flax egg)
- 1/2 cup rolled oats
- 1/2 cup breadcrumbs
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Glaze:
- 1/4 cup ketchup
- 1 tablespoon maple syrup
- 1 teaspoon balsamic vinegar
Instructions
- Preheat oven to 375°F (190°C). Line a loaf pan with parchment paper.
- Prepare the flax egg by mixing ground flaxseed with water in a small bowl. Let sit for 5 minutes.
- Heat olive oil in a skillet over medium heat. Sauté onion, garlic, carrot, and celery for 5–7 minutes until soft.
- In a food processor, pulse chickpeas until mostly mashed but still slightly chunky.
- In a large bowl, combine chickpeas, sautéed vegetables, tomato paste, soy sauce, flax egg, oats, breadcrumbs, smoked paprika, thyme, salt, and pepper. Mix well to form a dough-like texture.
- Press mixture firmly into the prepared loaf pan.
- In a small bowl, mix glaze ingredients. Spread evenly over the top of the loaf.
- Bake for 45–50 minutes. Let cool for 10–15 minutes before slicing.
Notes
- Add chopped mushrooms or walnuts for extra texture.
- Leftovers make great sandwiches!
- Freezes well for up to 3 months.
Nutrition
- Calories: 220
- Sugar: 5g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg
Your email address will not be published. Required fields are marked *