Vegan Meatloaf
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Prep Time
15 mins
-
Cook Time
45 mins
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Total Time
1 hr
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Servings
6
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Calories
363 kcal
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Course
Main Course
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Cuisine
American
Vegan Meatloaf
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Flavorful vegan meatloaf is a perfect recipe for your plant based diet!
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Ingredients
- 2 tablespoons olive oil
- 8 ounces mushroom 226g
- 2 carrot peeled and diced
- 2 celery diced, stalks
- 1 yellow onion diced
- 30 ounces chickpeas 2 cans, drained and rinsed, 850g
- 1 cup oatmeal 80g
- 1 ½ tablespoons soy sauce
- 1 ½ tablespoons Worcestershire sauce vegan
- ¼ cup ketchup 58.7g
- ¼ cup barbecue sauce 50.7g
- ¼ cup parsley 15g, fresh chopped
- salt to taste
- black pepper to taste
Instructions
- Line a 5x8 loaf pan with parchment paper and preheat the oven to 350 degrees F / 180 degrees C.
- In a large skillet, heat oil over medium heat and saute the mushrooms, carrots, celery and onion until tender, about 5-8 minutes.
- Drain and rinse chickpeas and pulse them in a food processor until a paste forms.
- Combine the mashed chickpeas, sauteed vegetables, oatmeal, soy sauce and Worcestershire sauce in a large bowl.
- Combine ketchup and barbecue sauce in a small bowl and add half of it to the chickpea mixture, along with salt and pepper. Mix to incorporate.
- Transfer to the loaf pan and bake for 20 minutes. Brush with the remaining ketchup and barbecue sauce mix and cook for another 25 minutes.
- Garnish with fresh parsley and serve.
Notes
- Line a loaf pan with parchment paper to make it easy to remove and slice the loaf.
- Wipe the mushrooms clean with a damp paper cloth.
- Chop the mushrooms, onions, carrots and celery into small pieces.
- Mash the chickpeas into a paste. Using a food processor makes this process effortless.
- If you aren’t a fan of ketchup, use tomato paste instead.
- Don’t over mix or the meatloaf will be tough.
- Press firmly into the loaf pan.
- Let the meatloaf sit for 10-15 minutes before serving for a sturdier loaf.
- There are 3 WW Blue Plan SmartPoints in one serving of this.
- Line a loaf pan with parchment paper to make it easy to remove and slice the loaf.
- Wipe the mushrooms clean with a damp paper cloth.
- Chop the mushrooms, onions, carrots and celery into small pieces.
- Mash the chickpeas into a paste. Using a food processor makes this process effortless.
- If you aren’t a fan of ketchup, use tomato paste instead.
- Don’t over mix or the meatloaf will be tough.
- Press firmly into the loaf pan.
- Let the meatloaf sit for 10-15 minutes before serving for a sturdier loaf.
- Storage - keep leftovers wrapped tightly or in an airtight container inside the fridge for up to 4 days.
- There are 3 WW Blue Plan SmartPoints in one serving of this.
Nutrition Information
Show Details
Calories
363kcal
(18%)
Carbohydrates
57g
(19%)
Protein
16g
(32%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
4g
(20%)
Sodium
443mg
(18%)
Potassium
773mg
(16%)
Fiber
13g
(52%)
Sugar
16g
(32%)
Vitamin A
3733IU
(75%)
Vitamin C
10mg
(11%)
Calcium
100mg
(10%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Calories | 363kcal | 18% |
| Carbohydrates | 57g | 19% |
| Protein | 16g | 32% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 443mg | 18% |
| Potassium | 773mg | 16% |
| Fiber | 13g | 52% |
| Sugar | 16g | 32% |
| Vitamin A | 3733IU | 75% |
| Vitamin C | 10mg | 11% |
| Calcium | 100mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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