A “classic” tasting Vegan Meatloaf made from chickpeas, vegan Worcestershire sauce and breadcrumbs. This is NOT another mushy vegan loaf. It’s beautiful, savory, hearty and extremely comforting alongside some mashed potatoes and green beans.
Ah, the Vegan Meatloaf. Have you tried making one yet? You can find many different versions all over the internet, from lentil loaf to tofu loaf, and probably many more. Actually, I already have this version on the blog: Muffin Pan Meatless Loaf. So fun, especially for kids!
Some I’ve tried have been quite good, but often even if they taste good, they don’t look very appetizing. I wanted to come up with a Vegan Meatloaf recipe that had more “classic” meatloaf flavors and would also look beautiful. Chickpeas to the rescue!
The one thing you never want is a super mushy loaf. And it’s pretty hard to avoid, actually. But through some trial and error, I have come up with a non-mushy, flavorful and beautiful loaf that would be just perfect as the main dish for Thanksgiving, Christmas or any other holiday.
I remember one Thanksgiving several years ago that I was super excited to make a popular blogger’s lentil loaf recipe. I wanted to impress our guests with how good vegan cooking can be! Well, the loaf sunk in the middle and was just a complete mushy mess. Ugh. So frustrating.
This Vegan Meatloaf is easy to make, and most of the time spent is hands off.
I hope you all enjoy this vegan loaf! It’s:
& so Affordable
You can also leave off the ketchup topping and serve with this Easy Vegan Gravy instead!
If you make this recipe, let me know how it goes! Rate it, leave a comment and tag a photo @noracooksplantbased on Instagram. Enjoy!
Inspired by this recipe.
A classic style vegan meatloaf recipe made with a base of chickpeas. Unlike some vegan loaf recipes, this one is not mushy. It has a slight smoky flavor and makes for a beautiful centerpiece dish for any holiday or Sunday family dinner.
- 1 small onion, diced small
- 2 small carrots, diced small
- 2 celery stalks, diced small
- 3 garlic cloves, minced
- 1/4 cup water
- 2 15 oz cans chickpeas, drained and rinsed *or 3 cups cooked
- 1 1/2 cups panko breadcrumbs
- 2 tablespoons ground flaxseed
- 3 tablespoons nutritional yeast
- 2 tablespoons soy sauce
- 2 tablespoons vegan Worcestershire sauce
- 1 tablespoon tahini
- 1/4 cup ketchup
- 1/2 teaspoon liquid smoke, optional, but good
- fresh parsley, optional
- 1/3 cup ketchup
- 1 teaspoon vegan Worcestershire sauce
Preheat the oven to 375 degrees and lightly spray a 9 inch loaf pan with oil, or line the bottom with parchment paper to prevent sticking.
Saute the onion, carrots, celery and garlic in the 1/4 cup of water over medium heat for 5 minutes, until the onions are translucent.
Add the drained and rinsed chickpeas to a food processor and pulse until the chickpeas or broken up and there are no whole beans left. You do not want them to be completely pasty or mushy, but well broken up.
Transfer the processed chickpeas to a large bowl. Add the cooked veggies and all the remaining ingredients. Stir with a large wooden spoon until very well combined.
Press the loaf mixture in the prepared pan, pushing down evenly with your hand. Cover with foil and bake for 30 minutes.
Remove the foil and bake for another 15 minutes. Remove from the oven.
Spread the ketchup and Worchestershire sauce on top of the loaf, evenly. Allow to sit for at least 15 minutes before slicing if you can, it will hold up better. Sprinkle with fresh parsley if desired before serving.
-You may substitute gluten-free or whole wheat breadcrumbs if desired.
-Make sure to find vegan Worcestershire sauce. Most have anchovies in the ingredients. Annie's brand has a good one you can find at most natural food stores. You can also order it online.
-Find liquid smoke near barbecue sauce in most grocery stores. You can leave it out, but it adds a great "smoky" flavor. One bottle will last you a long time.
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