This hearty vegan meatloaf is made from a base of seasoned chickpeas, veggies and savory seasonings, all topped with a flavorful maple glaze. It's not quite a classic meatloaf. It's better.
I had a hard time figuring out what to include in this vegan meatloaf recipe? Why is that, you ask? Well, it's been a loooooooong time since I had authentic meatloaf. In fact, I never even ate it that often as a kid.
But I got so many requests for a killer vegan loaf over the years that I decided to just have at it. Since I had no idea where to start, I did what any vegan cook would do.
I used chickpeas.
As luck would have it, chickpea loaf is pretty awesome. Chickpeas are hearty and substantial, so they're perfect for taking the place of meat in a dish like this, particularly when blended up with all kinds of savory seasonings and veggies. Our loaf gets topped with a lightly smoky tomato maple glaze and everything comes together to create the most delicious of vegan comfort food flavor bombs.
I had to ask my husband if it tasted anything like normal meatloaf. He assured me that it was delicious, and about as much like traditional meatloaf as one of my veggie burgers is to a regular old burger. Perfect!
Jump to:
Ingredients You'll Need
- Chickpeas. The recipe calls for canned chickpeas, but you're welcome to cook them yourself. Try this method and make sure you've got about 3 ¾ cups of cooked chickpeas for the loaf.
- Onion.
- Celery.
- Carrots.
- Garlic.
- Panko breadcrumbs. Regular breadcrumbs work too — just check the ingredients to ensure they're vegan.
- Non-dairy milk. Look for varieties that are unflavored and unsweetened. Soy milk, almond milk and oat milk are all great options. Canned coconut milk is the only variety that I'd avoid using.
- Vegan Worcestershire sauce. Most brands of Worcestershire sauce contain anvhovy paste, so be careful here. Annie's, Edward & Sons and Whole Foods are all anchovy-free. You can also use homemade vegan Worcestershire sauce.
- Soy sauce. Gluten-free tamari or liquid aminos can be substituted if needed.
- Olive oil. This adds some moisture to the loaf. Leave this out for an oil-free version.
- Ground flaxseeds. Look for these in the natural foods section of your store.
- Tomato paste.
- Liquid smoke. Look for this near where the barbecue sauce is sold at your supermarket. I know not everyone is a fan of liquid smoke, so feel free to leave it out if that's you. You could also substitute some smoked paprika.
- Salt & pepper.
- Maple syrup.
- Apple cider vinegar.
- Paprika.
Tip: For an alternative to the maple glaze, try topping your vegan meatloaf with my vegan gravy. It'll give it a whole new flavor profile!
How It's Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
- Place the ingredients for the loaf into a food processor bowl. This includes the chickpeas, diced onion, carrots and celery, minced garlic, breadcrumbs, milk, Worcestershire sauce, soy sauce, oil, flaxseed, tomato paste, liquid smoke, and black pepper.
Tip: If you have a very large food processor you can add everything at once. Otherwise you'll need to work in batches. I'm using an 11 cup model in the photos, and it's filled to capacity.
- Pulse everything in the food processor. Whatever you do, don't let it start running and walk away. Your mixture will turn to mush and you'll end up with a sad, mushy vegan meatloaf.
- Every so often you'll want to stop the machine, open the lid, and use a spatula to scrape down the sides of the bowl and redistribute the ingredients.
- Taste-test the mixture at this point and season it with some salt if you'd like. Feel free to adjust any other seasonings to your liking.
Tip: Make sure you don't overblend the mixture. Keep some texture and chunks of chickpeas and veggies.
- Lightly oil the inside of a loaf pan and line it with a strip of parchment paper to make your vegan meatloaf easier to remove when it's done baking.
- Transfer the chickpea mixture to the loaf pan. Press it in and smooth out the top with a spatula. Pop the loaf into the oven.
- Mix up the glaze by stirring together tomato paste, maple syrup, apple cider vinegar, soy sauce and paprika while your loaf bakes.
- After about 30 minutes, take the loaf out of the oven and cover the top with the glaze, then return it to the oven to finish baking.
Tip: I've made this loaf using a few different pans and had the best luck with a 9-inch glass Pyrex pan.
- Let your vegan meatloaf cool for at least 10 minutes before slicing and serving it.
Tip: This loaf firms up as it sits, so consider making it well in advance if you'd like it to be really sturdy.
Leftovers & Storage
Vegan meatloaf will keep in an airtight container in the refrigerator for about 4 days, or in the freezer for about 3 months.
Leftovers can be heated in the microwave or popped in the oven for a few minutes. Oh, and they make an awesome sandwich!
Frequently Asked Questions
Yes! Just use gluten-free vegan breadcrumbs, or substitute rolled oats. You'll also need to use gluten-free tamari in place of soy sauce, and make sure you're Worcestershire sauce is gluten-free (Edward & Sons is).
Yes! I've heard from a lot of readers who did this with success. I skip the step to save time and because I find the loaf delicious without it.
You can! Just chop your veggies up very finely, and mash the chickpeas with a fork or potato masher.
Traditional, savory vegan side dishes go great with veggie loaf! Try vegan mashed potatoes and gravy, vegan green bean casserole, wild rice pilaf, and/or vegan cornbread.
More Vegan Comfort Food Recipes
Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
Classic Vegan Meatloaf
This hearty vegan meatloaf is made from a base of seasoned chickpeas, veggies and savory seasonings, all topped with a flavorful maple glaze. It's not quite a classic meatloaf. It's better.
Ingredients
For the Chickpea Meatloaf
- 2 (14 ounce or 400 gram) cans chickpeas, (or 3 ⅓ cups cooked chickpeas) drained and rinsed
- 1 medium onion, diced
- 2 medium celery stalks, chopped
- 2 medium carrots, diced
- 2 garlic cloves, minced
- 2 cups panko breadcrumbs
- ½ cup unflavored soy or almond milk
- 3 tablespoons vegan Worcestershire sauce
- 2 tablespoons soy sauce or tamari
- 2 tablespoons olive oil (optional)
- 2 tablespoons ground flax seeds
- 2 tablespoons tomato paste
- 1 teaspoon liquid smoke (optional)
- ¼ teaspoon black pepper
For the Maple Glaze
- ¼ cup tomato paste
- 2 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 1 tablespoons soy sauce or tamari
- 1 teaspoon paprika
Instructions
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Preheat the oven to 375°F. Lightly oil a 9 inch loaf pan and arrange a strip of parchment paper width-wise along the center, with just a bit hanging over the sides.
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Working in batches if needed, place all the meatloaf ingredients except for salt into food processor bowl and pulse until the chickpeas are broken up and the ingredients are well mixed, stopping to scrape down the sides of bowl as needed. Do not overblend. If you're working in batches, transfer each batch to a large mixing bowl when complete and then mix by hand.
-
Taste-test the mixture and season it with salt to taste.
-
Press the mixture into prepared loaf pan and bake 30 minutes.
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While meatloaf bakes, stir the glaze ingredients together in a small bowl.
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Remove the loaf from the oven after 30 minutes and spoon glaze overtop of the loaf.
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Return the loaf to the oven and bake it another 20-25 minutes.
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Remove the loaf from the oven and allow it to cool at least 10 minutes before cutting. (See Note.)
Recipe Notes
The longer this sits, the firmer it gets. If it initially feels a bit soft for your liking, let it sit for a few minutes or it a cook it day in advance and reheat on the day of serving.
Erin says
This looks soo good! I could probably eat the whole loaf! I typically make a "meatloaf" with lentils and mushrooms, but the idea of chickpeas sounds great! Pin worthy recipe :)
Alissa Saenz says
Thanks Erin! I actually have a lentil and mushroom loaf that I absolutely love, but the flavors are totally different so I'm not sure if I can call it a meatloaf. :)
Ngoc says
I was going to use a red beans and lentil mix to make this today, because that is what I currently have. It's good to know that it will be different from chick peas. I must have chick peas somewhere...
Charronne says
I do a meat loaf, include mushrooms and about 2or 3 tsp unsweetened cocoa powdered. Doesn't make a chocolate taste but rather mimics the deep flavours achieved when beef is seared, except without the beef. ...just extra richness. Besides which, it's good for you.
Alissa Saenz says
That sounds amazing! i'll have to give it a try!!
Gail says
I made this today and I love it! Thanks so much for the recipe
Alissa Saenz says
Yay! I'm so glad you enjoyed it! Thanks Gail!
Justace says
Hi Charrone,
I would love to try this recipe with the mushrooms and coco powder. Approximately how much mushroom am I adding to this recipe?
Thank you Alissa, this is a very helpful recipe, especially because I a transitioning my family from consuming meat.
Amy says
I would love that recipe if you would share it?
Jamie H Slaght says
I would like that recipe as well! :P Love THIS one, though.
Carol-Ann Lamothe says
Just made this today. Surprisingly tasty !! Can't wait to try more
of your recipes.
Alissa Saenz says
I'm so glad you like it!!
Rebecca @ Strength and Sunshine says
I always think vegan versions are better ;) Yum yum yum!
Alissa Saenz says
Agreed!!
Rachel says
Your pictures are amazing! After seeing your pictures, I immediately wanted to make this! Great job there! Anyways, I made this last night for dinner and it was so unbelievably delicious! I accidentally bought a can of tomato sauce instead of tomato paste though. I used the sauce in place of the paste thinking it didn't really matter. But my loaf came out kind of mushy instead of solid, so I thought maybe that was because I didn't use tomato paste. Overall, this meatloaf was amazing and I'm going to make it for Thanksgiving! My husband who isn't a vegetarian also loved it! Oh, and I had difficulty fitting all the meatloaf ingredients in my food processor. I was actually surprised the directions said "put all meatloaf ingredients into food processor" because that didn't work at all. You have to put them in batches otherwise its too much and the blade can't mix everything. It's way easier and less messy if you put a little in at a time and then just mix everything in a bowl together afterwards.
Alissa Saenz says
Thank you! I just updated the post to include mixing the meatloaf ingredients in batches if needed. My food processor is pretty big. ;)
So glad to hear you enjoyed it, and thanks so much for the comment on the photos! I had trouble with this one. Photographing a meatloaf is hard!
Anissa says
I made this yesterday and let it sit overnight. That helped to firm it up, as you suggested. Just finished eating a slice with a nice salad. It is really, really good! Glad I found this recipe! Love the maple glaze instead of ketchup....yum!
Alissa Saenz says
Thanks Anissa! I'm glad to hear you're enjoying it!
Melena says
I made the maple glaze and it smells very odd. A lot of apple cider vinager taste and afraid it might ruin the meatloaf if I put it on..does the glaze tone done when cooked??
Carolyn says
I had no problems making it in my food processor. I lightly processed the carrots and onion and garlic first and then added the rest. I occasionally scooped up some of the mixture from the bottom to the top and that worked really well. I didn't have Panko breadcrumbs so I used breadcrumbs made from some pita bread that I had and I had chopped that separately and then added to the meatloaf mixture. I also didn't have tomato paste and so I used ketchup and it worked just fine. Next time I make it I want to have all of the correct ingredients just so I can say I made the real thing!
Dwar says
Yes that added note helped me too. I have a tiny food processor.
Sheila Kane says
I mixed all of the ingredients up until the breadcrumbs in the food processor, then put everything in a large bowl and mixed the rest of the ingredients. It came out great and was much easier than putting all of it in the food processor.
Alissa Saenz says
I'm glad it worked out! Thanks Sheila!!
Allysia says
This looks great! I bet the chickpea-panko combo makes a nice meatloaf texture, and I love the generous amount of Worcestershire sauce here. I am one of those who would use ketchup on top, ha ha - ketchup is love, ketchup is life.
Kare @ Kitchen Treaty says
Okay, this looks unbelievably awesome. I actually remember loving meatloaf, but now the idea of the authentic stuff makes me cringe! This, on the other hand ... yesssss.
Suzanne says
This looks delicious! I'm excited about this- most meatless meatloaf recipes have mushrooms, which I am alergic to. And the "traumatic school cafeteria memories" made me laugh. So true!! Except for the homemade yeast rolls and peanut butter cookies, which were divine.
Marie says
I'm allergic to mushrooms too! I've never come across anyone else who is allergic to mushrooms!
Maygin says
i am as well and this is the first i have hear of anyone else!!!!! Making this tonight, going to do it GF
Samantha says
As i'm the only Vegan at home could i freeze this Vegan meatloaf?
Alissa Saenz says
I think so. I freeze veggie burgers that are made with similar mixtures all the time, and never have a problem. Enjoy!
Diane E Valentine says
Like real meat loaves it works well if you bake the mixture in muffin tins and freeze the portions you don't use right away.
Leslie says
I made this tonight! I used tomato paste as the recipe suggests and it was quite soft even after letting it rest for 10 min. What I found was that I let it sit out for quite a while after I served our portions for dinner and the unserved was a perfect texture! I can't wait to have it tomorrow for leftovers with the firmer texture as the flavors are delicious!
Sarita says
Hi Leslie - I know it was a long time ago but can you remember how long "quite a while" was? I am making this for an elderly couple and can begin the recipe early in the day to take to them for dinner...if letting it sit made it better, I'm interested in that time period. Thanks!
Pause2shop says
This looks/sounds amazing. We are also grain-free, so wondering what I could use in place of the breadcrumbs...Any ideas?
Alissa Saenz says
Thank you! You might be able to get away with some type of grain-free flour, but it might take some experimentation. I've had some luck with chickpea flour in veggie burger/meatball recipes, which are generally pretty similar in consistency to this. If you try that I'd start with less, maybe 1/2 cup, and keep adding until you get a veggie burger-like feel to the mixture. Please let me know how it works out if you give it a try!
Lee says
Hey! I am experimenting with ground hearts of hemp...I'll let you know how it goes in place of the bread crumbs :)
Marie says
Hello! What aboot rolled oats, maybe toasted old fashioned large flake oats, would they be similar to panko crumbs? Thanks!
Alissa Saenz says
I've heard from a few readers that said oats work. I think it will be a bit firmer than with panko! :)
Queen says
Oatmeal
Jennifer says
Is it possible to make this a day ahead and then reheat it? Thanks! Sounds and looks really tasty :)
Alissa Saenz says
Absolutely! I actually like it better the second day, as it firms up a bit over time.
val says
This looks amazing and I'm going to make it. Obviously you have tweaked your dish to perfection and you love it this way. The cook in me is curious what would happen if you saute the vegs first. Or just the onions and the garlic anyway, to caramelize a bit. Also: I wonder about putting the whole thing in a food processor . . would it be better if some of it was a little chunkier? There's much to play with here.
Alissa Saenz says
There really is a lot to play with, and feel free to try different flavors and techniques. I love anything with caramelized onions, so that variation sounds awesome to me. You might be able to get away with leaving some of the mixture chunkier, just make sure you've broken it up enough that it feels like it will hold together like a veggie burger might. I'd love to hear how it turns out if you try it with any changes. :)
Viviana says
Hi! This looks delicious. I will include it in my Thanksgiving table. Do you think it will be ok if I prepare it and bake it the day before and just reheat? Or would it be better to just prepare everything the day before without baking it and put it in the oven Thanksgiving day in the morning. Even though I don't eat Turkey I have to make one for my guests, so the oven will be occupy with the bird most of the day. Thank you!
Alissa Saenz says
You can definitely prep it in advance! It firms up as it sits, so I actually think it's better on the second day. Enjoy!
Amy says
Hi Viviana - Did you end up baking it he day before and reheating? Or just prepping before and baking day of? I am hoping to just prep the day before and bake day of, so I was wondering how it turned out for you. Thanks!
Carla says
I love the idea of this loaf because I am not a fan of a lentil loaf. I made 1/2 a batch first but I found it needed more spice for my taste. For the second attempt I subbed ketchup for most of the almond milk; subbed 1/2 of the bread crumbs for gluten free oatmeal; added ground mustard, cumin, sage and ground pepper for added spice. I folded in finely chopped onion, celery and carrots after running the rest is the food processor. It tasted great! I love the glaze! Thank you for the great recipe!
cindy says
I would love to try this but I don't have a food processor, can you use something else to make this?
Alissa Saenz says
I think you could get away with mashing up the chickpeas with a potato masher and then stirring by hand. Just make sure the mixture is well blended and has a veggie burger-like consistency. Enjoy!
nicole says
Heya!
Do you have a gravy/ sauce recipe that would be great with this?
Vegan of course!! =) It looks amazing, I'd really love to make it for christmas and pre christmas to trial it.
Alissa Saenz says
Hi Nicole! Actually, I don't really think it needs a sauce. The glaze was plenty for me. You could make a little extra for serving if you'd like. If you go with a gravy I'd stick with something really mild so the flavors don't clash. :)
kathy tanner says
Hi, This looks great! Can you tell me whether the liquid smoke is really needed please? Thanks
Alissa Saenz says
Thank you! It's not totally necessary, but does add a lot of flavor. You might want to play around with other smoky or savory spices if you can. Taste test the mixture before baking and add until you're happy with the flavor. :)
Emma says
Could possibly sub for smoked paprika?
Alissa Saenz says
Do you mean could you use smoked paprika instead of regular paprika? I think so! It would probably add a nice flavor.
Stephanie Cansfield says
What's the calories/nutritional information per serving would you guys say?
I'm about to eat this! I made it and I can't wait. :)
Dawn says
I was wondering that too. It's delicious!!
kaylee says
This is absolutely amazing! I just used regular milk & didn't have flaxseed so I just used egg. I guess that kills the vegan part of it! It still turned out absolutely amazing, my meat eater fiance LOVED this! I'm making this again this week. Thank you for the awesome recipe!
Alissa Saenz says
Yay! So glad you enjoyed it! Thanks Kalyee!! :)
Allie says
Hi Kaylee. How many eggs did you use in place of the flaxseed? So excited to make this today!
Alissa Saenz says
Hi Allie! Just in case Kaylee doesn't see this before you make it, I'm going to guess at two eggs, and maybe reduce the amount of soy or almond milk to about 2 or 3 tablespoons - usually when I'm veganizing a recipe I swap 1 tablespoon of flax + 2 or 3 tablespoons of liquid for each egg, so this would be the inverse of that. :) I hope you enjoy it!
Lee says
I made this tonight for dinner. I changed it up a bit to add lots of fresh herbs (thyme, oregano and parsley). I did not have ground flax so I ground some chia and used that instead. The flavor is absolutely wonderful. It is a bit soft in terms of texture but I am sure as it sits in the fridge overnight it will set up and even better. Thanks for a great recipe!
jean says
I always made meatloaf in muffin cups with less cooking time for individual servings. Would this work with this recipe? What would the cooking time be?
Alissa Saenz says
I think it would work, but I haven't tried so I have no idea what would work as far as cook temp and time. I'd go with whatever temperature you normally bake meatloaf muffins at and just check on them frequently starting at twenty minutes or so. I'd love to hear how it turns out if you give it a try.
Kevin says
For anyone interested in the nutritional aspects:
Good fatty acid profile
Large amounts of fiber
Good amount of iron
It covers almost every micronutrient but lacks a bit of retinol (or beta-carotene), vitamin c (which is important to increase uptake of non hemoglobic iron), b2, kalcium. (It's also completely void of b12 and D, which is to be expected).
If you add tomatos and baby spinach as a side serving and choose milk that has added kalcium, b2 and b12 you cover all the deficiencies.
It's also slightly deficient in protein.
Lee says
Maybe add nutritional yeast? I'm trying that now! ab 1 tbsp
AmeliaT says
I made this a couple months ago and the flavor was spot on but I think I over processed it a little. Even my meat loving 16 year old son liked it despite it being a bit mushy. I'm planning to make it again tonight but mash half the chickpeas by hand, half in the processor.
Mary Beth says
Absolutely, positively delicious....will definitely make over and over again!
Afton Elam says
Do you have the nutrition facts on this meal?
Brian Balk says
Thanks, I look forward to trying this! Though I'll probably mix all of the glaze ingredients into the loaf, for simplicity. And I'll probably add chia seed for protein and to absorb moisture and make it more solid.
One of my favorite non-traditional meatloaf recipes is from Paul Prudhomme. I'm sure it could be converted to a vegan version. I use about 1/3 of the fat and 1/2 of the peppers.
https://www.chefpaul.com/site.php?pageID=300&view=372
deborah says
Great recipe. Will be baking this today, either half recipe or substituting a different bean though. Thanks for the recipe.
Courteney Doane says
I made this today and it tastes great but it was more of a meat mush than meat loaf! It couldn't even be sliced :( I have made a lentil loaf before and the same thing happened. Do you have any tips???
Alissa Saenz says
Sorry to hear that! I'm going to test this out with a few variables switched up, since I've heard similar things from others. I made it a few times and it was definitely sliceable every time, so I'm thinking it could be cookware (I used a glass Pyrex loaf pan), different brands of ingredients, oven temperature issues (I've checked and mine is correct) or something like that. I'll update the post if I can figure anything out.
Brigita says
Thank you! Eventually I found vegan recipe that gives me a taste and feeling of fullness for more than 2 hours. Make sure you make enough gravy so it it is not too dry.
Love it. Love eating vegan.
Alissa Saenz says
Glad you're enjoying it! You're right - this is definitely one of those seriously hearty vegan recipes. :)
Courtney says
Made this last night for my boyfriend and I. We both LOVED it! Came out perfectly. I made sure not to blend the ingredients too much. After pulling it out of the oven, I let it sit for 25 minutes - leaving it nice & firm for serving. Thanks so much for sharing. :)
Alissa Saenz says
Glad you both enjoyed it! Thanks for the details too - I've made this a few times and I'm trying to pin down why it comes out too soft for some people. I'm thinking not blending too much might be a big part of it.
Chrissy says
I made this recently and you are right, it really does firm up the next day. Maybe for people who are sensitive to the texture, they should make it a day ahead of when they plan on serving it. I appreciated that you used Panko bread crumbs in this because I often cannot find vegan versions of regular bread crumbs. I thought Panko would be too crunchy in a recipe like this, but they worked perfectly. Thanks for the recipe - I will definitely be making this loaf again.
Alissa Saenz says
I can never find regular vegan breadcrumbs either, so panko are pretty much my default ingredient. :) Glad you enjoyed it! Thank you so much for sharing!!
Xiomara says
Hi! I just made this and it turned out very good! I substituted the panco for oatmeal and the soy sauce for liquid aminos and it still came out great! Thanks soo much for this recipe! :)
Alissa Saenz says
Oh nice! I'm glad to hear that oats work. This could be a good option for gluten-free people. Thanks so much! :)
Natasha L says
I ended up using gluten-free panko and it turned out great as well! Thank you so much for this recipe!!
Alissa Saenz says
Yay! Glad it worked out!
Shaii says
Cooked this for dinner and it tasted sooooo good. Instead of a maple glaze I used a fig glaze, using all the same ingredients except the maple and apple cider as I replaced them with the fig glaze. The things you could make using these ingredients is endless, I'm going to try making meatballs tomorrow
Alissa Saenz says
Glad you enjoyed it! And that's so true! I actually have a vegan meatloaf burger recipe that uses the same mixture.
Laura says
Hi Alissa, thanks for the great recipe!
I'm trying to go vegan for the first time, following a "try it for 7 days mealplan" which was suggested me by a friend, and I think your recipe could be the highlight of the week :)
I have a doubt about the chickpeas, because as I live in Italy, the cans size are different and I also don't know how much water is usually in there: can you please tell me the exact amount of drained chickpeas needed? In oz is just fine, I will convert it by myselfs.
Thanks :)
Alissa Saenz says
Hi Laura! I'm not sure about the weight, but each can holds about 1 3/4 cup of chickpeas. I think in Europe you've got 400 ml cans - is this right? If so, you can use two of those. Enjoy!
Hailee Kaimimoku says
Just tried this last night for the family. Great hit! No left overs! :)
Thank you!
Alissa Saenz says
Yay! Glad to hear it! Thanks Hailee!
Allie says
This looks delicious! How would you recommend re-heating the meatloaf? Microwave?
Alissa Saenz says
We just reheated the slices in the microwave, for a minute or two each.
Donna says
I don't own a microwave. How long would I reheat the entire loaf in the oven? Do you suggest I slice it first and just reheat what we're going to eat? How long to reheat just slices?
Alissa Saenz says
I think your best bet would be to slice and reheat - otherwise it might take forever! I'd have to guess at the time and temperature - maybe 400 degrees for 10 minutes? I'd keep an eye on it. :)
Denise Whitacre says
This "meatloaf" is the closest approximation to a true meat meatloaf that I have made. It has the same consistency and a very similar taste as a meatloaf; and as a meatloaf sandwich the next day, on toasted bread, it is even better!! I did saute the carrots, celery, onion and garlic first, before incorporating into the rest of the mixture. I don't know if this was needed, but I liked how it worked out, even if this was more work. Also, I added about an eighth of a cup of nutritional yeast to the mixture to impart a bit of a cheese flavor.
Thanks for such a great recipe.
Alissa Saenz says
Thanks so much Denise! Glad you enjoyed it! We love making sandwiches with the leftovers too. :)
nancy says
If I cant find vegan worcestershire sauce what can I supplement it with?
Alissa Saenz says
I would play around with increasing the amounts for the other seasonings a bit - maybe a bit more soy sauce or liquid smoke, and then taste test until you're happy with the flavor. :)
Sierra Kofoid says
Liquid aminos! I used 4 tbs instead of 2 and 3 soy sauce (or something like thati didnt check) i did this last night and it worked great i was worried itd be too salty. no problems
Deb Binder says
Edward and Sons makes a good vegan Worcestershire sauce called The Wizard. I bought at Vitacost http://www.vitacost.com
Shelly says
I made this an hour ago and EVERONE LOVED IT!!!!! Thank you for this wonderful recipe?......will be making this again.
Alissa Saenz says
Awesome! Thanks so much Shelly!
Kris Greene says
I made this tonight and it was delicious! My husband is a carnivore and he LOVED it too! I made it earlier in the day and reheated it in the oven for 20 minutes and it sliced perfectly and was so tasty! This is definitely a do-over!
Alissa Saenz says
Yay! I always get psyched up about the leftovers when I make this! :) Glad you enjoyed it!
Lisa says
If I dont have fkax or chia, will it make a big difference in how it comes out?
Alissa Saenz says
The flax/chia should help with binding, but I don't think it will make a huge difference if you leave them out. It might be a bit more crumbly, still tasty though. :)
Susan @ Restoring The Day says
I found this recipe tonight on Pinterest and I have been licking the bowl, it's so so delicious!!!!
Alissa Saenz says
Yay! Happy to hear you're enjoying it. :)
Laura Register says
I am going to try this tonight - I'll post a review after! I was reading multiple recipes today and another recipe with chickpeas (actually a burger recipe) had the following comment:
"After more testing, I've pintpointed the problem to be with the chickpeas and the degree to which they get processed (underprocessed and your patties fall apart. Overprocessed and they get mushy). To alleviate this problem, the best thing to do is separate the chickpeas into two batches, puréeing one with a bit of flour and baking powder (to act as binder and leavener), and roughly chopping the second batch. This ensures good texture and good binding in a more consistent manner."
So, perhaps this could also be part of the problem some people are having with consistency? I believe I will try this two-batch blending suggestion when I try your recipe and see how it comes out.
Thanks!
Laura
Alissa Saenz says
Interesting! I do over or under-processing is probably some of the problem. I've made that mistake myself with veggie burgers. I'd love to hear how it works out, and I'll probably do some experimenting with that technique myself.
Beth says
Just made this tonight and it's delicious! A bit soft, but sliced ok. My husband, a non vegan, had 2 huge slices! I doubled the glaze recipe so I could have some to top each slice, and I added chopped sage and parsley from my garden as well.
Alissa Saenz says
The addition of some fresh herbs sound awesome! Glad you enjoyed this. :)
Liz says
Could I make this lower-carb with something like almond flour instead of the panko? Thanks! Will be making this soon.
Alissa Saenz says
I haven't tried this with any low carb alternatives, so I can't say. I'd love to hear how it works if you try. :)
Bita says
Just made this yummy recipe! I did sautée the vegetables just to be sure to get a more complex flavor profile but otherwise followed the recipe as stated. The loaf texture was spot on and the flavor, really wonderful. Thank you for creating and sharing this recipe. I made sandwiches using sliced tomatoes, avocado and Just Mayo and loved it. I'm going to delete all other vegan 'meatloaf' recipes that I've collected over the years and replace them with this one!
Alissa Saenz says
So glad you enjoyed it! My husband and I love using the leftovers for sandwiches too. :)
Rhonda says
This loaf is so good! I was too lazy to make the glaze and just used vegan bbq sauce. It was great. Also sautéed the veggies beforehand. The flavor was awesome.
Alissa Saenz says
Barbecue sauce sounds like a delicious addition! Glad you enjoyed it!
Wendy says
Do you think I can make this in a Bundt pan? Also can I make ahead and freeze?
Alissa Saenz says
You can make and freeze it. I think a bundt pan would work, but you might need to adjust the cook time. I'd just keep a close eye on it while baking.
Lan says
I first wanted to say thank you for the recipe.
I made this recipe today and it was good. The only thing is that I was expecting a little more flavor and I can really taste the main ingredient which is chickpeas but this is a great substitute.
I'm trying to figure out a way to make it more flavorful and not just taste the chickpeas.
I also feel like the sauce is too strong.
I automatically tasted the apple cider vinger so advice whoever doesn't like that strong taste of apple cider than use less and piossibly add ketchup to the sauce mixture.
Alissa Saenz says
You could try increasing the seasonings - Worcestershire, soy sauce, liquid smoke. Just add and taste test while you mix it up.
Jenna says
This sound great! Is the taste of the soy sauce recognizable once everything is blended? I'm asking bc I really don't care for soy sauce being that I don't care for the salty taste so I was curious about how noticeable it will be. Thanks ?
Alissa Saenz says
I don't find it noticeable, but I'm not particularly sensitive to the taste of soy sauce. Try adding just a bit at a time, and back off if you start to notice the flavor.
noelle says
i made this lastnight! my hubs got deep into the hand squishing of the loaf!
it came out fantastic...thank you for this recipe and meatless monday inspiration
some notes,
i added roasted red pepper and mushrooms.
i sauteed veggies beforehand to soften
used bbq sauce instead of Worcestershire ...
i cooked it a little longer for a more textures loaf.
all in all i will be making again and sharing!
Alissa Saenz says
Glad you enjoyed it! Those all sound like delicious modifications!