Vegan Chickpea Meatloaf (Gluten-Free Option)
User Reviews
5
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Prep Time
20 mins
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Cook Time
55 mins
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Additional Time
40 mins
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Total Time
1 hr 55 mins
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Servings
7 servings
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Calories
235 kcal
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Course
Main Course
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Cuisine
American
Vegan Chickpea Meatloaf (Gluten-Free Option)
Description
The Vegan Chickpea Meatloaf starts with wild rice cooked separately, then combined with sautéed onions, mushrooms, garlic, kale, and a flavorful mix of poultry seasoning, thyme, and smoked paprika. Cooked chickpeas and walnuts provide bulk and texture, while tamari and vinegar add umami and acidity. Flour serves as the binder to help hold the loaf together.
The mixture is pulsed carefully in a food processor to maintain some texture, preventing it from becoming a puree, which retains a rustic, hearty bite. Baking in a lined loaf pan gives a firm yet tender loaf with varied textures from the grains, vegetables, and nuts.
This meatloaf can be served as a main vegetarian entree, accompanied by sides or sauces. It accommodates gluten-free diets by using suitable flours. Optional glazes like balsamic vinegar or Worcestershire sauce can be added for flavor variation.
Letting the loaf rest before slicing helps maintain its structure. Leftovers store well refrigerated for up to five days or frozen for two months, with convenient reheating methods described.
Ingredients
- 1 ½ cups wild rice cooked
- 1 small onion chopped
- 8 ounces baby bella mushroom or white button mushrooms, roughly chopped
- 6 cloves garlic minced
- 1 small kale bunch, stems removed, chopped
- 2 teaspoons poultry seasoning blend
- 1 teaspoon thyme or 2 tablespoon chopped fresh thyme, dried
- ½ teaspoon smoked paprika
- 2 (15 oz) cans chickpea or 3 ¼ cups cooked chickpeas, rinsed, drained and patted dry
- ¾ cup walnut halves or ⅔ cup raw sunflower seeds for nut-free, raw
- 2 tablespoons white wine vinegar or 1 ½ tablespoon apple cider vinegar
- 3 tablespoons tamari or soy sauce if not GF
- 1 teaspoon salt fine sea salt
- ½ to 1 teaspoon black pepper
- ¼ cup spelt flour or whole wheat or chickpea or rice flour (for GF
Optional Glaze (select 1 of the following):
- 1 to 2 tablespoons Worcestershire sauce not GF, vegan
- 1 to 2 tablespoons balsamic vinegar tap for recipe, reduced, good quality
- tamari equal parts
- maple syrup equal parts
Instructions
- If you haven't already, cook wild rice according to package instructions, then set aside. Preheat oven to 375 degrees F, and line a 1.5 Qt. loaf pan with parchment paper (this makes it easy to lift the loaf out of the pan after cooking).
- Preheat a large saute pan over medium heat. Dry sauté the onion and mushrooms until softened, about 10 minutes. Add the garlic, poultry seasoning, thyme, and paprika, and cook for another minute, stirring frequently. Season with a pinch of salt and pepper.
- Add the chopped kale to the pan, and cook until dark green and wilted, about 2 minutes. Remove from heat.
- In a large food processor pulse the chickpeas, walnuts, vinegar, tamari, salt, pepper, and flour just until chunky (about 7 or 8 pulses). Transfer to a large mixing bowl. Now add the sautéed vegetables to the food processor, and pulse just 5 or 6 times or until the kale is shredded. Transfer the veggies to the mixing bowl.
- Stir to combine the chickpea mixture and vegetables, then stir in the cooked wild rice.
- Spoon the mixture into the prepared pan, and use a large spoon or spatula to firmly and evenly press it down into the pan. Bake for 30 minutes. If adding a glaze on top, brush that on now. Return the loaf to the oven and bake for another 10 to 15 minutes or until the top edges are golden and the center of the loaf is hot and only slightly soft when pressed. *Total bake time is about 45 minutes.*
- Let the loaf rest in the pan for about 20 minutes, then lift out by the parchment paper onto a cutting board or platter. Allow to cool for another 15 to 20 minutes, then slice and serve.
Notes
- Pulse ingredients in the food processor just enough to combine but retain distinct textures; avoid making a puree.
- Let the loaf rest after baking to firm up and make slicing easier.
- Store leftovers airtight in the refrigerator for up to 5 days or freeze for up to 2 months.
- Reheat individual servings in a microwave or on the stove in a non-stick pan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7servings
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 11g | 22% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 0mg | 0% |
| Sodium | 657mg | 27% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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