A delicious vegan meatloaf made with chickpeas and covered with a homemade maple bbq sauce. It’s so EASY to make and is absolutely delicious.
It’s Autumn and comfort foods are the expectation among family and friends. One of the most common and popular forms of said comfort food is the meatloaf. But, for those of us who no longer eat dead flesh, there needs to be a satisfying plant based alternative. Does such a thing even exist? Yes, it does.
We all know there are tons of vegan recipes for “meat” loaves. And, some can be rather bland and mushy. You want/need something hearty, savory, and doesn’t fall apart at the mere sight of a fork. In other words, you need this Chickpea Vegan Meatloaf.
This chickpea vegan meatloaf recipe will satisfy everyone sitting around the table at dinner time. So, make this part of your Autumn vegan meal plan. Because if you don’t, you risk watching your self-esteem go down the toilet because everyone laughed at your “mush” loaf.
As an Amazon Associate I earn from qualifying purchases.How Do I Make Vegan Meatloaf
Start by cooking the onion, carrots, and celery in a large nonstick pan altogether over medium heat. I LOVE my GreenPans and they are perfect for oil free cooking. Cook until the onions are a little soft. Remove your pan from the stove and set aside.
Drain and rinse your chickpeas, add them to a large mixing bowl, and mash them with a potato masher. Toss in the bread crumbs, soy sauce, vegan Worcestershire sauce, liquid smoke, and all remaining ingredients. Mix very well until everything is combined.
NOTE: You can use a food processor to mix everything. But, don’t overmix everything. You still want a bit of texture. And, you may also have to work in batches because of the quantity.
Scoop the mixture into a nonstick loaf pan, silicone loaf pan, or loaf pan lined with parchment paper. Press the mixture down firmly and evenly, cover with aluminum foil, and bake it for 25 minutes.
After the 25 minutes, take the vegan meatloaf out of the oven, remove the aluminum foil, and spread the maple bbq sauce glaze on top.
Return the loaf to the oven and bake for another 15-20 minutes.
Finally, remove from the oven and let the chickpea vegan meatloaf sit for about 15 minutes or so. It will firm up even more as it cools.
Slice, serve and enjoy!
Not a fan of the chickpeas? There’s always the lentil. Try my other vegan meatloaf recipe made with lentils and oats. It has a few more ingredients, but it’s just as delicious and savory!
What To Serve With Vegan Meatloaf
- Creamy Vegan Mashed Potatoes
- Green Bean Casserole With Onion Rings
- Vegan Sweet Potatoe Casserole
- Creamy Vegan Scalloped Potatoes
- Vegan Cranberry Sauce
- Apple Walnut Salad
You will love this Chickpea Vegan Meatloaf! It’s…
- Hearty
- Easy to make
- Filling
- Savory
- Perfectly seasoned
- Perfect for November
- Comforting
- Full of protein and fiber
- & Delicious!
Did you make this recipe? Please leave a comment below with a star rating. And, be sure to share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work!
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Chickpea Vegan Meatloaf
- Prep Time: 10 mins.
- Cook Time: 40 mins.
- Total Time: 50 minutes
- Yield: 8 slices 1x
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Pin RecipeDescription
A delicious vegan meatloaf made with chickpeas and topped with a homemade maple bbq sauce glaze. It’s so EASY to make, bakes up perfectly, and is absolutely delicious.
Ingredients
Chickpea Meatloaf
- 1 large onion, chopped
- 2 celery stalks, chopped
- 2 medium carrots, chopped
- 2 15-ounce cans low-sodium or no salt added chickpeas
- 1 cup panko bread crumbs or whole wheat bread crumbs
- 3 Tbsp ground flax seed
- 2 Tbsp nutritional yeast
- 1 Tbsp garlic powder
- 1/2 tsp. ground sage
- 1/4 cup low-sodium soy sauce
- 2 Tbsp vegetarian Worcestershire sauce
- 2 Tbsp ketchup
- 2 tsp. liquid smoke
BBQ Maple Glaze
- 1/4 cup ketchup
- 2 Tbsp maple syrup
- 2 Tbsp apple cider vinegar
- 1 Tbsp low-sodium soy sauce
- 1 tsp. smoked paprika
Instructions
- Preheat your oven to 375 F˚.
- In a nonstick pan, that has been preheated over medium heat, cook your chopped onions, carrots, and celery until the onions are a little soft. Once they are finished cooking remove the pan from the heat and set aside.
- Add the drained and rinsed chickpeas to a large mixing bowl and mashed with a fork or potato masher. Toss in the cooked vegetables and remaining ingredients. Mix everything together unitl it is all well combined.
- Scoop the chickpea vegan meatloaf mixture into nonstick loaf pan, silicone loaf pan, or line a loaf pan with parchment paper. Firmly and evenly, press the mixture into the pan. Cover with aluminum foil and bake for 25 minutes.
- While the veggie loaf cooks go ahead and make the maple bbq sauce glaze. Simply add all the ingredients to a small bowl and whisk together.
- Take the veggie loaf out of the oven, remove the aluminum foil, and spread the maple bbq sauce glaze on top. Place the loaf back in the oven and cook uncovered for an additional 15 minutes.
- Remove the chickpea vegan meatloaf and let it cool for about 15 minutes before serving. The longer it sets, ther firmer it gets.
- Slice, serve, and devour! Cover leftovers and store in the fridge for up to 5 days.
Notes
This Chickpea Vegan Meatloaf is a great “make ahead” dish as it freezes very well. It can be stored in the freezer for several weeks until you’re ready to cook.
- Category: Main Dish
- Method: Baking
- Cuisine: Vegan
Keywords: vegan meatloaf, chickpeas, vegan, plant-based, no oil, healthy recipes, vegan recipes, vegan chickpea meatloaf
When you freeze it, do you it thaw it first and then bake it? I’m also looking for easy freezer meals to make ahead 🙂
Hi, Deborah. You could do it either way.
Frozen: Preheat your oven to 350 / Remove any wrapping / Place it an oven-safe baking dish (prefarbly what you cooked it in) / Bake for 1 1/2 hours.
Thawed: Preheat oven to 350 / Remove wrapping and place in loaf pan or baking pan / Cook for 45 mins. – 1 hour
Hope this helps!!!
★★★★★
I think it’s too much sugar. What can I substitute from those ingredients to get less sugar?
Thanks
Agata
You could use tomato paste in place of the ketchup. That would could it down quite a bit. You could also use the ketchup and leave out the maple syrup. It will make the glaze more savory without the sweetness. Hope this helps.
I use Beanitos BBQ crushed chips instead of Panko crumbs to make it gluten free.
Yeah!
★★★★★
Does it work it work as meatballs? Looks so good, I soak and cook my own beans; estimate 2 cups per can?
Thanks
I think it would be a sin not to try:)
★★★★★
I assume, in your glaze, that it is 1 T low sodium SOY sauce? Thank you for sharing your recipes!
Yes, Cheri! Thanks for catching that. All updated:)
★★★★★
Could you use Chipotle chili in adobo sauce? instead of liquid smoke? i’m usually not a big fan of liquid smoke.
Absolutely, why not? I’d love your feedback after doing it. I also love chipotle peppers. Good luck!
★★★★★
I can’t have soy. What could I use instead?
I would try coconut aminos.
Sounds yummy. When you freeze it are you freezing it not cooked or freezing it after cooking? Which works best? Thank you.
If you want to freeze it, I would do it before cooking it. But, it wouldn’t hurt to do afterward.
I made this. I baked it as individual servings using silicon muffin pans. My rational is that as the sole WFPB eater that best offers the opportunity for storing and enjoying. I found it a bit dry most likely due to the smaller bulk. I think that next time I will reduce the baking time. The sauce makes it quite tasty and I think it is a keeper.
Hi, Nick! Yes, smaller bulk should be cooked in shorter amount of time. You can add a bit more veggie broth as well if needed. (the sauce is my favorite…shhh) Blessings.
I had this at my sister’s house and loved it. Just made it for myself and it was tedious. I must remember to put in my food processor next time. I can see that it would make it very simple by doing just that simple step. When I removed this from the oven the glaze on top seemed a little too runny so I poked holes, with a skewer, into top of loaf hoping that it would absorb some of the glaze. Smells soooo good. I plan to slice and wrap individual slices for the freezer and then reheat in a fry pan.
★★★★★
Marlynn, that sounds wonderful. And, I’m so glad you enjoyed the meatloaf. Thanks for reaching out. Blessings.
Is there a good substitute for the flax seed if that is something I am unable to have? I would assume it is the binding agent? Thank you!
It is the binding agent, but you could Ener-G Egg replacer, Bob’s Red Mill Egg replacer. This article also has some more suggestions. https://www.simplyquinoa.com/vegan-egg-substitutes/
Can I just say “keep them coming”. My word! This was amazing. What a beautiful band of flavors. Thanks so much for sharing!
★★★★★
Mindy, thank you so much! It’s one of our faves too. Thanks for reaching out and for the rating. Happy Thanksgiving!!!
I really enjoy this recipe. I have made it several times and it is my go-to vegan meatloaf recipe. I change it up sometimes with different seasonings, but tonight was as written. Served with garlic mashed potatoes, roasted cherry tomatoes and sauteed garlic spinach, yum.
★★★★★
Cat, that sounds delicious! I’m so glad you enjoyed it and thanks for reaching out and rating it. Blessings.
As I sit here eating this now…..I have a hard time digesting any type of flour. I switched out the bread crumbs for 1 cup of thick rolled oats (not oat flour) and it came out great!
Delish recipe!
★★★★★
Jill, that is awesome! I love hearing stories of people making these recipes work for them. I’m so glad you enjoyed it. Try replacing the bread with cooked rice as well. Very nice:) But, I do love my oats. Blessings.
I made this tonight. By far our (all fam members) favorite loaf recipe, Shane. It held together so well and the flavor was great. Great job, thanks!
Kim, thank you so much! I’m so glad you enjoyed it. If you get a chance, I’d really appreciate you giving it a “star rating”. It helps me out with Google a ton:)