Chickpea Veggie Loaf - Vegan Meatloaf Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
55 mins
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Total Time
1 hr 10 mins
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Servings
4
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Calories
446 kcal
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Course
Main Course
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Cuisine
American
Chickpea Veggie Loaf - Vegan Meatloaf Recipe
Description
This vegan Chickpea Veggie Loaf combines chickpeas and cannellini beans processed with fresh herbs like cilantro and parsley and sautéed vegetables including onions, garlic, celery, and red bell pepper. The mixture is seasoned with cumin, cayenne pepper, thyme, sage, and barbecue sauce, which adds both flavor and moisture. Chia seed meal serves as an egg substitute to help bind the ingredients, and breadcrumbs create structure and help the loaf hold its shape during baking.
The included glaze blends barbecue sauce, hot sauce, maple syrup, ketchup, black pepper, and smoked paprika, which is brushed on before baking to give the loaf a sweet, tangy, and slightly smoky exterior. The loaf bakes into a texture that is firm enough to slice with some chunkiness from the beans and veggies, offering a hearty, wholesome entree.
This dish can be prepared with various substitutions such as additional nuts, oats, or grains for texture and frozen sliced portions for convenience. The loaf can be reheated in a skillet or baked in the oven, making it adaptable for meal prep and leftovers.
Ingredients
For the Loaf:
- 1 tsp neutral cooking oil generic cooking oil
- 1/2 red onion 3/4 cup, chopped
- 4 cloves garlic finely chopped
- 1/2 cup celery or use other veggies, finely chopped
- 1/4 cup red bell pepper or carrots or both, chopped
- 2 tbsp dried cranberries optional
- 15 oz chickpeas or 1.5 cups cooked, canned
- 15 oz cannellini beans or other white beans or use more chickpeas or cooked lentils, can
- 2 tbsp cilantro chopped, fresh
- 2 tbsp parsley chopped, fresh
- 1 tsp cumin ground
- 2 to 4 tbsp barbecue sauce soy free
- 1.5 tsp lemon juice
- 1 tbsp chia seed meal or 1.5 Tbsp flax seed meal
- 1 Tbsp tahini optional
- 1/4 to 1/2 tsp black pepper
- 1/4 to 1/2 tsp cayenne pepper or chipotle pepper powder
- 1 tsp thyme or rosemary or 2 tsp fresh, dried
- 1/2 tsp sage dried
- 1/2 to 3/4 tsp salt or to taste
- 1/2 cup breadcrumbs for gf use coarsely ground oats or gluten-free breadccrumbs, or a mix of half oats and half breadcrumbs
Glaze
- 3 tbsp BBQ sauce
- 1 tsp hot sauce
- 1 tbsp maple syrup
- 2 tsp ketchup
- black pepper freshly ground, a generous dash
- 1/4 tsp smoked paprika
Instructions
- 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'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.
Notes
- Add nutritional yeast for a savory depth to the loaf flavor.
- Mix in chopped mushrooms with the onion for added moisture and earthiness.
- Incorporate walnuts, oats, or cooked rice in the mixture to increase texture and body.
- Freeze cooked and sliced loaf pieces for convenient individual servings; reheat in a skillet or bake.
- Recipe yields two slices per serving; nutritional values provided are based on that portion size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 446 kcal
% Daily Value*
| Calories | 446kcal | 22% |
| Carbohydrates | 79g | 26% |
| Protein | 19g | 38% |
| Fat | 7g | 11% |
| Sodium | 673mg | 28% |
| Potassium | 529mg | 11% |
| Fiber | 16g | 64% |
| Sugar | 22g | 44% |
| Vitamin A | 675IU | 14% |
| Vitamin C | 19.7mg | 22% |
| Calcium | 203mg | 20% |
| Iron | 7.4mg | 41% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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