Last Updated on April 10, 2022
This Vegan Chickpea Meatloaf is not like the classic meatloaf that most of us grew up eating, it’s actually BETTER!
Any Meatloaf is easy to prepare, can be made ahead of time, and so inexpensive!
A comfort food that will compliment anything you serve it with, such as a salad, or my Vegan Macaroni and Cheese, or why not my Vegan Cheesy Potatoes!
Over the years I have tried many different versions of a meatloaf, but never a meatless or vegan meatloaf.
I wanted to create a new meatloaf that I could enjoy that not only was vegan but also gluten free.
And because I love the flavor and texture of chickpeas, I thought this would be the best option for the base and protein of this meatloaf.
Oh but we can not forget about my favorite part of the meatloaf, the Topping!
The topping is a must!
It is a tangy and smoky sweet tomato sauce that blankets the top of this meatloaf.
Which makes it the perfect compliment to this Vegan Chickpea Meatloaf.
What ingredients are in this meatless loaf
- Chickpeas – The chickpea is high in fiber, protein, and other nutrients, making it perfect for a filling meatloaf.
- Vegetables – The vegetables that I added to this meatloaf are celery, carrots, onions, and a bell pepper.
- Liquid Amino – I used a liquid amino in this recipe, but a soy sauce will work just as well. This adds a rich umami flavor to the loaf.
- Plant Based Milk – I used an unsweetened plain almond milk for the liquid to make the egg substitute.
- Flax Meal – The flax meal is mixed with the plant based milk as the egg substitute, this helps to bind all the ingredients together to make a stable loaf.
- Oil – I used avocado oil in this recipe.
- Oats – Oats provide the texture and support of the meatloaf, as well as adding more nutrients to this meatloaf while keeping it gluten free.
- Tomato Paste – The tomato paste adds the color and a hint of the tomato taste to the meatloaf.
- Seasonings – The seasonings in this meatloaf are pepper, salt, minced garlic and smoked paprika. Smoked paprika has an outdoorsy, smoky flavor that reminds me of a barbecue. Another great reason to use smoked paprika is that you can find a variety of this spice, it can be mild, medium-hot, and hot. So pick your favorite.
The Topping
- Ketchup – Ketchup adds a sweet tomato taste with just the right amount of spices to the topping of this loaf.
- Mustard – The mustard compliments the ketchup by adding a earthy and a slight warmness to the topping.
- Real Maple Syrup – Maple syrup adds a sweet smokey flavor to the topping of the meatloaf.
- Smoked Paprika – Adding to the smoked barbecue flavor to the topping that makes this meatloaf irresistible.
How to make this Vegan Chickpea Meatloaf
Preheat the oven to 375°F.
Prepare a glass 8X9 baking dish or loaf pan by oiling the sides and bottom, set aside.
Add almond milk and flax meal to a small bowl, blend, and set aside to thicken.
With a high speed blender, add the oats and pulse to chop up the oats to almost a flour.
In a food processor, add the oat flour and all the remaining meatloaf ingredients along with the almond milk and flax seed, process until the mixture is broken up evenly.
Do not blend too much that the mixture ends up a paste. You want some texture in your meatloaf.
Once the mixture is to the consistency you like, scoop and spread the mixture into the prepared baking dish.
Cover the dish with foil, place into the oven, and bake for 30 minutes.
Remove the foil and bake for another 25 minutes.
While the meatloaf is baking, mix together the topping ingredients; ketchup, mustard, maple syrup, and the smoked paprika, set aside.
Check the temperature in the middle of the loaf with a thermometer, it should be around 160°F.
Once the meatloaf is to temperature, remove from the oven, pour and spread the topping over the loaf and return to the oven for 15 minutes.
After the 15 minutes, remove the meatloaf and let it rest for 20 to 30 minutes before cutting and serving.
Note
The meatloaf is a bit soft, so the longer it sets the firmer is will get.
This is one meal that is better the next day. Try making the meatloaf the day before for the best firmness and taste.
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Vegan Chickpea Meatloaf
Equipment
- Food Processor
- High Speed Blender
Ingredients
- 2 15 oz. cans Chickpeas
- 1/2 Cup Chopped Celery
- 1 tsp Minced Garlic
- 1 Tbsp Liquid Amino
- 1 Tbsp Avocado Oil
- 2 Tbsp Tomato Paste
- 1 tsp Smoked Paprika
- 1/2 tsp Black Pepper
- 1 tsp Salt
- 1/2 Cup Chopped Carrots
- 1 1/2 Cups Oats
- 1/3 Cup Unsweetened Plain Almond Milk
- 2 Tbsp Flax Meal
Topping Ingredients
- 1/3 Cup Ketchup
- 2 Tbsp Yellow Mustard
- 3 Tbsp Real Maple Syrup
- 1/2 tsp Smoked Paprika
Instructions
- Preheat the oven to 375°F.
- Prepare a glass 8X9 baking dish or loaf pan by oiling the sides and bottom, set aside.
- Add almond milk and flax meal to a small bowl, blend, and set aside to thicken.
- With a high speed blender, add the oats and pulse to chop up the oats to almost a flour.
- In a food processor, add the oat flour and all the remaining meatloaf ingredients along with the almond milk and flax seed, process until the mixture is broken up evenly.
- Do not blend too much that the mixture ends up a paste. You want some texture in your meatloaf.
- Once the mixture is to the consistency you like, scoop and spread the mixture into the prepared baking dish
- Cover the dish with foil, place into the oven, and bake for 30 minutes.
- Remove the foil and bake for another 25 minutes.
- While the meatloaf is baking, mix together the topping ingredients; ketchup, mustard, maple syrup, and the smoked paprika, set aside.
- Check the temperature in the middle of the loaf with a thermometer, it should be around 160°F.
- Once the meatloaf is to temperature, remove from the oven, pour and spread the topping over the loaf and return to the oven for 15 minutes.
- After the 15 minutes, remove the meatloaf and let it rest for 20 to 30 minutes before cutting and serving.
