This easy vegan chickpea meatloaf recipe is just like a classic meatloaf without the meat! The chickpeas and veggies add a meaty texture, and it’s topped with a sweetened tomato glaze, just like Mom used to make. It's so delicious!
If you grew up eating meatloaf and crave its warm, comforting flavors, this is the recipe for you! Unlike many different versions out there, it has a fantastic texture, and it tastes so satisfying with oven-browned potatoes and steamed veggies. This is one of those timeless recipes you’ll want to save for later!
Why You Will Love This Vegan Chickpea Meatloaf
- Fun twist on a classic - Many of us grew up with meatloaf and find it to be a really comforting, nostalgic meal. Fortunately, this vegan meatloaf is the closest thing to meatloaf without any meat! Great for satisfying those cravings.
- Loaded with veggies and fiber - Thanks to the chickpeas and veggies, this meatloaf recipe will really fill you up! It also makes an entire loaf, so you can either feed a crowd or enjoy it for leftovers later. It’s handy for meal prep, too!
- The flavor - The subtle Italian spicing adds a robust flavor that goes well with a baked potato and a side vegetable. The topping is similar to Mom's Meatloaf.
Naturally plant-based - This simple recipe uses real, everyday ingredients instead of processed meat or egg substitutes. It’s also pretty inexpensive to make compared to other vegan meatloaf recipes!
The Vegan Chickpea Meatloaf Recipe
The original recipe came from Connoisseurusveg.com. I found it to be good, but I didn't like the texture and felt it needed more spices. Nevertheless, when I made it just the way that Connoisseurus Veg wrote it, everyone loved it. But they loved it even more when I made it with Italian spices. It's delicious.
What You Need
For this recipe, you need a knife, cutting board, measuring cups and spoons, mixing bowls, a food processor, and an oblong loaf pan. And then some beautiful dishes and stemware!
Ingredients
- Canned chickpeas - Drain and rinse first.
- Vegetables - Dice the onion, celery, carrots, and mushrooms, and mince the garlic.
- Panko bread crumbs
- Vegan Worcestershire Sauce - The regular version has fish, so make sure it’s vegan.
- Soy sauce - Liquid aminos are a great alternative.
- Olive oil
- Ground flax seeds
- Seasonings - Use a mixture of dried basil, smoked paprika, and black pepper.
Topping
- Tomato paste
- Maple syrup
- Apple cider vinegar
- Soy sauce
How to Make Vegan Chickpea Meatloaf
Prepare the Vegan Chickpea Loaf
- Heat oven to 350 F degrees.
- Spray a standard loaf pan with oil and set it aside.
- Mix all the ingredients for the meatloaf (not the sauce) in a large bowl until blended well.
- Working in small batches, transfer the meatloaf mixture to your food processor and pulse until the chickpeas are broken up but not smushy.
- As you complete each batch, scrape it into the loaf pan. Continue until all the chickpea mixture is processed.
- Press the mixture to compress in the loaf pan, smoothing the top.
- Bake the chickpea loaf for 40 minutes.
Prepare the sauce
- Mix all of the sauce ingredients until smooth.
- When the chickpea loaf has baked for 40 minutes, remove it from the oven and spread the sauce evenly on top of it. Bake for another 25 minutes. Watch it to make sure the top doesn't burn. If it starts to look crusty around the edges, remove it from the oven.
Let It Rest
- Remove the chickpea loaf from the oven and let it rest for 10 minutes before serving.
Expert Tips
- Drain the beans really well - If you add too much moisture to the meatloaf, it will take longer to cook and start to crumble.
- Adjust the seasonings to your preferences - I like the balanced smoked paprika with a little basil, but you can easily use your favorite seasoning blend. Feel free to add some red pepper flakes for a spicy kick.
- Don’t skip the rest period - This 10-minute process allows the ingredients to set nicely. If you cut too soon, the meatloaf may crumble and dry out.
Vegan Chickpea Meatloaf with Italian Spices Recipe
Author: Recipe Idea Shop
Ingredients
Meatloaf
- 2 14-ounce cans chickpeas (drained and rinsed)
- 1 medium onion (chopped fine)
- 2 celery stalks (chopped fine)
- 2 carrots (peeled and diced)
- 1 pound white button mushrooms (chopped)
- 2 cloves garlic (minced, or ½ teaspoon minced garlic)
- ½ cup panko bread crumbs (gluten free)
- 3 tablespoons Vegan Worchestershire Sauce (FYI, normal Worchestershire sauce contains fish)
- 2 tablespoons gluten free soy sauce (Tamari is generally gluten free)
- 2 tablespoons olive oil
- 2 tablespoons ground flax seeds (or 2 eggs if not needing vegan)
- 1 teaspoon dried basil
- 1 teaspoon smoked paprika
- ¼ teaspoon black pepper
Topping
- ¼ cup tomato paste
- 2 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 1 tablespoon gluten free soy sauce
Instructions
Prepare the Chickpea Loaf
- Heat oven to 350F degrees.
- Spray a standard loaf pan with oil and set it aside.
- Mix all the ingredients for the meatloaf (not the sauce) in a large bowl until blended well.
- Working in small batches, transfer the meatloaf mixture to your food processor and pulse until the chickpeas are broken up but not smushy.
- As you complete each batch, scrape it into the loaf pan. Continue until all the chickpea mixture is processed.
- Press the mixture to compress in the loaf pan, smoothing the top.
- Bake the chickpea loaf for 40 minutes.
Prepare the sauce
- Mix all of the sauce ingredients until smooth.
- When the chickpea loaf has baked 40 minutes, remove it from the oven and spread the sauce evenly on top of it. Bake another 25 minutes. Watch it to make sure the top doesn't burn. If it starts to look crusty around the edges, remove it from the oven.
Let Rest
- Remove the chickpea loaf from the oven and let it rest for 10 minutes before serving.
Nutrition (may vary depending on ingredients and amounts used)
- Mushroom Meatballs
- Oven Browned Potatoes
- Instant Pot Vegetarian Bourguignon
- Roasted Ratatouille with Corn
- Indian Ratatouille
