chickpea meatloaf

With all the traditional seasonings of the original this vegan meatless meatloaf with chickpeas, peppers, and onions is big on flavor topped with a tomato maple glaze. Perfect as the main dish at your next dinner party, or easy enough to pull together for a weeknight meal.

Best Ever Traditional Meatless Meatloaf

organic chickpeas/garbanzo beans (drained and rinsed)

organic green pepper (chopped)

onion

garlic

parsley (finely chopped)

tomato paste

Worcestershire sauce

almond milk

tbsp ground flax seeds

water

breadcrumbs

salt

garlic powder

tsp pepper

maple syrup

apple cider vinegar

soy sauce (omit if gluten-free)

Preheat oven to 375 F. Line a loaf pan with parchment paper. 

Whisk together ground flax and ¼ cup of water in a small bowl. Let sit for 15 minutes.

Drain and rinse chickpeas. Pulse chickpeas, green pepper, onion, garlic, parsley, tomato paste, and vegan Worcestershire sauce in a food processor until combined but not until it becomes mush. You want some texture in it. You may need to work in batches to fit the size of your food processor.

Combine chickpea mixture, flax mixture, breadcrumbs, almond milk, salt, pepper, and garlic powder in a large bowl using your hands or a spatula. 

Pour mixture into lined loaf pan. Press mixture down firmly and evenly.

Bake in the oven for 30 minutes.

While loaf is baking prepare your glaze. Combine tomato paste, maple syrup, apple cider vinegar, vegan Worcestershire sauce, and soy sauce (omit for gluten-free version or use coconut aminos as a substitute). Set aside.

Remove loaf from oven after 30 minutes. Spread glaze overtop. Bake an additional 25 minutes.

Cool in pan for at least 15 minutes.

Remove from pan by gently lifting the sides of the parchment paper, slice, and serve. 

With all the traditional seasonings of the original this vegan meatless meatloaf with chickpeas, peppers, and onions is big on flavor topped with a tomato maple glaze. Perfect as the main dish at your next dinner party, or easy enough to pull together for a weeknight meal.

Get the recipe: https://www.keepingthepeas.com/meatless-meatloaf/

The Best Traditional Meatless Meatloaf

Chickpea Veggie Loaf with spices and a spicy bbq glaze. Chickpea Cannellini bean Veggie "meat" loaf for Thanksgiving and the holidays. Easy and delicious. Vegan Recipe. Makes 1 loaf. I use 9 by 5 inch pan, Nut-free, Soy-free, Can be gluten-free

Chickpea Veggie Loaf - Vegan Meatloaf Recipe

tsp oil

red onion chopped (3/4 cup)

celery

red bell pepper (or carrots or both)

cranberries (optional)

chickpeas (or 1.5 cups cooked)

cannellini beans (or other white beans

cilantro

parsley

tsp cumin

lemon juice

Tbsp Tahini (optional)

tsp black pepper

tsp dried thyme (or rosemary

sage

tbsp bbq sauce

hot sauce

tsp ketchup

black pepper

tsp smoked paprika

Heat a skillet over medium heat. Add oil, onions and garlic and pinch of salt. Cook until translucent. Add celery, peppers, cranberries and cook for 3 minutes, * You can cook the veggies without oil. Cook onions and garlic in a splash of broth or water until translucent, then add other veggies.

Drain the chickpeas and beans really well. In a food processor, process the chickpeas, beans, cilantro, parsley and half of the cooked veggie mixture. Pulse, process until the mixture is half mashed and half coarsely chunky. You can add a handful of greens in as well at this step. .

Transfer to a bowl. Mix in the chia seed meal into the bbq sauce + lemon juice in a small bowl and let it sit for a minute. Add spices, tahini, bbq sauce mixture, leftover veggies to the beans bowl. Mix in. Add in the breadcrumbs and mix in. The mixture should be like a veggie burger mixture. If too wet, add more breadcrumbs. If too dry, add a tbsp of aquafaba (chickpea brine). or 1 tsp chia/ flax seed meal mixed in 1 tbsp water. Taste the mixture and adjust salt, spice, seasoning.

Transfer the mixture to parchment lined loaf pan with parchment sheet hanging out to make it easy to remove the loaf. Even it out(by lightly pressing. too much pressing will make a mashed texture loaf )  If you don&#x27;t have a pan, use a parchment lined baking sheet and shape into a rectangular log.

Prepare the glaze by mixing everything and spread over the loaf.

Cover the loaf with parchment, bake at pre-heated 400 degrees F / 200ºc for 20 minutes. Remove the cover and continue to bake for another 15 to 25 minutes, till toothpick from the center comes out clean. Bake longer for taller loaf or if you want crispier edges.

Cool for 15 minutes, then remove from the pan. Cool almost completely and slice with a serrated knife.

Or shape into balls and bake for 15 minutes, then flip and bake for another 10-15 minutes. Serve with cranberry sauce, gravy, mashed potatoes or other sides of choice.

https://www.youtube.com/watch?v=Q70m223OJAs

Chickpea Veggie Loaf Recipe

Get the WRITTEN RECIPE here - https://www.veganricha.com/chickpea-veggie-loaf/

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Chickpea Veggie Loaf with spices and a spicy bbq glaze. Chickpea Cannellini bean Vegan Meatloaf for Thanksgiving and the holidays or any time. Easy and delicious. Vegan Recipe. Nut-free, Soy-free, Can be gluten-free.

Cook some veggies. Pulse the chickpeas and beans, add spices, shape and bake. You can also shape the mixture into fat balls or patties and bake. Use your favorite glaze or my spicy bbq sauce glaze. Serve with cranberry sauce or gravy, some mashed potatoes, other sides and the menu is done! I used up some leftover slices in tacos with guacamole and sprinkled with chipotle pepper.

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CAULIFLOWER STEAKS WITH MUSHROOM GRAVY: https://www.veganricha.com/cauliflower-steaks-with-mushroom-gravy/

VEGAN LASAGNA BECHAMEL WITH SWEET POTATO AND CAULIFLOWER: https://www.veganricha.com/lasagna-bechamel-with-sweet-potato-and/

VEGAN VEGGIE LASAGNA: https://www.veganricha.com/vegan-veggie-lasagna-for-2/

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CHICKPEA VEGGIE LOAF RECIPE – VEGAN MEATLOAF - Nutfree | Vegan Richa Recipes

This hearty vegetarian meatloaf is made with chickpeas, oats and vegetables for a satisfying, savoury meal that's perfect for the holidays and family meals.

Chickpea Loaf

rolled oats (100 g)

almonds, walnuts

tbsp ground flax (14 g)

x 14 oz

soy sauce

tomato sauce

celery,

garlic,

tsp sea salt

paprika paprika

onion powder

thyme

cayenne pepper, optional

tbsp balsamic or apple cider vinegar (15 mL)

Take your time finely chopping all the veggies, you don&#8217;t want any huge chunks in the finished loaf.

Add the onions, carrot, garlic, celery and mushroom to a large pot on the stovetop with 1 tbsp of water. Cook over medium heat for 6-7 minutes then stir in the salt, pepper, paprika, cumin, thyme and onion powder (and cayenne if using) and cook for a couple more minutes. While the veggies are cooking, continue with the rest of the recipe.

Add the oats, nuts and flax to a food processor and blend into a grainy flour. Add the chickpeas, soy sauce and tomato sauce and pulse or blend briefly to combine. You may need to pulse a few times, then open the food processor and mix it up, then pulse a couple more times. Be careful not to totally pulverize the chickpeas. They should be broken down but not mushy. A few pulses or seconds of blending should do the trick. Some of the mixture will turn into paste at the bottom of the food processor, that&#8217;s ok. 

When the veggies are done, turn off the heat and dump the contents from the food processor into the pot. Stir well to thoroughly combine into a uniform mixture.

Line a loaf pan (see notes on size) with parchment paper so it sticks out over the long edges of the pan. This will allow you to lift the loaf out once done. Firmly press the chickpea mixture into the pan using your hands or the back of a wooden spoon. It will seem like the mixture might not fit in the pan but just keep packing it down and it will fit.

Mix the glaze ingredients together in a bowl then spread over the loaf.

Once the oven has reached 350 F, bake the loaf uncovered for 60 minutes.

Remove from the oven and let sit in the pan for 15 minutes. Run a knife along any edges that weren&#8217;t lined with parchment then lift the loaf out of the pan and place on a cooling rack for another 15 minutes before slicing into 10 portions. You can shorten the 30 minutes of cooling if needed but the longer it sits, the firmer it gets. If you slice it too soon, it may be a little crumbly.

Serve with a sprinkle of fresh chopped parsley and a drizzle of ketchup, if desired.

Wow! This tastes better than meatloaf made with beef. The flavor and texture was nice. And it had tons of vegetables instead of tons of grease! I doubled this recipe and used 1 bag dried chickpeas I cooked the day before, It was close to 6 cups. I used two eggs instead of the flaxseed, and with the other ingredients doubled it fit nicely into a 9x13 Pampered Chef stoneware pan. I baked it for 60 minutes and it was perfect. I greased the pan instead of using parchment paper. It came out fine without sticking. I will definitely make this again!

As a lacto-ovo vegetarian this was delicious.  When I was a carnivore meatloaf was my favorite meal. When I went vegetarian I found an awesome black bean meatloaf, which I love because black beans are my favorite. 
What made this out of the world was the Glaze. I doubled all ingredients to make more. That Glaze was heaven and will start using that on my black bean meatloaf also.
Next? I've seen lentil loads as well as Nut loafs.
That Glaze though....geez

I mentioned how awesome the Glaze was, but did not mention how I made it, as the recipe gives many options.
This is how I made the most delicious loaf Glaze in the world:

2/3c Tomato Sauce 
4tbl. Light Blue Agave
2tbl. Apple Cider Vinegar

Let sit in fridge 

Basically I Doubled what the recipe suggested

Wow! I didn't expect it to taste this good! I replaced the mushrooms with about a tablespoon of miso paste I will definitely be making this on repeat!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1612295538/iKEoRPg3b.mp4

A delicious and easy to make, vegan chickpea meatloaf that makes a  perfect main dish for holidays and everyday family meals.

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