CHICKPEA VEGAN MEATLOAF
This hearty vegan meatloaf is made from a base of seasoned chickpeas, baked up to perfection and topped with a flavorful maple glaze
Ingredients:
For the Chickpea Meatloaf
•2-14 oz. cans or 3 1/3
cups cooked chickpeas, drained, and rinsed
•1 onion, diced
•2 celery stalks, chopped
•2 carrots, diced
•2 garlic cloves, minced
•2 cups panko breadcrumbs
•1/2 cup unflavored soy or almond milk
•3 tbsp. vegan Worcestershire sauce
•2 tbsp. soy sauce or tamari
•2 tbsp. olive oil
•2 tbsp. ground flax seeds
•2 tbsp tomato paste
•1 tsp. liquid smoke
•1/4 tsp. black pepper
•1 onion, diced
•2 celery stalks, chopped
•2 carrots, diced
•2 garlic cloves, minced
•2 cups panko breadcrumbs
•1/2 cup unflavored soy or almond milk
•3 tbsp. vegan Worcestershire sauce
•2 tbsp. soy sauce or tamari
•2 tbsp. olive oil
•2 tbsp. ground flax seeds
•2 tbsp tomato paste
•1 tsp. liquid smoke
•1/4 tsp. black pepper
For the Maple Glaze
•1/4 cup tomato paste
•2 tbsp. maple syrup
•2 tbsp. apple cider vinegar
•1 tbsp. soy sauce or tamari
•1 tsp. paprika
•2 tbsp. maple syrup
•2 tbsp. apple cider vinegar
•1 tbsp. soy sauce or tamari
•1 tsp. paprika
Instructions
1. Preheat oven to 375°. Lightly oil a 9
inch loaf pan.
2. Working in batches if needed, place
all meatloaf ingredients into food processor bowl and pulse until chickpeas are
broken up and ingredients are well mixed, stopping to scrape down sides of bowl
as needed. Do not over blend. If working in batches, transfer each batch to a
large mixing bowl when complete and then mix by hand.
3. Press mixture into prepared loaf pan
and bake 30 minutes.
4. While meatloaf bakes, stir glaze
ingredients together in a small bowl.
5. Remove loaf from oven after 30
minutes and spoon glaze over top of loaf. Bake another 20-25 minutes. Remove
from oven and allow to cool at least 10 minutes before cutting.
Recipe Notes
The longer this sits, the firmer it gets. If it initially
feels a bit soft for your liking, let it sit a for a few minutes or prep
it a day in advance and reheat the day of serving.
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