A classic tasting Vegan Meatloaf made with a base of chickpeas that is SO simple to make. This is NOT another mushy vegan loaf. It’s beautiful, savory, hearty and extremely comforting alongside some mashed potatoes and green beans.
*This recipe was originally posted 10/12/17. Updated 9/24/18 with more appetizing photos and slightly updated instructions.
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.
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!
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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.
HOW DO YOU MAKE VEGAN MEATLOAF?
This Vegan Meatloaf is easy to make, and most of the time spent is hands off.
First, saute the vegetables in either water or olive oil for a few minutes, until the onion is translucent. Remove from the heat and set aside.
Mash the drained/rinsed chickpeas in a large bowl (I always use a potato masher, works great!).
Then simply add the cooked vegetables and all the remaining ingredients. Stir very well!
Press the mixture into a loaf pan evenly, cover with foil and cook for 30 minutes. Remove foil, add the ketchup- Worcestershire topping and put back in the oven for 15 minutes.
Remove from the oven, let cool a few minutes, slice and serve.
I hope you all enjoy this vegan meatloaf! It’s:
Hearty
Smoky
Fiber-rich
Beautiful
& so Affordable
You can also leave off the ketchup topping and serve with this Easy Vegan Gravy instead!
Want more savory vegan dishes? Try one of these!
Dairy Free Creamy Mashed Potatoes
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.
- 1-2 tablespoons olive oil OR water for oil free
- 1 small onion, diced small
- 2 small carrots, diced small
- 2 celery stalks, diced small
- 3 garlic cloves, minced
- (2) 15 oz cans chickpeas, drained and rinsed (3 cups)
- 1 1/2 cups panko breadcrumbs
- 2 tablespoons ground flaxseed
- 3 tablespoons nutritional yeast
- 2 tablespoons soy sauce
- 2 tablespoons vegan Worcestershire sauce
- 1/4 cup ketchup
- 1/2 teaspoon liquid smoke, optional, but good
- 1/3 cup ketchup
- 1 teaspoon vegan Worcestershire sauce
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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.
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Saute the onion, carrots, celery and garlic in the olive oil or water over medium heat for 5 minutes, until the onions are translucent. Remove from heat and set aside.
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Add the chickpeas to a large bowl, and mash with a potato masher (or fork). You do not want them to be completely pasty or mushy, but well broken up. Alternatively, use a food processor, but be careful not to over blend them and make them totally mushy. Pulse a couple of times if using a food processor.
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Add the cooked veggies and all the remaining ingredients to the chickpeas. Stir with a large wooden spoon until very well combined.
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Press the loaf mixture in the prepared pan, pushing down evenly with your hand. Cover with foil and bake for 30 minutes.
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In a small bowl, stir together the ketchup and Worcestershire sauce for the topping.
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After 30 minutes, remove the foil, spread the ketchup topping evenly on top of the loaf and bake for another 15 minutes, uncovered. Remove from the oven.
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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.
This is neat. I am gluten-free so I’d have to find suitable panko but I make chickpeas somewhat regularly, usually fry them in a pot with diced onion, garlic, some curry powder or other seasoning/condiment, and olive oil, then smash with potato masher. Very nice. I may make this recipe above. Saved. Five stars for chickpeas and how yummy this looks. 🙂
Thanks Jess! I think any gluten-free breadcrumbs would work fine. Your usual chickpea dish sounds delicious! I love chickpeas, they are so versatile. Thanks for your comment! 🙂
I can’t have soy, so is there a substitute for the soy sauce? Thanks!
Try coconut aminos or tamari, I believe those are both soy free alternatives.
Tamari is wheat free but not soy free (its 100% soy). Use coconut aminos
Oh my bad! Thanks April!
Looks great! I can’t have sesame (tahini) though, do you have a suggestion of a substitution for it? Thanks!
I would just leave it out completely if you can’t have it. Should be fine!
Oh good, as i was wondering about the tahini too…i just don’t want the added fat..so it will still bind together without it you think?
It should, yes! I don’t think it will be a problem without it.
Can you pulse the chickpeas in a blender? I don’t have a food processer.
You might be able to, especially if your blender has a “pulse” option. You don’t want them to be blended, just broken up a bit. The best alternative would be to mash them with a fork or potato masher.
I made this yesterday and it was a hit! Probably the best loaf I’ve ever attempted. Not mushy at all. Even my meat-eating husband gobbled it up. Thanks for a great loaf recipe!
Yay! Thanks so much April. I’m glad you enjoyed it!
I made this last weekend. Really delicious. I love the texture. It slices beautifully, and is great hot or cold. It has made it into my recipe card box!!
Thanks Jackie! I’m so glad you enjoyed it! I agree, it’s good hot or cold.
I loved this vegan chickpea loaf far better than lentil loaf. It is a keeper. I can’t wait to make a sandwich with it.
When you say a can of chick peas, what size are you referring to? I tend to cook my own chick peas so listing the quantity would be helpful. TIA.
15 oz cans of chickpeas. I updated the recipe with that information! So 2 15 oz cans, or 3 cups cooked chickpeas. Thanks!!
OMG! After 4 pretty unsuccessful awfully disgusting tries at different GF Vegan Meatloaf Recipes this one is just plain AMAZING!! Just Amazing!! I ran out of GF Panko so I made some GF breadcrumbs to add just as you said. Turned out perfectly! Thank you from the bottom of my stomach!!
I’m so glad to hear that you enjoyed this Vegan Meatloaf so much! 🙂 You are SO welcome!
I made this last night, we absolutely loved it.
Thanks Janelle! Glad you loved it!
This is in the oven as we speak. I have entered the recipe twice into My Fitness Pal, and even with 8 servings it comes out to 429 cal per serving. Can you help clarify the nutritional info? Is there a more reliable website/app I can use? This varies drastically from what you have listed. Thank you!
I hope you enjoyed it! Hmm, I wonder if you entered dried chickpeas instead of 3 cups canned? I just entered it again (I use cronometer) and got the same 213 calories per serving (6 servings total) and with the ketchup topping, 266 calories. 🙂
Can this be made in advance and frozen?
Yes, it can. I would cook it first, but leave off the ketchup topping. Cool completely and freeze.
I followed this recipe and ended up with a pan of dry crumbled stuff… not anything like the photos here…. it was extremely dry and crumbly and did not stick together at all… I even added extra ketchup before baking it because I could tell it was super dry….
Hi there! I am so sorry this didn’t work out for you! Hmmm, I’m trying to think of what might have gone wrong.. Many, many people have made this and no one has had this problem yet. Did you use all of the wet ingredients? And use a food processor for the chickpeas? The only other thing I can think of is to add the breadcrumbs in last, and only use as much as you need to, though I found the full amount to be perfect and they help prevent a mushy loaf.
We made this tonight and were thrilled at how tasty it is. Jimmy was excited because he thought it tasted so much better than the meat version. This recipe is definitely going to be in our rotation!
I’m so happy to hear this Desiree! 🙂 Thanks for letting me know.
This was yummy! Tried it tonight. Takes a while to make but is worth it. It was a little dry…do you think there is any way to make it more moist? Regardless it was a hit. Definitely checking out more vegan recipes on your website.
Glad you enjoyed the recipe! If you found it was a little dry, try using less breadcrumbs next time, maybe 1 cup and then add more if it seems very wet. It’s very adjustable. 🙂 Thanks for your comment!
It looks sooooo good but I was… if any left over could be kept in the freezer…
Yes it freezes very well!
I made this last week and liked it a lot, but your prep time estimate is way off. Took me at least 40 minutes. Just chopping/dicing the vegetables took 15 minutes, and I cook a lot. Also, 5 min to soften the veggies is not nearly enough. Good recipe but next time I need to allow for much more prep time, more like 30-45 minutes
I was womdering if the breadcrumbs can be replaced with oat flour??
It might be a little mushy, but maybe not! I haven’t tried it, but my guess is it will work out just fine.
I made this tonight for the first time. It was delicious! A nice change from lentil loaves… thank you!
Glad to enjoyed the loaf, Gail! Thanks for sharing.
I made this last night – really enjoyed it! Excellent recipe. It held up well – not crumbly or soft. It looked and sliced up like a ‘regular’ meatloaf. I LOVE finding a new delish recipe so thank you for making my day, possibly my week!!
That’s so great Michelle, thanks for the comment!
Thank you so so much for this yummy recipe ! I liked it so much better than the lentil loaf recipes I have tried. But I did add about 1/2 tsp of cumin and a generous sprinkle of smoked paprika. And truth be told I substituted red beans for the chickpeas. Delicious…really….Thanks again Nora !
Oooh red beans instead of chickpeas? I bet it was a pretty color! I’m so glad you enjoyed it!
This is pretty good, and why is it called meat loaf instead of veggie loaf? The name is misleading for those who refuse to eat anything from animals.
I’m glad you enjoyed it! As for the name, sometimes it is difficult to come up with a name for recipes, and I often look at what people are typing into google. This is one of those, because believe it or not “vegan meatloaf” gets searched for over 8000 times per month! “veggie loaf”, on the other hand, about 1000. So I try to name my recipes at least in part based on what folks might be searching for, if that makes sense! Thanks for the question.
I have eaten a vegan diet for 14 years now and I have tried many ‘meatloaf’ recipes. This is by far the most delicious, easy and beloved by all my family! I only recently discovered your blog/recipes through my daughter and I am thrilled by your approach and creativity. Thanks!
You are so kind! Thank you so much for your feedback, I appreciate it. 🙂 I’m so glad your family loves this vegan meatloaf!
Can’t wait to try this. As always your photos are spectacular!
Thank you!!!
This looks like a great recipe! I’m excited to try it out. I just need to make a market run to get all the ingredients that I’m missing. Thank you for sharing
Thanks Bryan! I hope you enjoy the recipe!
I made this tonight for dinner and it was a hit with my ENTIRE family! (Including my mother whom is skeptical about my new vegan ventures, she even requested the recipe, yay) I will make this recipe forever 💕 I cannot wait to try more of your recipes! Thank you so much! 😊
So glad it was a hit! Thanks so much for the feedback! 🙂 Let me know if you try other recipes, I love hearing from people!
Are most of the recipes from here in your new cookbook?
No, they are not though quite a few recipes from the blog are in the cookbook, but the I released the ebook about a year ago now, so many of the newer recipes are not in there.
Wow, this was good!!! And it was actually better the next day! Made mashed cauliflower and had nice ‘comfort food’ meal over the weekend!
Great recipe!
So glad you enjoyed the loaf Chris! Thanks for sharing. Sounds like a delicious, comforting meal!
I am making it for the second time today. It was delusions the first time. I used the leftovers all week for sandwiches! Sooo yummy. Today I added about 1/2 of a green pepper Finley chopped to the veggies. Should be so good! Thank you for sharing the recipe.
My husband says the sandwiches are better than the loaf itself! Glad you enjoyed it.
This sounds delicious! I have suddenly started having stomachaches when I eat chickpeas so I guess I have developed an intolerance. Any suggestions for a substitute for the chickpeas?
Oh bummer! Cooked lentils would work, navy or pinto beans.
Growing up (omnivorous; I wasn’t vegetarian ’til I was 19 or 20), Ma always served meatloaf with gravy, so I never understood ‘the ketchup thing’ — ketchup goes on burgers, not meatloaf! So of course I really appreciate your inclusion of (and recipe for) a gravy topping option.
In my kitchen right now sits the #10 can of chickpeas that my boyfriend got at Costco yesterday. Yep, I said #10, as in about 12 cups or nearly 7 lbs of chickpeas! I see this “meatloaf” in my future (as soon as we replenish our soy sauce–that teaspoon of Bragg’s is just not enough.) as well as hummus, Chana Masala, roasted chickpea snacks, et cetera.
A question: In some of the comments above, there was mention of tahini, which must have disappeared somewhere between your original post and the revision about a year later . How much was called for originally, and why’d you remove it?
Hi there! How funny; I always had meatloaf with ketchup, not gravy growing up! But I love this chickpea loaf both ways. That is a lot of chickpeas, but I’m sure you will find ways to use them up. 🙂
I updated the recipe awhile back and took out the tahini. Only 1-2 tablespoons was called for I believe, but I found that I couldn’t tell the difference if it was there or not, so to make it easier, I removed it from the list. One less ingredient you have to buy to make it! Thanks for your comments.
I made this for Thanksgiving and it was wonderful! I didn’t use the ketchup topping because I made a mushroom gravy, but look forward to trying that in the future. This is the best vegan meatloaf I’ve found.Thank you so much!
I’m so glad you enjoyed the vegan meatloaf! I made it for Thanksgiving yesterday as well, with my gravy recipe. It’s pretty good either way (ketchup or gravy).
Made late Thanksgiving dinner for man (vegan) …needless to say he loved it. He ate half pan then wanted other half for breakfast next day. Thanks for the recipe!!!
Woo hoo! So glad it worked out so well on Thanksgiving!
Thanks for the marvelous posting! I actually enjoyed reading it, you cold
bee a great author.I wiol make sure to bookmark your bkog and will often come
back someday. I want to encourage you tto ultimately continue your grea work, have a nice evening!
Thank you so much, that’s so kind!!
Hi Nora, is this a dish I canprep today but cook tomorrow? Just tying to juggle my schedule to cook and work!
Yes, absolutely!