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Vegan Chickpea Meatloaf (Gluten-Free Option)

This vegan chickpea meatloaf is hearty, wholesome, and full of flavor and texture. With mushrooms, kale, walnuts, and wild rice, it's a beautiful centerpiece for the holiday season. Gluten-free and oil-free, whole-food plant-based (WFPB) with a nut-free option.Serves 5 to 7 people, depending on side dishes and appetites.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
40 mins
Total Time
1 hr 55 mins
Servings: 7 servings
Calories: 235 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 ½ cups cooked wild rice
  • 1 small onion, chopped
  • 8 ounces baby bella or white button mushrooms, roughly chopped
  • 6 cloves garlic, minced
  • 1 small bunch green kale, stems removed, chopped
  • 2 teaspoons poultry seasoning blend
  • 1 teaspoon dried thyme or 2 tablespoon chopped fresh thyme
  • ½ teaspoon smoked paprika
  • 2 (15 oz) cans chickpeas, rinsed, drained and patted dry or 3 ¼ cups cooked chickpeas
  • ¾ cup raw walnut halves or ⅔ cup raw sunflower seeds for nut-free.
  • 2 tablespoons white wine vinegar or 1 ½ tablespoon apple cider vinegar
  • 3 tablespoons tamari or soy sauce if not GF
  • 1 teaspoon fine sea salt
  • ½ to 1 teaspoon black pepper
  • ¼ cup flour such as spelt or whole wheat or chickpea or rice flour (for GF)
Optional Glaze (select 1 of the following):
  • 1 to 2 tablespoons vegan Worcestershire (not GF)
  • 1 to 2 tablespoons reduced, good quality balsamic vinegar tap for recipe
  • equal parts tamari and maple syrup

Instructions

    Cup of Yum
  1. 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).
  2. 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.
  3. Add the chopped kale to the pan, and cook until dark green and wilted, about 2 minutes. Remove from heat.
  4. 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.
  5. Stir to combine the chickpea mixture and vegetables, then stir in the cooked wild rice.
  6. 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.*
  7. 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

  • Tips
  • Try not to over-process the ingredients in the food processor. This chickpea meatloaf is especially hearty and rustic thanks to the varying textures, so you don't want to turn it into a puree. Refer to the process photos above for proper texture.
  • This recipe is made with gluten-free, whole-food ingredients (unless you use wheat flour). So it will be more fragile than a veggie loaf with gluten or other binders, especially right out of the oven. This is why it's important to let it rest before serving.
  • Storage
  • Store leftover chickpea meatloaf in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months (thaw overnight in the fridge). Reheat individual servings in a microwave or in a non-stick pan on the stove.

Nutrition Information

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%)

Nutrition Facts

Serving: 7servings

Amount Per Serving

Calories 235

% 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.