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The Best Vegan Meatloaf Recipe

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3.9 from 7 reviews

  • Author: Eliza
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings
  • Diet: Vegan

Description

This Best Vegan Meatloaf recipe is a hearty, flavorful plant-based dish made from chickpeas and vegetables, seasoned with nutritional yeast, soy sauce, and topped with a tangy ketchup glaze. Perfectly baked to achieve a satisfying texture, it's a wholesome and delicious alternative to traditional meatloaf, suitable for vegans and anyone craving a comforting meal.

Ingredients

Vegetables and Aromatics

  • 1-2 tablespoons olive oil OR water for oil free
  • 1 small onion, diced small
  • 2 small carrots, diced small
  • 2 celery ribs, diced small
  • 3 garlic cloves, minced

Main Ingredients

  • 2 (15 oz) cans chickpeas, drained and rinsed (approximately 3 cups)
  • 1 - 1 1/2 cups breadcrumbs
  • 2 tablespoons ground flaxseed
  • 3 tablespoons nutritional yeast
  • 2 tablespoons soy sauce
  • 2 tablespoons vegan Worcestershire sauce
  • 1/4 cup ketchup
  • 1/2 teaspoon liquid smoke (optional, but recommended)

Topping

  • 1/3 cup ketchup
  • 1 teaspoon vegan Worcestershire sauce

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 375°F (190°C). Lightly spray a 9-inch loaf pan with oil or line the bottom with parchment paper to prevent sticking.
  2. Sauté Vegetables: Heat olive oil or water in a pan over medium heat. Add diced onion, carrots, celery, and minced garlic. Sauté for about 5 minutes until the onions become translucent. Remove the pan from heat and set aside.
  3. Mash Chickpeas: In a large bowl, add the drained chickpeas and mash them using a potato masher or fork. Aim for a chunky texture rather than a smooth paste. Alternatively, pulse a few times in a food processor without overblending.
  4. Combine Ingredients: To the mashed chickpeas, add the sautéed vegetables, ground flaxseed, nutritional yeast, soy sauce, vegan Worcestershire sauce, ketchup, liquid smoke (if using), and 1 cup of breadcrumbs. Stir thoroughly with a wooden spoon to combine. If the mixture feels too wet, gradually add up to 1/2 cup more breadcrumbs to achieve a firm but moist consistency.
  5. Shape and Bake First Stage: Transfer the mixture into the prepared loaf pan, pressing down evenly with your hand. Cover the loaf pan tightly with aluminum foil and bake for 30 minutes.
  6. Prepare Topping: While the loaf bakes, mix together 1/3 cup ketchup and 1 teaspoon vegan Worcestershire sauce in a small bowl to make the glaze topping.
  7. Add Topping and Bake Second Stage: After 30 minutes, remove the foil from the loaf and spread the ketchup glaze evenly over the top. Return the pan to the oven and bake uncovered for an additional 15 minutes to set the topping and deepen the flavors.
  8. Rest and Serve: Remove the meatloaf from the oven and allow it to rest for at least 15 minutes before slicing. This resting period helps it hold together better when cut. Optionally, garnish with fresh parsley before serving.

Notes

  • Use olive oil for richer flavor or water for an oil-free version of the recipe.
  • Do not overblend chickpeas to maintain a good texture in the meatloaf.
  • If the mixture is too moist, add more breadcrumbs incrementally to achieve the desired firmness.
  • Liquid smoke adds a smoky depth but is optional.
  • Allowing the meatloaf to rest after baking improves slicing and texture.
  • Fresh parsley garnish adds a bright color and fresh flavor.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://recipekind.com/the-best-vegan-meatloaf-recipe/