Vegan Meatloaf
This classic vegan meatloaf, crafted from a chickpea base, is incredibly simple to make and avoids the common pitfall of a mushy texture. Infused with a subtle smoky flavor, it forms a hearty and savory centerpiece perfect for any holiday feast or a comforting Sunday dinner. Enjoy it alongside mashed potatoes and green beans for a complete meal.
Instructions
- 1
Preheat the oven to 375 degrees F (190 C) and lightly spray a 9-inch loaf pan with [oil spray], or line the bottom with parchment paper to prevent sticking.
- 2
Saute the onion (1), carrots (2), celery (2 rib) and garlic (3 clove) in the olive oil (1.5 tbsp) or [water] over medium heat for minutes (5), until the onion (1) is translucent. Remove from heat and set aside.
- 3
Add the chickpeas (2 can) to a large bowl, and mash with a potato masher (or fork). You do not want them to be completely pasty or mushy, but well broken up. Alternatively, use a food processor, but be careful not to over blend them and make them totally mushy. Pulse a couple of times if using a food processor.
- 4
Add the cooked veggies and all the remaining ingredients (breadcrumbs (1.25 cup), ground flaxseed (2 tbsp), nutritional yeast (3 tbsp), soy sauce (2 tbsp), vegan worcestershire sauce (2 tbsp), ketchup (0.25 cup), liquid smoke (0.5 tsp)) to the [chickpeas]. If the mixture seems really moist, add an extra 0.5 cup of [breadcrumbs]. Stir with a large wooden spoon until very well combined.
- 5
Press the loaf mixture in the prepared pan, pushing down evenly with your hand. Cover with foil and bake for minutes (30).
- 6
In a small bowl, stir together the ketchup (0.33 cup) and vegan worcestershire sauce (1 tsp) for the topping.
- 7
After minutes (30), remove the foil, spread the ketchup topping evenly on top of the loaf and bake for another minutes (15), uncovered. Remove from the oven.
- 8
Allow to sit for at least minutes (15) before slicing if you can, it will hold up better. Sprinkle with fresh [parsley] if desired before serving.
Nutrition Facts
Per portion