Go Back
This Vegetarian Chickpea "Meatloaf" with Indian Spices can easily be vegan.

Vegetarian Chickpea Loaf with Indian Spices Serves 8

A vegan chickpea "meatloaf" that has the texture of meat, but is so much healthier and flavorful.

Course Main Course
Cuisine American, Gluten Free, Indian, Vegan, Vegetarian
Keyword vegan garbanzo bean loaf, vegan meatloaf, vegetarian chickpea loat, vegetarian meatloaf
Prep Time 1 hour
Cook Time 1 hour
Resting Time 10 minutes
Total Time 2 hours 10 minutes
Servings 8
Calories 274 kcal
Author Recipe Idea Shop/Lois Carter Crawford inspired by Connoisseurusveg.com


Chickpea Loaf

  • 2 15.5 ounce cans chickpeas (garbanzo beans) (drained and rinsed)
  • 1 pound white button mushrooms (chopped)
  • 1 medium onion (chopped)
  • 2 stalks celery (chopped)
  • 2 carrots (diced or chopped)
  • 2 cloves garlic (minced or about 1/2 teaspoon jarred minced garlic)
  • 1 cup panko breadcrumbs (make sure they are gluten free)
  • 2 tablespoons gluten free flour
  • 3 tablespoons Vegan gluten free Worchestershire sauce (read the label; most Worchestershire sauce has fish in it)
  • 2 tablespoons tamari soy sauce (gluten free)
  • 2 tablespoons olive oil
  • 2 tablespoons ground flax seeds (or egg replacer or 2 eggs)
  • 2 tablespoons tomato paste
  • ½ teaspoon tumeric
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  • ½ teaspoon curry
  • teaspoon cayenne pepper (or more if you like spicy foods)
  • ½ teaspoon dry mustard
  • ½ teaspoon garam marsala
  • ¼ teaspoon ground black pepper


  • 1 teaspoon cumin
  • 1 tablespoon olive oil
  • ½ small onion (sliced)
  • ¼ cup tomato paste
  • 2 tablespoons maple syrup (or more if you like)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon tamari soy sauce (gluten free)
  • 2 tablespoons water (optional, to thin sauce, if necessary)


Make the Chickpea Loaf

  1. Heat oven to 375F degrees.

  2. Spray a standard loaf pan with oil and set it aside. (See note below.)

  3. Mix all the ingredients for the meatloaf (not the sauce) in a large bowl until blended well.

  4. Working in small batches, transfer the meatloaf mixture to your food processor and pulse until the chickpeas are broken up but not smushy.

  5. As you complete each batch, scrape it into the loaf pan. Continue until all the chickpea mixture is processed.

  6. Press the mixture to compress in the loaf pan, smoothing the top.

  7. Bake the chickpea loaf for 40 minutes.

Prepare the sauce

  1. In a dry sauté pan, toast the cumin until is becomes very fragrant (5-8 minutes).

  2. Add 1 tablespoon olive oil to the pan and heat for a few seconds until hot.

  3. Add the sliced onion and cook about 5-7 minutes until the onion is caramelized (browned). If the mixture becomes too dry, add another tablespoon of olive oil.

  4. Add the remaining sauce ingredients, stir to thoroughly combine, and cook the sauce down by half (maybe 10 minutes). It will be a deep brown-red color.

  5. Taste and adjust sauce flavoring so that it is not too vinegary. You may need to add a little more maple syrup. It should be robust but a little sweet tasting.

  6. 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

  1. Remove the chickpea loaf from the oven and let it rest for 10 minutes before serving.


Recipe Notes

NOTE: I baked this in a standard meatloaf pan, but it would be better to bake it in a pan that is not so deep. Try it in a cake pan instead. Mine was just a bit too wet.