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Classic Chickpea Vegan Meatloaf

This Chickpea Vegan Meatloaf is hearty, wholesome, and packed with savory flavor. Made with everyday ingredients like chickpeas, veggies, breadcrumbs, and a sweet-savory maple glaze, it’s a satisfying plant-based centerpiece for any meal.
Servings: 6

Ingredients

For the Chickpea Loaf:

  • 2 14 oz cans chickpeas, drained and rinsed (or 3 1/3 cups cooked)
  • 1 small onion diced
  • 2 celery stalks chopped
  • 2 carrots diced
  • 2 garlic cloves minced
  • 2 cups panko breadcrumbs
  • 1/2 cup unsweetened soy or almond milk
  • 3 tablespoons vegan Worcestershire sauce
  • 2 tablespoons soy sauce or tamari
  • 2 tablespoons olive oil
  • 2 tablespoons ground flaxseed
  • 2 tablespoons tomato paste
  • 1 teaspoon liquid smoke
  • 1/4 teaspoon ground black pepper

For the Maple Glaze:

  • 1/4 cup tomato paste
  • 2 tablespoons maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon smoked paprika

Instructions

  • Preheat oven to 375°F (190°C). Lightly grease a 9-inch loaf pan and set aside.
  • In a large skillet over medium heat, sauté the onion, celery, and carrots in olive oil until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
  • In a food processor, combine sautéed vegetables, chickpeas, breadcrumbs, plant milk, Worcestershire sauce, soy sauce, tomato paste, flaxseed, liquid smoke, and pepper.
  • Pulse until well-combined but not puréed. Stop to scrape the sides as needed.
  • Transfer the mixture into the prepared loaf pan and press it in firmly and evenly.
  • Bake for 30 minutes.
  • While baking, whisk all glaze ingredients in a small bowl.
  • Remove the loaf from the oven and spoon the glaze evenly over the top.
  • Return to oven and bake for an additional 20-25 minutes.
  • Let cool in the pan for at least 10 minutes before slicing.

Notes

  • Do not overblend in the food processor to maintain some texture.
  • Letting the loaf cool before slicing helps it firm up.
  • This loaf freezes well—slice and wrap for future meals.
  • Serve with mashed potatoes and gravy or roasted veggies for a full meal.