Vegan Chickpea Meatloaf with Italian Spices Recipe

A classic meatloaf without the meat. So delicious.

Prep Time30

Cook Time1 5

Resting time10

Total Time1 45

Course: Main Course

Cuisine: American, Gluten Free, Vegan, Vegetarian

Diet: Vegan, Vegetarian

Keyword: vegan chickpea meatloaf

Servings:

Calories: 130kcal

Author: Kathy Owen

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

Get Recipe Ingredients

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.

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.

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