meatless 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.

******MORE THANKSGIVING MAINS RECIPES FROM THE BLOG******

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 vegan Impossible Meatloaf is stuffed with vegan mozzarella cheese and brushed with an irresistible sweet and tangy glaze, making it one of the best family dinners! Easy to make in just over an hour.

Impossible Meatloaf (Stuffed with Cheese)

Impossible meat

ketchup

onion powder

Italian seasoning

panko breadcrumbs

vegan mozzarella shreds (optional for cheese stuffed)

brown sugar (or maple syrup)

Preheat the oven to 350 degrees F and coat a rimmed baking sheet with oil or line with parchment paper. You don&#39;t need a super large pan; I used a 9x13 inch pan.

In a large bowl, mix all ingredients together except for the cheese until well combined.

Shape into a loaf type shape and place on the prepared pan. Make a well in the center of the meatloaf to place the cheese in. Add the cheese, then use your hands to cover it and re-shape the loaf.

In a small bowl, whisk together the ketchup, brown sugar and Worcestershire sauce. Pour half of the mixture over the loaf.

Bake in the oven for 45 minutes.

After 45 minutes, remove from the oven and increase the temperature to 400 degrees F. Pour the rest of the sauce on top and bake for another 15 minutes.

Let the meatloaf rest for 10 minutes before serving. Enjoy!

Lovely! Can always trust you Nora for excellent recipes. I didn’t have panko on hand so I used regular bread crumbs, making the meatloaf a tad bit drier than I expected. But that didn’t matter. It was so tasty! The quantity of ketchup sauce was perfect.

I would love to see what more vegan meat mains you come up with.

Hi Nora,  I've been a fan of yours for several years and LOVE your recipes EXCEPT this one!  I couldn't wait to try it out 'cause it was just a bit different than most out there. Well, I did everything as written, at least I thought I did.  I tasted it and only tasted the catsup and brown sugar topping.  The meat itself was a big disappointment.  Nothing!  What did I do wrong?  I can't figure it out. Poooooo

Delicious! Great with vegans and carnivores alike!

I always have my kids rate my meals to determine if I should make them again. I got 10/10 for this impossible meatloaf! We even had a neighbor kid over and he loved it. The kids said they liked it better than "real" meatloaf. I paired it with mashed potatoes and green beans. This will definitely be added to my meal rotations!

I made mine with beyond meat, but my meat loving dad had two helpings and my mom said it’s one of the best recipes I’ve made recently. I’m not sure I can give a higher compliment 😆!

I'm so glad I stubbled across your website Nora!  I made this meatloaf and it was amazing. I'm not vegan but trying to incorporate a plant based meal or two during the week. My husband didn't even know it was vegan, and he said, "this is really good meatloaf" I won't tell him it was plant based.

I made this and my family LOVED it! I bought your e-books and can't wait to make more recipes. I am looking into healthier recipes and notice you have plenty online and in your books. I will try the Chickpea meatloaf soon.

I just discovered your website and thought I would try the meatloaf.  I followed your recipe exactly with exceptions:   I did not add cheese and I used beyond meat instead of impossible meat because that is what was available to me.  The meatloaf is delicious!  It was good yesterday and today is is just as good...or better.  I will definitely be trying some of your other recipes.  Thanks so much!!

Kid friendly! My 4 &amp; 1 yo loved this for dinner tonight. Thanks for another awesome recipe!

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