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
Units
Scale
- 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
