I made this new vegan meatloaf recipe for Thanksgiving this year and it was a huge hit. My traditional vegan meatloaf is made with Lentils and while I do love it, I have been on a chickpea kick lately and decided to try a “meatloaf” with chickpeas and the results were awesome! Swapping the lentils for chickpeas gives this loaf a lighter consistency and adding some ketchup and BBQ sauce spiced it up. This loaf is a great plant-based entrée option for holidays and dinner!
Ingredients
- 1-2 Tablespoons avocado oil
- 1 Cup minced onion
- 2 garlic cloves, minced
- 2 stalks celery, minced
- 1 Carrot, minced
- 1 Cup sliced mushrooms (I like shitake, but you can use any)
- 2 ½ jars Jovial Chickpeas (or you can use canned, but I prefer Jovial because they are soaked, and pressure cooked for optimal digestion.
- 1/3 cup chopped fresh parsley
- 2 Tbsp vegan Worcestershire sauce
- ½ cup ketchup
- ½ cup BBQ sauce
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- 1 Cup gluten free panko breadcrumbs
Instructions
1. Preheat the oven to 375 degrees
2. Line a loaf pan with parchment paper (just a strip to cover the length of the pan so you can easily slip it out of the pan when done baking) and spray a little avocado cooking spray over it.
3. Rinse the chickpeas and place them in a food processor and pulse until well mashed. Its ok to have some small pieces (it doesn’t have to be pulverized or totally mashed).
4. In a large sauté pan, heat the oil and add the onions, garlic, celery, carrots and mushrooms and cook until soft and slightly browned.
5. Add the cooked vegetables to a bowl and add the ground chickpeas, breadcrumbs, salt, pepper, paprika, fresh parsley, and mix together.
6. Add the Worcestershire sauce, ¼ cup of BBQ sauce and ¼ cup of ketchup and mix until all ingredients are well incorporated.
7. Pour the mixture into the loaf pan and top with the remaining BBQ sauce and ketchup.
8. Bake for approximately 50 to 60 minutes.
9. Let the loaf settle for 10 minutes before gently pulling it out of the pan. Serve hot. Goes well with the glazed carrots and mashed potatoes.
