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veganosity.com

5. Add some corn meal, liquid smoke, and the aquafaba (bean juice from the chickpeas) to the beans. 6. Saute the onions and cook with the spices, salt, and pepper, then add the vegetable broth, Worcestershire sauce (vegan), and ketchup and mix it …

ohmyveggies.com

Preheat the oven to 350 degrees C/180 degrees F and generously grease a standard loaf tin with vegan butter or olive oil. Add the cooked vegetables, chickpeas, nutritional yeast, oats, soy sauce and apple cider vinegar to a large mixing bowl. Mix together, and add salt and pepper to taste.

Best-Ever Vegan Meatloaf - How To Make Vegan Meatloaf

23-04-2019 · Preheat oven to 375º and line an 5"-x-8" loaf pan with parchment paper. In a large skillet over medium heat, heat oil. Add onion, celery, carrot, and mushrooms and cook, stirring occasionally ...

23-04-2019

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Yields: 8 servings

Prep Time: 0 hours 20 mins

Total Time: 2 hours 0 mins

1 tbsp.

1/2

yellow onion, finely chopped

2

stalks celery, finely chopped

1

medium carrot, peeled and finely chopped

1 c.

finely chopped baby bella mushrooms

2

(15-oz) cans chickpeas, drained and rinsed

1 c.

1/4 c.

freshly chopped parsley, plus more for garnish

2 tbsp.

1 tbsp.

vegan Worcestershire sauce

1/4 c.

1/4 c.

1/2 tsp.

Freshly ground black pepper

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  1. Preheat oven to 375º and line an 5"-x-8" loaf pan with parchment paper. In a large skillet over medium heat, heat oil. Add onion, celery, carrot, and mushrooms and cook, stirring occasionally, until vegetables are soft and most of the liquid has cooked out, 6 to 8 minutes.
  2. Using a potato masher in a large bowl or food processor, mash the chickpeas until a rough paste forms. (A few large pieces of chickpea are OK.) Transfer to a large bowl if using a food processor.
  3. Add cooked vegetables, bread crumbs, parsley, soy sauce, and Worcestershire sauce to the bowl with chickpeas. In a medium bowl, whisk together ketchup and barbecue sauce. Add half of this mixture to the bowl with the chickpeas. Season with paprika, salt, and pepper, and stir until all ingredients are evenly incorporated.
  4. Transfer chickpea mixture to prepared loaf pan, packing the mixture in gently. Smooth top, then brush with half of the remaining ketchup mixture and bake for 30 minutes. Remove from oven, brush with remaining ketchup mixture, and bake 30 minutes more.
  5. Let cool 10 minutes, then garnish with parsley and serve

bestever vegan meatloaf delishcom

Andrew Bui

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People also ask
More FAQs for vegan meatloaf recipe
  • How to make vegan meat loaf?

    How to Make Vegan Meatloaf. Cook the beans. If you’re using dried beans, cook them to the point that they’re just done – still firm and not falling apart. This way, the beans add a creamy texture without turning mushy. Sauté the vegetables. Before even sautéing the vegetables, make sure they are finely chopped.

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    Makes: 8 servings

    Prep Time: 0 hours 20 mins

    Total Time: 2 hours 0 mins

    1 tbsp.

    1/2

    2

    stalks celery, finely chopped

    1

    medium carrot, peeled and finely chopped

    75 g

    finely chopped baby bella mushrooms

    2

    (400g) cans chickpeas, drained and rinsed

    100 g

    5 g

    freshly chopped parsley, plus more for garnish

    2 tbsp.

    1 tbsp.

    vegan Worcestershire sauce

    60 g

    60 g

    1/2 tsp.

    Freshly ground black pepper

    This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.

    1. Preheat oven to 190ºC (170ºC fan) and line an 20 cm (8") loaf pan with parchment paper. In a large pan over medium heat, heat oil. Add onion, celery, carrot, and mushrooms and cook, stirring occasionally, until vegetables are soft and most of the liquid has cooked out, 6 to 8 minutes.
    2. Using a potato masher in a large bowl or food processor, mash the chickpeas until a rough paste forms (a few large pieces of chickpea are OK). Transfer to a large bowl if using a food processor.
    3. Add cooked vegetables, bread crumbs, parsley, soy sauce, and Worcestershire sauce to the bowl with chickpeas. In a medium bowl, whisk together ketchup and barbecue sauce. Add half of this mixture to the bowl with the chickpeas. Season with paprika, salt, and pepper, and stir until all ingredients are evenly incorporated.
    4. Transfer chickpea mixture to prepared loaf pan and smooth top. Brush half of the remaining ketchup mixture on loaf and bake for 30 minutes. Remove from oven, brush with remaining ketchup mixture and bake 30 minutes more. Remove from oven and let cool 10 minutes. Garnish with more parsley and serve.

    Chelsea Lupkin

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    Vegan Meatloaf (Gluten-Free, Nut-Free)
  • What are the best vegan recipes?

    Vegan Soul Food Recipes. 1. Cauliflower Nashville Hot “Chicken”. I love this recipe since it tastes like Nashville Hot Chicken, without the meat! It’s packed with spices and flavor. 2. Ultimate Vegan Mac n Cheese. Rich and creamy, this is the stuff of vegan dreams.
    The Best Vegan Recipes
  • How to make the best meatloaf recipe ever?

    How to make the best meatloaf recipe. Preheat the oven to 350 degrees. Put all of the loaf ingredients into a large bowl. Mix well. Place either in a loaf pan or shape it into a loaf on a baking pan. Mix the sauce in a bowl. Pour over the top of your meatloaf, spreading it evenly. Bake for 1 hour 15 minutes.
    1. Gather the ingredients. Preheat oven to 350 F.

      The Spruce / Kristina Vanni

    2. In a large bowl combine the ground beef, quick-cooking rolled oats, onion, milk, eggs, Worcestershire sauce, salt, pepper, garlic powder, and onion powder. Use your hands to combine. Do not overwork.

    3. Transfer to a 9 x 5-inch loaf pan. Smooth out the surface at the top.

    4. In a small bowl, combine the ketchup, brown sugar, and mustard until smooth.

    5. Spoon half of the glaze over the meatloaf.

    6. Bake (uncovered) for about 1 hour.

    7. Remove the meatloaf from the oven and tilt the pan to drain off the grease. Spread the remaining glaze on top and return to the oven for 10 more minutes, or until meatloaf reaches an internal temperature of 160 F.

    8. Let stand on a wire rack for 15 minutes before slicing and serving.

    9. Slice, serve, and enjoy!

    • When making meatloaf, do not overmix or overwork the meat, otherwise the final product can become tough and dry.
    • Meatloaves prepared in a loaf pan have a uniform shape and look great when sliced. However, you might need to drain off excess grease that may accumulate while the meat is cooking.
    • Freeform meatloaves are shaped by hand and cooked on lined a baking sheet. This option allows the grease to flow from the meat while it is cooking.
    • Exercise caution when pouring the grease out of the pan. Hot grease can cause severe burns.

    • You can swap the oatmeal for a heaping 1/2 cup of dry breadcrumbs or cracker crumbs.
    • Boost the flavor by doubling up on the garlic and onion powders, adding 1/2 teaspoon of oregano or parsley, or a few cloves of finely minced garlic.
    • Switch from ketchup to chili sauce—not the spicy kind but the sort found near the ketchup. Use it alone or mixed with the mustard and brown sugar.
    • Try topping the meatloaf with barbecue sauce instead of the glaze.

    • Wrapped properly, the cooked meatloaf will stay fresh in the refrigerator for at least 2 to 3 days.
    • Meatloaf leftovers freeze well and can be reheated for a wholesome and delicious meal later on.
    • Once the meatloaf is fully cooked, allow to cool completely. Wrap the meatloaf in plastic wrap or slice into desired sizes and wrap the individual slices. Place in a zip-top bag or freezer-safe container. Be sure to clearly label with the name of the recipe and the date frozen. Store in the freezer for up to 3 months.
    • When ready to reheat frozen leftover meatloaf, thaw the individual piece or pieces overnight in the refrigerator. Place on a microwave-safe plate and heat in the microwave until warmed through.

    One of the secrets to moist meatloaf is to use meat with a good amount of fat. Save lean beef for other dishes and use ground beef with 80 percent meat and 20 percent fat (often called 80/20) in meatloaf for the best results.

    There are a few factors that cause meatloaf to fall apart. Too much filler (the oatmeal in this recipe) and vegetables that aren't finely chopped are two common issues. Dry meatloaf will also fall apart and that can be caused by working the meat or compressing the loaf too much or overcooking the meatloaf.

    Rate This Recipe

    I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it! Thanks for your rating!

    Best Meatloaf Recipe - Sparkles to Sprinkles
  • What are the different types of vegan meatloaf?

    Types of Vegan DietsRaw Vegan Diet. A raw vegan diet is where individuals will only consume uncooked vegan food. ...Gluten-free Vegan Diet. A Gluten-free vegan diet consists of a diet where no animal products or gluten-containing ingredients are consumed.Frutarian Vegan Diet. ...Whole-food Vegan Diet. ...Junk-food Vegan Diet. ...Raw Till 4 Vegan Diet. ... More items...
    Different Types of Meatloaf Recipes You Can Make At Home
veganheaven.org

STEP 5: Bake the vegan meatloaf for 30 minutes.In the meantime make the tomato glaze. Combine all ingredients in a small bowl and whisk well. STEP 6: After the 30 minutes of baking time are over, take the vegan meatloaf out of the oven and evenly spread the tomato glaze on top.Then return it to the oven and bake it for another 15 minutes at 350 °F.

allrecipes.com

Grease a 9x5-inch loaf pan. Advertisement. Step 2. Heat olive oil in a pan over medium-high heat; add onion and garlic. Saute until fragrant and slightly soft, 3 to 5 minutes. Step 3. Combine water and egg substitute in a large bowl; add onion mixture, vegan beef crumbles, baguette, 1/4 cup ketchup, and parsley.

allrecipes.com

1 teaspoon garlic powder 1 pinch oregano, or to taste salt to taste Add all ingredients to shopping list Directions Instructions Checklist Step 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a baking dish with cooking spray. Step 2 Combine garbanzo beans and kidney in a food processor; pulse until smooth.

noracooks.com

Preheat the oven to 375 degrees and lightly spray a 9 inch loaf pan with oil, or line the bottom with parchment paper to prevent sticking. Saute the onion, carrots, celery and garlic in the olive oil or water over medium heat for 5 minutes, until the onions are translucent.

kathysvegankitchen.com

Instructions. Pre-heat oven to 350. Chop onion, celery, mushrooms, red pepper, and carrot (diced). I used the small blade on my favorite Vegetable Chopper. In a large skillet, cook onion, garlic, mushrooms, carrots and celery, and salt and pepper until browned. (You may use a little vegetable broth to avoid sticking )

vegannn.com

Once 30 minutes have passed, remove your meatloaf from the oven, lift the foil and add your ketchup sauce topping, spreading it evenly on the top of the loaf. Place it back in the oven and allow baking for another 15 minutes uncovered. Once fully cooked, remove from the oven and set aside to cool thoroughly for approximately 15 minutes.

dishingouthealth.com

Gently press the mixture in the pan to create an even loaf. In a small bowl, combine remaining 1/3 cup ketchup, brown sugar, and vinegar; stir well to combine. Spread mixture over the meatloaf, and place in the oven. Bake uncovered for 45 to 50 minutes, or until golden brown on the edges and slightly dry to the touch.

elavegan.com

Time to preheat the oven to 375 degrees F (190 degrees C). Meanwhile, heat 1 tbsp oil in a skillet or pan over medium heat and add chopped onion. Fry for about 3 minutes, then add garlic, celery, all spices, soy sauce, and balsamic vinegar and fry for a further 3-5 minutes. Stir occasionally.

plentiful-vegan.com

Instructions Preheat oven to 400 degrees Fahrenheit. Spray a loaf pan with nonstick cooking spray. In a large mixing bowl, add the impossible burger, 2 cups BBQ sauce, onions, red bell pepper, garlic, Italian seasoning, and pepper. Use a fork and mix until ingredients are well combined.

Best Vegan Meatloaf Recipe! (Impossible Burger)

05-11-2020 · Preheat oven to 400° Line a 9x13 casserole dish with parchment paper. Set aside. In a small bowl mix together the breadcrumbs and vegan plant milk. Set aside. In a large mixing bowl add the rest of ingredients, Now add in the breadcrumb/milk mixture. Mix everything together well. Add the meatloaf mix on top of the parchment paper and form into a rectangular …

05-11-2020

Juicy meaty won’t fall apart meatloaf made with impossible burger that no one will believe is vegan!! THE BEST VEGAN MEATLOAF you’ll ever make!! 10 minutes prep time then baked to perfection! This delicious, easy recipe will blow your mind! You’ll fool the heartiest of meat eaters with this one!! Nut free, easily gluten free.

vegan meatloaf sliced on a platter

Ok everyone I have a doozy of a vegan meatloaf recipe for you!… 

And there are no lentils, mushrooms, or chickpeas needed!

This is seriously the best and easiest meatloaf I have ever tasted vegan or not!! And it’s made with Impossible Burger! It really does taste like real classic hamburger meatloaf but it’s made with plants! Comfort food at it's finest! Says me!!

We just got impossible burger in at our local Safeway in Canada and I bought 10 packs because I was afraid they would run out- haha! Yes I am obsessed with this product! 

I mean who knew vegan meat could taste so real!! I cannot wait to make more impossible burger recipes- vegan meatballs, tacos, meat sauce and so much more! 

So if you miss your Mom's meatloaf and want to make an amazing vegan meal that will please and impress everyone, this meatloaf is your recipe! Meat eaters won’t have a clue that it’s vegan- Not kidding! And it makes a wonderful holiday main course for Thanksgiving, Christmas (October, November- December), Easter too in April!😊

vegan meatloaf sliced on parchment paper

Ingredients & substitutions for vegan meatloaf:

  • Impossible Burger: this is the vegan ‘ground beef’. You can also use beyond meat, it was delicious too but quite greasy.
  • Panko breadcrumbs and plant milk: mixed together this is the traditional way to add moisture to meatloaf.  Sometimes onions are added but I felt they were not needed. Can substitute veggie stock or water for plant milk. 
  • Tomato paste: adds great flavour but you could easily swap it for ketchup or bbq sauce 
  • Vegan Worcestershire Sauce: adds amazing flavour and is traditional in most meatloafs just make sure it’s vegan before purchasing. Here is a link to two of my favourite brands HERE & HERE. Could sub Braggs, Tamari or soya sauce regular or lite. I like recipe best as written tough!
  • Fresh garlic: a little goes a long way in this recipe but is so good!
  • Herbs and spices: fresh parsley, garlic, thyme, granulated onion and salt and pepper
  • Glaze: ketchup, brown sugar and apple cider vinegar. Can sub half bbq sauce in place of ketchup for bbq meatloaf. Or leave off and serve meatloaf with gravy or mushroom gravy!
  • For gluten free: use gluten free Panko breadcrumbs 

meatloaf ingredients in a mixing bowl

How to make the best vegan meatloaf: 

For full recipe ingredients and instructions see recipe card below.

  1. Preheat oven to 400° Line a 9x13 casserole dish with parchment paper. Set aside.
  2. In a small bowl mix together the breadcrumbs and vegan plant milk. Set aside.
  3. In a large mixing bowl add the rest of ingredients, Now add in the breadcrumb/milk mixture. Mix everything together well.
  4. Add the meatloaf mix on top of the parchment paper and form into a rectangular loaf shape. Bake uncovered for 35 minutes.
  5. While loaf is baking mix the ketchup, brown sugar and vinegar together in a bowl. This is the glaze.
  6. Remove loaf from oven. Spoon glaze evenly over the top and sides of loaf. Return to oven and bake uncovered for an additional 10 minutes. Place on cutting board Slice and enjoy! Perfect for thanksgiving or Christmas!

step by step photos how to make vegan meatloaf

vegan meatloaf ready to serve on platter

What to serve with vegan meatloaf:

This meatloaf  is:

  • the best!
  • juicy, meaty and amazing!
  • delicious!
  • vegan!
  • perfect!
  • so EASY!!
  • sweet & savoury
  • best comfort food
  • lovely holiday main course
  • perfect meal for any night of the week

Enjoy you guys! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!

Follow me on PINTEREST and INSTAGRAM for more tasty Plant Based  & Vegan Recipes❤️

Want more meaty vegan main dish recipes? Check these out:

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Juicy meaty won’t fall apart meatloaf made with impossible burger that no one will believe is vegan!! THE BEST VEGAN MEATLOAF YOU'LL EVER MAKE!! 10 minutes prep time then baked to perfection! This delicious, easy recipe will blow your mind! You’ll fool the heartiest of meat eaters! Nut free, easily gluten free.

  • 1/2 cup Panko breadcrumbs*
  • 1/4 cup unsweetened plant milk*
  • 2 packages (340 grams/12 oz each) Impossible burger, if frozen defrost in fridge overnight*
  • 2 tablespoons tomato paste*
  • 2 tablespoons vegan worcestershire sauce*, I like Wizard's or Annie's
  • 1 tablespoon fresh chopped parsley, packed
  • 1 small clove garlic, finely chopped
  • 1 teaspoon dried thyme
  • 1 and 1/2 teaspoons granulated onion
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon salt
  • pinch of black pepper
  • 1/3 cup ketchup*
  • 1 and 1/2 tablespoons apple cider vinegar
  • 2 teaspoons brown sugar, packed

  1. Preheat oven to 400° Line a 9x13 casserole dish with parchment paper. Set aside.
  2. In a small bowl mix together the breadcrumbs and vegan plant milk. Set aside.
  3. In a large mixing bowl add the rest of ingredients, Now add in the breadcrumb/milk mixture. Mix everything together well.
  4. Add the meatloaf mix on top of the parchment paper and form into a rectangular loaf shape. Bake uncovered for 35 minutes.
  5. While loaf is baking mix the ketchup, brown sugar and vinegar together in a bowl. This is the glaze.
  6. Remove loaf from oven. Spoon glaze evenly over the top and sides of loaf. Return to oven and bake uncovered for an additional 10 minutes. Place on cutting board. Slice and enjoy! Serve with mashed potatoes, peas and a simple green salad! Mushroom gravy is great also! Perfect for Thanksgiving or Christmas dinner too! For more serving suggestions and step by step photos see above post🔼

  • To store and freeze: will keep covered in fridge for 4-5 days and freezes well.
  • Vegan meat: can substitute beyond ground beef, tasty but greasy so drain well before slicing.
  • Plant milk: can substitute veggie stock or water for plant milk. No beef bouillon is always great!! 
  • Tomato paste: you could easily swap it for ketchup or bbq sauce 
  • Vegan Worcestershire Sauce: could substitute Braggs, Tamari or soya sauce regular or lite. I like recipe best as written tough!
  • Glaze: can substitute half the ketchup for bbq sauce for bbq meatloaf.
  • For gluten free: use gluten free Panko breadcrumbs

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Mains, Gluten Free, Vegan Holiday Recipes
  • Method: Oven
  • Cuisine: American, Canadian,

Keywords: vegan meatloaf, impossible meatloaf, easy, best, vegan holiday recipes, vegan meatloaf with gravy,

Related

veganbandit.net

1.Easy Vegan Meatloaf. This easy vegan meatloaf recipe is sure to be the fastest meatloaf you’ve ever made! It goes together in just 15 minutes and bakes for 30 …

wowitsveggie.com

You can use a 5x9 inch or a 4.5x8.5 inch loaf pan both work okay. In a small bowl you are going to combine the ground flaxseed and water to create a "flax egg." Set aside. In a large bowl, combine meatless crumbles, green onion, bread …

detoxinista.com

How to Make Vegan Meatloaf. This lentil loaf is relatively easy to make, but you will need to start with cooked lentils. (Or you can save time by using canned lentils– I only recently found out that’s …

debraklein.com

Instructions. Preheat oven to 375 and line loaf pan with unbleached parchment paper. In a large skillet, heat 1 Tablespoon of the oil over medium heat and …

connoisseurusveg.com

This recipe has been in my regular dinner rotation for more than a year now. My 4-year-old prefers this to actual meatloaf and my husband and I both enjoy it as a delicious meat-free option. I use my food processor to chop up the vegetables fairly small so the kid doesn't try to eat around them.

peta.org

1/2 cup ketchup 1 Tbsp. brown sugar 1/2 tsp. vegan Worcestershire sauce Instructions Preheat your oven to 375°F. In a large mixing bowl, stir all the loaf ingredients until well combined. Add the mixture to a greased 7-inch loaf pan, cover with aluminum foil, and cook for 30 minutes. In a small mixing bowl, combine all the sauce ingredients.

cleangreensimple.com

Transfer the chickpea mixture to a large mixing bowl. chiproc. Now, warm about 2 tablespoons of oil to a large skillet. Add the onion, celery, and carrots. Cook for 5 to 7 minutes over medium heat, or until the onion is fragrant and …

brandnewvegan.com

Slice mushrooms and saute in soy sauce just until liquid is released. Add the rest of the diced veggies and cook until veggies have softened and liquid has evaporated. Add garlic, stir, and remove from heat. Allow to cool. In a large bowl, add everything from the Grain Group, including the bulgur we set aside earlier.

eatplant-based.com

Line a 9 x 13 baking dish with parchment paper. Cook bulgur according to package directions. Cooks on the stove or in a rice cooker in about 15-minutes. Dice the veggies--onion, garlic, celery, bell pepper, carrots, and walnuts. Combine all ingredients in a large bowl (including the fully-cooked bulgur).

happyfoodhealthylife.com

Instructions. Preheat oven to 350°F. Spray a loaf pan with non-stick spray and set aside. In a large bowl, add cooked lentils, onion, oats, dairy-free cheese, flax egg, tomato sauce, and seasonings. Mix really well until it's combined, smashing some of the lentils with the back of a fork or mixing spoon.

nutritionrefined.com

The recipe is vegan (dairy-free, egg-free), gluten-free, soy-free, and nut-free. Prep Time 30 mins Cook Time 45 mins Total Time 1 hr 15 mins Servings: 12 slices Ingredients 1 1/3 cups black beans , soaked* 1 Tbsp. olive oil 1 yellow onion , chopped 3 cloves garlic , minced 3 stalks celery , chopped 1 red bell pepper , chopped 1 cup sunflower seeds

gourmandelle.com

Instructions. Preheat the oven to 180C. Brush a loaf pan with some oil and set aside. For the glaze: In a small bowl, stir all the ingredients with a mixer until smooth.

karissasvegankitchen.com

Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat. Mix all of the ingredients together in a bowl, then form into a loaf and place on the baking sheet.

BEST VEGAN MEATLOAF - Yummly Recipes

In a small bowl mix together the breadcrumbs and vegan plant milk. Set aside. In a large mixing bowl add the rest of ingredients, Now add in the breadcrumb/milk mixture. Mix everything together well. Add the meatloaf mix on top of the parchment paper and form into a rectangular loaf shape. Bake uncovered for 35 minutes.

vegan meatloaf sliced on a platter

  • Prep Time: 10 minutes
  •  Cook Time: 45 minutes
  •  Total Time: 55 minutes
  •  Yield: 6-8 Servings
  • Diet: Vegan

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DESCRIPTION

Juicy meaty won’t fall apart meatloaf made with impossible burger that no one will believe is vegan!! THE BEST VEGAN MEATLOAF YOU’LL EVER MAKE!! 10 minutes prep time then baked to perfection! This delicious, easy recipe will blow your mind! You’ll fool the heartiest of meat eaters! Nut free, easily gluten free.

pbc-600-x600-2.jpg

INGREDIENTS

FOR MEATLOAF:

  • 1/2 cup Panko breadcrumbs*
  • 1/4 cup unsweetened plant milk*
  • 2 packages (340 grams/12 oz each) Impossible burger, if frozen defrost in fridge overnight*
  • 2 tablespoons tomato paste*
  • 2 tablespoons vegan worcestershire sauce*, I like Wizard’s or Annie’s
  • 1 tablespoon fresh chopped parsley, packed
  • 1 small clove garlic, finely chopped
  • 1 teaspoon dried thyme
  • 1 and 1/2 teaspoons granulated onion
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon salt
  • pinch of black pepper

FOR THE GLAZE:

  • 1/3 cup ketchup*
  • 1 and 1/2 tablespoons apple cider vinegar
  • 2 teaspoons brown sugar, packed

INSTRUCTIONS

  1. Preheat oven to 400° Line a 9×13 casserole dish with parchment paper. Set aside.
  2. In a small bowl mix together the breadcrumbs and vegan plant milk. Set aside.
  3. In a large mixing bowl add the rest of ingredients, Now add in the breadcrumb/milk mixture. Mix everything together well.
  4. Add the meatloaf mix on top of the parchment paper and form into a rectangular loaf shape. Bake uncovered for 35 minutes.
  5. While loaf is baking mix the ketchup, brown sugar and vinegar together in a bowl. This is the glaze.
  6. Remove loaf from oven. Spoon glaze evenly over the top and sides of loaf. Return to oven and bake uncovered for an additional 10 minutes. Place on cutting board. Slice and enjoy! Serve with mashed potatoes, peas and a simple green salad! Mushroom gravy is great also! Perfect for Thanksgiving or Christmas dinner too! For more serving suggestions and step by step photos see above post🔼

NOTES

  • To store and freeze: will keep covered in fridge for 4-5 days and freezes well.
  • Vegan meat: can substitute beyond ground beef, tasty but greasy so drain well before slicing.
  • Plant milk: can substitute veggie stock or water for plant milk. No beef bouillon is always great!!
  • Tomato paste: you could easily swap it for ketchup or bbq sauce
  • Vegan Worcestershire Sauce: could substitute Braggs, Tamari or soya sauce regular or lite. I like recipe best as written tough!
  • Glaze: can substitute half the ketchup for bbq sauce for bbq meatloaf.
  • For gluten free: use gluten free Panko breadcrumbs
  • Category: Mains, Gluten Free, Vegan Holiday Recipes
  • Method: Oven
  • Cuisine: American, Canadian,

Serves 8Serving Size: 1Calories Per Serving: 228

Total Fat 10.7g18%Sodium 419.4mg5%Total Carbohydrate 14.3gSugars 4.9g31%Protein 15.7g25%Iron 4.5mg46%Niacin (B3) 7.4mg94%Vitamin

food.com

Mix in walnuts, vegetables, drained soy granules, oats, soy sauce, nutritional yeast, mustard and poultry seasoning and ketchup - salt and pepper to taste. Coat 9x5 inch loaf pan with cooking spray and spoon mixture into pan and press. Spread a layer of ketchup or barbecue sauce over this, if you like. Bake 55-60 minutes or until inserted knife ...

Vegan Meatloaf - Dad Goes Vegan

09-01-2020 · 1/2 tsp garlic powder. 1/2 tsp onion powder. Instructions. Heat 1/4 cup oil on medium heat. Add the veggie mixture (onions, carrots, potato, celery, garlic) and cook on medium heat for 5-8 minutes or until the veggies are tender. Set aside. Put cooked beans and lentils into a large bowl and mash with a potato masher.

09-01-2020

This Vegan Meatloaf recipe is completely meat free- but it’ll remind you of those nostalgic meatloaf memories from moms kitchen! Made with beans, lentils, veggie ground beef, lots of spices and topped with that classic meatloaf sauce. 

The idea for this recipe was inspired by one of our readers- a shout out to her, thank for the idea of a mushroom free meatloaf!

We’ve kind of mixed a few things in here- it’s a bean meatloaf, a lentil meatloaf, a seitan meatloaf all combined into one. The texture turned out to be dang near perfect!

The seitan kind of binds everything together so it’s not too crumbly and the chunks of beans/lentils and finely diced veggies give it a meaty texture.

With all of the spices (chili powder, nutritional yeast, oregano, parsely) combined with the right textures and a bomb ass sauce on top? We’ve got ourselves a winner!

This Vegan Meatloaf would make an excellent addition to any Thanksgiving or Christmas dinner!

HOW DO YOU MAKE VEGAN MEATLOAF?

This recipe has a few extra steps but they are well worth it so make sure you read through the instructions carefully!

Starting with the veggie mixture, heat the oil on medium heat and add all the veggies. Stirring continuously, cook for 5-8 minutes or until tender. Set aside.

Place the cooked beans and lentils into a large bowl and mash them with a potato masher. (You don’t want them completely smooth, leave some chunks.)

Once the beans and lentils are mashed, add the entire loaf mixture (veggie ground, bread crumbs, flour, salt, pepper, chili powder, nutritional yeast, oregano, bbq sauce and oil) and veggie mixture that you set aside earlier.

In a small bowl, mix the water and wheat gluten together from the seitan mixture. Mix thoroughly until no lumps remain.

Now add the seitan mixture to the loaf mixture and mix thoroughly.

Preheat your oven to 350 degrees.

Grease a 9×5 bread pan. Firmly and evenly press the meatloaf mixture into the pan.

Cover the bread pan with tin foil, place on the middle rack of your oven and bake for 30 minutes.

While the loaf is baking, whisk the sauce mixture (ketchup, bbq sauce, onion powder, garlic powder, brown sugar) together in a small bowl.

Take the loaf out after 30 minutes. Turn the oven up to 400 degrees.

Uncover the loaf and spread the sauce onto the loaf. You can either do about 3/4 of the sauce and save some for serving or you can do it all! Depends on how saucy you like it!

Place the loaf back in the oven, uncovered, for an additional 35 minutes.

Take the loaf out of the oven and let it sit for at least 5 minutes before cutting. (The longer you let it sit, the easier it will be to cut it.)

You can either slice and serve from the pan or gently separate the loaf the pan using a bread knife and carefully take it out using a spatula.

Serve with Everything Mashed Potatoes and Easy Vegan Gravy!

*Add 1 tsp of red pepper flakes to the loaf mixture for a spicy version.

Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
  • 1/4 cup cooking oil
  • 1/4 onion, finely diced
  • 1/4 cup carrot, finely diced
  • 1/4 cup potato, finely diced
  • 2 tbsp celery, finely diced
  • 1 tbsp garlic, diced
  • 1 1/4 cups cooked black beans
  • 1/2 cup cooked green lentils
  • 1 package veggie ground beef (300-400g)
  • 1 cup Panko bread crumbs
  • 1 tbsp flour
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp chili powder
  • 1 tbsp nutritional yeast
  • 1 tsp oregano
  • 1/2 tsp parsely
  • 3 tbsp BBQ sauce
  • 1 tbsp oil
  • 3 tbsp wheat gluten
  • 1/2 cup water
  • 1 cup ketchup
  • 2 tbsp BBQ sauce
  • 2 tbsp brown sugar
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  1. Heat 1/4 cup oil on medium heat. Add the veggie mixture (onions, carrots, potato, celery, garlic) and cook on medium heat for 5-8 minutes or until the veggies are tender. Set aside.
  2. Put cooked beans and lentils into a large bowl and mash with a potato masher.
  3. Add the loaf mixture and veggie mixture to the mashed beans and lentils. Mix to combine.
  4. In a small bowl, mix the wheat gluten and water until no lumps remain. This is your seitan mixture.
  5. Add the seitan mixture to the rest of the loaf mixture in the bowl and mix thoroughly.
  6. Preheat your oven to 350 degrees.
  7. Add the loaf mixture to an oiled 9x5 bread pan. Push the mixture in the pan firmly.
  8. Cover with tin foil, place on the middle rack of your oven and bake for 30 minutes.
  9. Meanwhile, in a medium bowl, whisk together the sauce mixture. Set aside.
  10. Take the loaf out after 30 minutes. Turn the oven up 400 degrees. Uncover the loaf and evenly spread 3/4 of the sauce mixture across the top of the hot loaf. (Save the rest of the sauce for serving.)
  11. Place back in the oven, uncovered for 35 minutes.
  12. Take the loaf out of the oven. The edges should be a bit black. Let it sit for at least 5 minutes before cutting.
  13. If you want to take it out of the pan, cut around the edges and carefully remove with a spatula. Otherwise, just cut and serve from the pan.
  14. Serve with Everything Mashed Potatoes and Easy Vegan Gravy!

Great for leftovers the next day, especially on a sandwich!

Add 1 tsp of red pepper flakes to the loaf mixture for a spicy version.

jazzyvegetarian.com

While the loaf bakes, make the glaze. Put ½ cup marinara sauce, 2 teaspoons maple syrup and ¼ teaspoon garlic powder into a small bowl and stir with a whisk to combine.

veganinthefreezer.com

Heat a couple of tablespoons of water in a skillet and heat to boiling and add the onions, mushrooms, and carrots. Turn down the heat and sauté for 10 minutes. Add the chickpeas and rolled oats to the food processor and pulse a few times to make pieces a bit smaller but not by much. Turn into the large bowl.

adimesaved.com

However, these vegan meatloaf recipes are delicious- they do not taste mushy and are sure to satisfy the whole family, and are very budget-friendly! One of the best ways to save money while living frugally is to switch to plant-based proteins instead of meat-based ones. These vegan meatloaf recipes are great to add to your menu rotation.

yummly.com

Peanut Butter Vegetarian Meatloaf with Barbecue Glaze Peanut Butter and Co. hot water, lentils, mushrooms, flour, old fashioned oats, arugula and 7 more. Really Good Vegetarian Meatloaf (Really!) Genius Kitchen. seasoning …

theveganatlas.com

1/2 medium bell pepper, finely chopped 2 to 3 cloves garlic, minced 16-ounce package Beyond Meat's Beyond Beef Plant-Based Ground (or see red bean and walnut alternative in Notes) 1 cup tomato sauce 2 tablespoons maple syrup or agave 2 tablespoons soy sauce or tamari 1 tablespoon barbecue seasoning blend (see Note)

biancazapatka.com

Step 1: Cook lentils and sauté onions. Start by cooking the lentils in 260 ml water according to the package instructions until tender. In the meantime, chop the mushrooms and prepare the other veggies. Also, sauté the onions and garlic until golden-browned. Then preheat your oven to 392°F (200°C).

themushroomden.com

The Vegan ‘Meat’ Base. To begin, you need to preheat your oven at 350F. Next chop the mushrooms, bell peppers and herbs. For the recipe I used a medley of mushrooms (cremini, oysters mushrooms and shiitake mushrooms), but you don’t need to. Whatever mushrooms you have on hands will do. Just make sure you don’t cut them too small as the ...

mydarlingvegan.com

Transfer the vegan meatloaf into a prepared loaf pan and pat it down evenly. Cover the pan in tin foil and bake for 30 minutes. While the loaf is baking, whisk together the ingredients for your Maple Tomato Glaze. After 30 minutes of baking, remove the loaf from the oven. Evenly spread on a layer of the tomato glaze and return the loaf to the ...

avirtualvegan.com

Add the Beyond beef and the breadcrumbs. Using a clean hand mix and squeeze the mixture together well. Line a loaf pan with a strip of parchment paper. Pack the meatloaf mixture into the pan and bake. 20 minutes before the end of the cooktime, mix up the glaze and brush the top of the meatloaf generously.

Easy Vegetarian Vegan Meatloaf Recipe

In a large bowl, combine the onions and peppers with the ground beef substitute, oatmeal, bread crumbs, 3 tablespoons of ketchup, garlic salt, and pepper. Mix well, using your hands if needed. Press into a lightly greased loaf pan. Cover with foil …

The Spruce Eats / Julia Hartbeck 

Vegetarian "meatloaf" makes a for an all-American comfort food for vegetarians. Most vegetarian meatloaf recipes use lentils, rice, nuts, or a combination of all three for a base, but this one is made from store-bought mock meat, making it extra-meaty for meat-lovers and for anyone with a lentil aversion or nut allergy.

Vegetarian loaves are always best drizzled with lots of ketchup, so don't skimp on the ketchup! If you like meatloaf (and even if you really, really don't!), you'll probably like this very similar lower-fat and cholesterol-free vegetarian and vegan meatloaf recipe. Top it all off with your favorite vegetarian gravy, add a side salad, and you've got yourself an awesome vegan dinner, or even a vegetarian Thanksgiving entree. 

You will probably want to consider serving up your vegetarian meatloaf topped with a homemade vegetarian gravy (try this quite popular homemade mushroom gravy with your loaves), and, preferably, some homemade mashed potatoes, too. Or, serve it with a simple side green salad, and you've got yourself a meal. Enjoy!

  • 3 cloves garlic (minced)
  • 1 onion (diced)
  • 1 green bell pepper (or red bell pepper, diced)
  • 3 tablespoons vegetable oil (or olive oil)
  • 2 packages Gimme Lean ground beef substitute
  • 1/4 cup oatmeal (uncooked)
  • 2 slices of bread (crumbled)
  • 3 tablespoons ketchup
  • 1 tablespoon garlic salt
  • 1/2 teaspoon pepper
  • 1/4 cup ketchup
  • 1/4 cup brown sugar
  • 1/2 teaspoon dry mustard
  • Optional: 1/2 teaspoon nutmeg
  1. Gather the ingredients.

    The Spruce Eats / Julia Hartbeck 
  2. First, pre-heat the oven to 375 F and lightly grease a loaf pan.

    The Spruce Eats / Julia Hartbeck 
  3. Sauté the garlic, onion, and bell peppers in olive oil for a few minutes, until onions are very soft.

    The Spruce Eats / Julia Hartbeck 
  4. In a large bowl, combine the onions and peppers with the ground beef substitute, oatmeal, bread crumbs, 3 tablespoons of ketchup, garlic salt, and pepper. Mix well, using your hands if needed.

    The Spruce Eats / Julia Hartbeck  
  5. Press into a lightly greased loaf pan.

    The Spruce Eats / Julia Hartbeck 
  6. Cover with foil and bake for 30 minutes. Remove from the oven when done.

    The Spruce Eats / Julia Hartbeck 
  7. Combine ketchup, brown sugar, dry mustard, and optional nutmeg, whisking together until smooth. 

    The Spruce Eats / Julia Hartbeck  
  8. Spread or drizzle this topping over the top of the loaf.

    The Spruce Eats / Julia Hartbeck 
  9. Cook, uncovered, for another 15 minutes, or until done.

    The Spruce Eats / Julia Hartbeck  
  10. Let your vegetarian meatloaf cool a fair amount before slicing into it to serve. Keep your loaf uncovered as it cools in order to allow a bit of extra moisture to release. This will help with allowing the loaf to firm up a bit as it cools. 

    The Spruce Eats / Julia Hartbeck 
  11. After it has cooled, slice it up and enjoy! 

    The Spruce Eats / Julia Hartbeck 

Rate This Recipe

I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it! Thanks for your rating!

shaneandsimple.com

Delicious Homemade Vegan Meatloaf made with lentils and oats. Savory, hearty, and extremely comforting. It goes perfect with my Homemade Vegan Creamed Corn and Creamy Homemade Vegan Mashed Potatoes. Seems like everybody’s buying pumpkin candles or cinnamon brooms to make their house smell like Fall. Forget all that!

moonandspoonandyum.com

How to Make Vegan Meatloaf - Step by Step Saute bell pepper and garlic. 2. Combine beans, chickpeas, walnuts, and rice in a food processor or blender. 3. Pulse until coarsely combined. 4. Add sauteed bell pepper and garlic. 5. Blend until mostly smooth. 6. In a bowl combine the blended mixture with the remaining ingredients. 7. Mix until smooth. 8.

veganyumminess.com

For the Meatloaf: Preheat oven to 350 degree Fahrenheit. Finely dice onion in food processor or grate. Dice mushrooms in 1/4 inch pieces Heat 1 tablespoon oil on medium heat, and saute onion and mushrooms for about 5 minutes, or until onions are translucent and mushroom is soft and lightly browned. Set aside.

simpleveganblog.com

Preheat the oven to 350ºF or 180ºC.; Add the chickpeas and beans to a mixing bowl and mash them (photo 1).; Add all the remaining ingredients of the meatloaf and mix until well combined (photo 2).; Press the mixture firmly in a lined 9×5 inch (23×13 cm) loaf pan (photo 3).; To make the glaze, mix all the ingredients in a mixing bowl (photo 4).; Spread the glaze …

avirtualvegan.com

Step 2- Mix the chopped mushrooms, onions and garlic with all of the other ingredients in a big bowl and press tightly into a loaf pan before baking. Step 3 - Make the really quick, super tasty …

Lentil Nut Vegan "Meatloaf"

15-11-2018 · This is amazing! I made slight accommodations: mung beans instead of lentils (cooked from dry beans because I find canned beans too mushy) and I caramelized an onion and 3 cloves of garlic before adding cubbed sweet potatoes instead of rounds. I also used half walnuts and half pumpkin seeds.

15-11-2018
Partially sliced loaf of Vegan Lentil Meatloaf resting on a cutting board

Friends, it’s been a long time coming, but my take on a vegan “meatloaf” is here (just in time for the holidays)! And it’s so very delicious. Let’s do this!

Wood cutting board filled with lentils, sweet potatoes, and other ingredients for making vegan meatloaf

This recipe is simple, requiring just 10 ingredients and simple methods. I relied on canned lentils (don’t judge) to save time and dishes! Feel free to do the same and proceed to act like you made everything from scratch (I won’t tell).

Food processor with mushrooms, sweet potatoes, and other ingredients for making Vegan Holiday Meatloaf

The base for this loaf is cooked sweet potatoes, mushrooms, lentils, nuts (we went for walnuts and pecans), and fresh thyme. Tomato paste adds moisture and hearty flavor, coconut aminos or Worcestershire add that “umami” effect, and salt and pepper help round everything out. All that’s left is to stir in some gluten-free bread crumbs for texture and transfer to a loaf pan!

Food processor with freshly blended dough for Vegan Lentil Meatloaf
Mixing lentils into other ingredients for Vegan Thanksgiving Meatloaf

For a glaze – I know it’s so basic – we just went with ketchup! It’s simple, and it outperformed more elaborate glazes! Who knew?

Using a spoon to spread glaze over our Vegan Lentil Meatloaf recipe

We hope you LOVE this loaf! It’s:

HeartySatisfyingSo flavorfulComfortingSimple to make

& Incredibly delicious

Easy Vegan Chickpea Meatloaf (Hearty Dinner)

02-11-2021 · Ingredients needed. Chickpeas — either canned or cooked from scratch. Veggies — onion, garlic, mushrooms, carrots and celery are used in this recipe. Spices & flavorings — mustard, smoked paprika, tomato paste, thyme, maple syrup and BBQ sauce all work together to make this the best chickpea meatloaf!

02-11-2021

Eating more plant-based protein and veggies has never been easier and tastier than this chickpea meatloaf.

It’s made from very basic staple ingredients, great for smaller budgets and a hit with vegans and non-vegans alike!

After sharing our go-to lentil mushroom loaf recipe, we received many questions about substitution ideas for lentils. Here you go!

Our favorite versatile legume, chickpeas, has found its way in so many of our recipes that it just made sense to create a vegan chickpea meatloaf!

It’s the perfect hearty main during fall or winter (hello, meatless holiday feast!) but it’s also easy enough to make during weeknights for the whole family.

Be sure to check out more recipes featuring this delicious bean, like this potato chickpea curry, our popular vegan bean chili and this healthy chickpea cookie dough!

We’ve also shared high-protein vegan recipes, vegan winter recipes, plant-based Thanksgiving recipes as well as vegan Christmas dinner recipes on our website which you’ll love.

chopping board with freshly baked chickpea meatloaf

Recipe overview

  • Budget-friendly and easy to make
  • Great for family meals
  • High in fiber, protein & veggies
  • Perfect meatless main during the holidays
  • Meal prep-friendly weeknight recipe
  • Rich in flavor & texture

This vegan chickpea meatloaf is low in fat and packed with essential nutrients, making this scrumptious main dish super healthy and hearty yet diet-friendly.

table with chickpeas, carrots, mushrooms, onion and several spices

Ingredients needed

  • Chickpeas — either canned or cooked from scratch.
  • Veggies — onion, garlic, mushrooms, carrots and celery are used in this recipe.
  • Spices & flavorings — mustard, smoked paprika, tomato paste, thyme, maple syrup and BBQ sauce all work together to make this the best chickpea meatloaf!
  • Flax — our favorite egg replacement when baking!
  • Breadcrumbs — for great texture but they can be replaced with oats & nuts (details below).

These are the main ingredients for our chickpea loaf. Find the exact quantities and substitution tips down below.

In terms of kitchen equipment, you’ll need a loaf pan, skillet and food processor to make this recipe.

food processor with chickpeas, suateed vegetables, tomato paste, mustard and several spices

How to make this chickpea meatloaf

Before you start, preheat your oven to 350° F (180 °C) and line a 9×5” loaf pan with parchment paper.

Sauté the veggies

Place a large non-stick skillet over medium heat and sauté the diced onion in a splash of water until translucent.

Next, add the garlic and mushrooms. Cook for a few more minutes, stirring frequently, until all of the liquid from the mushrooms has evaporated and they turn slightly golden.

At this point, add the rest of the (very finely) chopped veggies, some spices and the cooked chickpeas.

Cook for 5-6 more minutes, until the vegetables have become tender.

Process all ingredients

Transfer your veggie and chickpea mixture to a food processor alongside all of the other ingredients: nutritional yeast, soy sauce, tomato paste and mustard as well as breadcrumbs and some flaxseeds.

Pulse a couple of times to combine and be sure not to over-process your chickpea loaf mixture! It should be somewhat mixed but still chunky — we’re looking to make a nice texturized vegan meatloaf, not hummus.

Transfer to pan & bake

Finally, put the chickpea loaf mixture into your prepared loaf pan and press it down until it’s tightly packed! You can use your hands or the back of a wooden spoon for this.

Put the loaf pan into the oven for 40 minutes.

small bowl with red tomato paste being stirred

Make & add the glaze

For your last step, whisk together the ingredients for the homemade glaze in a small bowl. Alternatively, you can just use ketchup or any other tomato-based sauce for this.

Remove your chickpea loaf from the oven and spread the glaze evenly on top of it, then bake it for 10 more minutes.

Let your freshly baked chickpea meatloaf cool for 10 minutes before slicing and serving!

Storage & reheating

This recipe is great for meal prep because you can enjoy this loaf over the course of a few days. Simply store it in a lidded container in the fridge for up to 5-6 days once the loaf has completely cooled and reheat at your convenience!

You can either do so in the oven at 350° F for about 5-8 minutes or in the microwave.

If you want to freeze your vegan meatloaf, it’s best to cut it into individual slices and put parchment paper between them — this allows you to just take as many slices as you want from the freezer.

large white bowl with vegan thanksgiving dinner sides like mashed potatoes, brussels sprouts, gravy and chickpea loaf

Serving suggestions

Classic combinations when serving this chickpea meatloaf as your vegan Thanksgiving dinner or during Christmas include:

We also enjoy it alongside sweet potato fries, roast pumpkin feta salad, spinach fig salad and this sweet potato arugula salad during weeknights.

FAQs & tips for this recipe

Make the chickpea loaf gluten-free

Just use gluten-free breadcrumbs (you can also sub for gluten-free rolled oats) and swap soy sauce for tamari.

Make it even heartier

You can add ½ – 1 cup of chopped walnuts, pecans or almonds to your chickpea loaf while reducing approximately the same amount of chickpeas and breadcrumbs.

You can also sauté your veggies in oil to bump up the calories!

Don’t like mushrooms?

Replace them with more chickpeas, a handful of chopped nuts or simply leave them out completely. However, they do add earthy flavor and depth to the loaf without tasting like mushrooms!

top view of a sliced vegan chickpea meatloaf on a chopping board

Food processor-free version

If you don’t have a food processor, mash your cooked chickpeas with a fork or potato masher in a large bowl, then add your cooked veggies and all of the spices.

Mix with a spoon until well combined and broken down!

Meal prep instructions

You can make the mixture for this chickpea meatloaf a day in advance and then store it in your loaf pan in the fridge before baking!

More hearty vegan recipes

If you liked this vegan chickpea meatloaf recipe, be sure to check out the following goodness next!

vegetarianmamma.com

Bake meatloaf at 375 degrees F for 35 minutes. While the meatloaf cooks, mix the glaze ingredients together and set aside. When the timer goes off, take the vegan meatloaf out of the oven …

staceyhomemaker.com

Instructions In a medium saucepan, boil 3 cups of water. Add the lentils, set a timer for 12 minutes, and then reduce the heat to... Let the mixture cool down for a few minutes before you add it to the food processor. If there is any water left, make... While the lentils and quinoa are cooking, chop ...

foodwineandlove.com

How to make Vegan Meatloaf with Lentils Prepare a loaf pan with parchment paper or method of choice. Make the vegan egg by whisking together the flaxseed with the water. Set the vegan egg aside. Heat the olive oil in a saucepan on medium heat for two minutes. Add the garlic to the pan and heat for two minutes, stirring as needed.