Vegan Chickpea Meatloaf
This Vegan Chickpea Meatloaf is not like the classic meatloaf that most of us grew up eating, it is actually BETTER!
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.
Notes
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.