Vegan Chickpea Meatloaf
With all the traditional seasonings of the original, this vegan chickpea meatloaf with peppers and onions is big on flavor and topped with a tomato maple glaze. It is perfect as the main dish at your next dinner party or easy enough to pull together for a weeknight meal.
Servings: 8
Calories: 85kcal
Ingredients
Chickpea Meatloaf
- 2 15 ounce cans organic chickpeas/garbanzo beans drained and rinsed
- 1 organic green pepper chopped
- 1 yellow onion chopped
- 1 teaspoon garlic minced
- 1 tablespoon fresh parsley finely chopped
- 2 tablespoon tomato paste
- 1 tablespoon vegan Worcestershire sauce
- ½ cup almond milk or other unflavored dairy free milk
- 2 tablespoon ground flax seeds
- ¼ cup water
- 1 cup gluten free breadcrumbs ore regular if not gluten-free
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ tsp pepper
Tomato Maple Glaze
- ¼ cup tomato paste
- 1 tablespoon maple syrup
- 1 tablespoon vegan Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon coconut aminos or soy sauce if not gluten-free
Instructions
- Preheat oven to 375° F. Line a loaf pan with parchment paper.
- Whisk together ground flax and ¼ cup of water in a small bowl. Let sit for 5 minutes.
- Drain and rinse chickpeas. Pulse chickpeas, green pepper, onion, garlic, parsley, tomato paste, and vegan Worcestershire sauce in a food processor until combined but not until it becomes mush. You want some texture in it. You may need to work in batches to fit the size of your food processor.
- Combine chickpea mixture, flax mixture, breadcrumbs, almond milk, salt, pepper, and garlic powder in a large bowl using your hands or a spatula.
- Pour mixture into lined loaf pan. Press the mixture down firmly and evenly.
- Bake in the oven for 30 minutes.
- While the loaf is baking, prepare your glaze. Combine tomato paste, maple syrup, apple cider vinegar, vegan Worcestershire sauce, and soy sauce (omit for gluten-free version or use coconut aminos as a substitute). Set aside.
- Remove loaf from oven after 30 minutes. Spread glaze overtop. Bake an additional 25 minutes.
- Cool in pan for at least 15 minutes.
- Remove from pan by gently lifting the sides of the parchment paper, slice, and serve.
Video
Notes
Tips for Vegan Chickpea Meatloaf
- Make sure to drain and rinse canned chickpeas well before adding them to the food processor.
- Don't pulse the chickpeas and vegetable mixture too long. You want some texture and chunks.
- Allow the loaf to sit for a minimum of 15 minutes before pulling it out of the pan. If you have more time, allow it to sit a little longer. It will firm up as it cools.
- This tastes great the next day for leftovers.
- If you are gluten-free, omit the soy sauce from the glaze.
- Transfer the leftovers to an airtight container. Store in the refrigerator for up to 4 days.
- To freeze the loaf, slice the chickpea loaf into individual slices. Wrap in plastic wrap. Transfer to a freezer-safe bag. Store in the freezer for up to 2 months.
- To reheat from frozen, transfer to the refrigerator to defrost overnight. Then heat each slice on a skillet for 2-3 minutes or until warmed through.
Nutrition
Calories: 85kcal | Carbohydrates: 16g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 537mg | Potassium: 240mg | Fiber: 2g | Sugar: 5g | Vitamin A: 287IU | Vitamin C: 17mg | Calcium: 43mg | Iron: 1mg