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Chickpea Veggie Loaf – Vegan Meatloaf Recipe

November 19, 2015 By Richa 118 Comments

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Chickpea Veggie Loaf with spices and a spicy bbq glaze. Chickpea Cannellini bean Vegan Meatloaf for Thanksgiving and the holidays. Easy and delicious. Vegan Recipe. Nut-free, Soy-free, Can be gluten-free
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Chickpea Veggie Loaf with spices and a spicy bbq glaze. Chickpea Cannellini bean Vegan meatloaf for Thanksgiving and the holidays. Easy and delicious. | VeganRicha.com #vegan can be #glutenfree

It seems to be the year of the chickpeas. This loaf is easy and quick prep if you have cooked/canned chickpeas. It is inspired from my Lentil Quinoa Loaf. This is a great loaf for anyone who finds lentils too earthy. 

Cook some veggies. Pulse the chickpeas and beans, add spices, shape and bake. You can also shape the mixture into fat balls or patties and bake. Use your favorite glaze or my spicy bbq sauce glaze. Serve with cranberry sauce or gravy, some mashed potatoes, other sides and the menu is done! I used up some leftover slices in tacos with guacamole and sprinkled with chipotle pepper. Pictured below with Spicy Cranberry Sauce and Butternut, Apple, Pecan, Cranberry Salad with Harissa spiced Pecans.

Chickpea Veggie Loaf with spices and a spicy bbq glaze. Chickpea Cannellini bean Veggie meat loaf for Thanksgiving and the holidays. Easy and delicious. | VeganRicha.com #vegan can be #glutenfree

Chickpea Veggie Loaf with spices and a spicy bbq glaze. Chickpea Cannellini bean Veggie meat loaf for Thanksgiving and the holidays. Easy and delicious. | VeganRicha.com #vegan can be #glutenfree

More Thanksgiving Mains Recipes:

  • Lentil Quinoa Loaf
  • Cauliflower Steaks with mushroom gravy GF
  • Lasagna Bechamel with Sweet Potato and Cauliflower layers. 
  • Cauliflower Alfredo, Spinach, Artichoke Lasagna.  can be GF
  • Easy Vegan Veggie Lasagna. Can be GF
  • Whole Roasted Cauliflower with creamy makhani sauce .

Chickpea Veggie Loaf with spices and a spicy bbq glaze. Chickpea Cannellini bean Veggie meat loaf for Thanksgiving and the holidays. Easy and delicious. | VeganRicha.com #vegan can be #glutenfree

Steps:

Cook the veggies, process the beans and half the veggies. Transfer to a bowl and mix in spices and sauces. Get in there to mix and mash if needed. 

Chickpea Veggie Loaf with spices and a spicy bbq glaze. Chickpea Cannellini bean Veggie meat loaf for Thanksgiving and the holidays. Easy and delicious. | VeganRicha.com #vegan can be #glutenfree

Press into loaf pan. Glaze and bake. 

Chickpea Veggie Loaf with spices and a spicy bbq glaze. Chickpea Cannellini bean Veggie meat loaf for Thanksgiving and the holidays. Easy and delicious. | VeganRicha.com #vegan can be #glutenfree

Cool for 15 minutes, then remove from the pan. Cool completely before slicing. 

Chickpea Veggie Loaf with spices and a spicy bbq glaze. Chickpea Cannellini bean Veggie meat loaf for Thanksgiving and the holidays. Easy and delicious. | VeganRicha.com #vegan can be #glutenfree

Serve with sides of choice and sauces or gravy. 

Chickpea Veggie Loaf with spices and a spicy bbq glaze. Chickpea Cannellini bean Veggie meat loaf for Thanksgiving and the holidays. Easy and delicious. | VeganRicha.com #vegan can be #glutenfree

This amazing loaf is also in my second book Vegan Richa’s Everyday Kitchen

Print Recipe
4.96 from 22 votes

Chickpea Veggie Loaf - Vegan Meatloaf Recipe

Chickpea Veggie Loaf with spices and a spicy bbq glaze. Chickpea Cannellini bean Veggie "meat" loaf for Thanksgiving and the holidays. Easy and delicious. Vegan Recipe. Makes 1 loaf. I use 9 by 5 inch pan, Nut-free, Soy-free, Can be gluten-free
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Main
Cuisine: American
Keyword: chickpea loaf, chickpea meatloaf, meatless meatloaf, vegan meatloaf, vegetarian meatloaf
Servings: 4
Calories: 446kcal
Author: Vegan Richa

Ingredients

For the Loaf:

  • 1 tsp oil
  • 1/2 (0.5 ) red onion chopped 3/4 cup
  • 4 cloves of garlic finely chopped
  • 1/2 cup (50.5 g) finely chopped celery or use other veggies
  • 1/4 cup (37.25 g) chopped red bell pepper or carrots or both
  • 2 tbsp dried cranberries optional
  • 15 oz (425.24 g) can chickpeas or 1.5 cups cooked
  • 15 oz (425.24 g) can cannellini beans or other white beans or use more chickpeas or cooked lentils
  • 2 tbsp chopped fresh cilantro
  • 2 tbsp chopped fresh parsley
  • 1 tsp ground cumin
  • 2 to 4 tbsp my soy free barbecue sauce
  • 1.5 tsp lemon juice
  • 1 tbsp chia seed meal or 1.5 Tbsp flax seed meal
  • 1 Tbsp Tahini optional
  • 1/4 to 1/2 tsp black pepper
  • 1/4 to 1/2 tsp cayenne or chipotle pepper powder
  • 1 tsp dried thyme or rosemary or 2 tsp fresh
  • 1/2 tsp (0.5 tsp) dried sage
  • 1/2 to 3/4 tsp salt or to taste
  • 1/2 cup (54 g) or more breadcrumbs or a mix of half oats and half breadcrumbs (for gf use coarsely ground oats or gluten-free breadccrumbs)

Glaze

  • 3 tbsp bbq sauce
  • 1 tsp hot sauce
  • 1 tbsp maple syrup
  • 2 tsp ketchup
  • a generous dash of freshly ground black pepper
  • 1/4 tsp (0.25 tsp) smoked paprika

Instructions

  • Heat a skillet over medium heat. Add oil, onions and garlic and pinch of salt. Cook until translucent. Add celery, peppers, cranberries and cook for 3 minutes, * You can cook the veggies without oil. Cook onions and garlic in a splash of broth or water until translucent, then add other veggies.
  • Drain the chickpeas and beans really well. In a food processor, process the chickpeas, beans, cilantro, parsley and half of the cooked veggie mixture. Pulse, process until the mixture is half mashed and half coarsely chunky. You can add a handful of greens in as well at this step. .
  • Transfer to a bowl. Mix in the chia seed meal into the bbq sauce + lemon juice in a small bowl and let it sit for a minute. Add spices, tahini, bbq sauce mixture, leftover veggies to the beans bowl. Mix in. Add in the breadcrumbs and mix in. The mixture should be like a veggie burger mixture. If too wet, add more breadcrumbs. If too dry, add a tbsp of aquafaba (chickpea brine). or 1 tsp chia/ flax seed meal mixed in 1 tbsp water. Taste the mixture and adjust salt, spice, seasoning.
  • Transfer the mixture to parchment lined loaf pan with parchment sheet hanging out to make it easy to remove the loaf. Even it out(by lightly pressing. too much pressing will make a mashed texture loaf ) If you don't have a pan, use a parchment lined baking sheet and shape into a rectangular log.
  • Prepare the glaze by mixing everything and spread over the loaf.
  • Cover the loaf with parchment, bake at pre-heated 400 degrees F / 200ºc for 20 minutes. Remove the cover and continue to bake for another 15 to 25 minutes, till toothpick from the center comes out clean. Bake longer for taller loaf or if you want crispier edges.
  • Cool for 15 minutes, then remove from the pan. Cool almost completely and slice with a serrated knife.
  • Or shape into balls and bake for 15 minutes, then flip and bake for another 10-15 minutes. Serve with cranberry sauce, gravy, mashed potatoes or other sides of choice.

Video

Notes

Variations:
Add 2 Tbsp nutritional yeast.
Add 1/2 cup chopped mushrooms with the onions.
Add 1/4 cup walnuts, oats or cooked rice with the beans in the processor for more textured loaf.
Freeze: Bake the loaf, cool, slice and freeze the individual slices. 
To reheat, reheat slice on a skillet like a burger patty or bake for 15 mins. 
Nutritional values based on one serving ( 2 slices)

Nutrition

Nutrition Facts
Chickpea Veggie Loaf - Vegan Meatloaf Recipe
Amount Per Serving
Calories 446 Calories from Fat 63
% Daily Value*
Fat 7g11%
Sodium 673mg29%
Potassium 529mg15%
Carbohydrates 79g26%
Fiber 16g67%
Sugar 22g24%
Protein 19g38%
Vitamin A 675IU14%
Vitamin C 19.7mg24%
Calcium 203mg20%
Iron 7.4mg41%
* Percent Daily Values are based on a 2000 calorie diet.

Chickpea Veggie Loaf with spices and a spicy bbq glaze. Chickpea Cannellini bean Veggie meat loaf for Thanksgiving and the holidays. Easy and delicious. | VeganRicha.com #vegan can be #glutenfree

Filed Under: holiday, main course, nut free, popular, soy free, Vegan Thanksgiving Recipes Tagged With: chickpeas, soyfree, vegan



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. Geri Garrett says

    November 8, 2019 at 4:38 pm

    5 stars
    We liked this fine the day I made it, but we LOVED it cold the next day for sandwiches!

    Reply
    • Richa says

      November 9, 2019 at 9:24 pm

      awesome!

      Reply
  2. Laura Armstrong says

    November 17, 2019 at 11:20 am

    It is cooking as I write this. I am so excited because it tastes and looks amazing. My question is, Will this freeze well?

    Reply
    • Richa says

      November 27, 2019 at 10:54 pm

      yes, slice and freeze

      Reply
  3. Laura says

    November 17, 2019 at 7:01 pm

    We found the glaze to be too rich. What would your gravy recommendation be. The loaf didn’t hold its shape when cutting so I’ll use the Aquafaba next time.

    Reply
    • Richa says

      November 18, 2019 at 12:00 am

      you can use half the glaze or no glaze.Use my mushroom gravy or plain flour gravy veganricha.com/?s=gravy

      Reply
    • Jenee says

      November 26, 2019 at 4:22 pm

      Can this be made the day before and then bake it the day of? Or does it need to go in the oven right after making?

      Reply
      • Richa says

        November 26, 2019 at 5:09 pm

        you can assmeble and refrigerate for upto 2 days and bake when needed

        Reply
  4. Molly says

    November 21, 2019 at 11:03 am

    5 stars
    I made as directed, including the optional ingredients and 2 tbsp nutritional yeast, and it was awesome!

    I particularly like your bbq sauce. Actually, I made it without the liquid smoke and it was still super tasty!

    Next time I will keep it in the oven a little bit longer to get a slightly drier texture.

    This is a great recipe for Thanksgiving…thank you!

    Reply
    • Richa says

      November 21, 2019 at 1:07 pm

      Thanks!

      Reply
  5. Melissa says

    November 30, 2019 at 6:21 am

    5 stars
    I tried my hand at this yesterday and made a few swaps with the veggies did not have any chia seed meal or flax but it still held together really well and it was delicious! Will definitely be remaking this 100%!!

    Reply
    • Richa says

      November 30, 2019 at 10:47 am

      awesome

      Reply
  6. Penny says

    February 13, 2020 at 4:07 pm

    5 stars
    Fifth time making this so I feel like it’s time for a review. Five stars all the way! The taste, texture and presentation all is 5 star!
    The 5th time I made it was for my boyfriend’s Valentine’s Day dinner and I shape the loaf into a heart. . He loves this recipe, it’s his favorite vegan meal!

    Reply
    • Richa says

      February 14, 2020 at 9:10 pm

      awesome

      Reply
  7. Laura Rodriguez says

    June 11, 2020 at 2:15 pm

    5 stars
    I absolutely love this recipe… so easy follow…it turned out so delicious!!
    Will definitely be making this again😋!!

    Reply
    • Richa says

      June 11, 2020 at 2:59 pm

      Awesome

      Reply
  8. Simona says

    July 28, 2020 at 12:24 pm

    5 stars
    My experience with vegan recipes is somewhat new but it’s not the first time I came across your amazing recipes and thanks to you I’m ever so often able to ‘convert’ my family to healthy recipes. Your Salted Date Caramel, Chocolate Pie with Almond Coconut Crust is in all honesty the best sweet recipe I have ever tried. Keep amazing us with your skills!

    Reply
    • Vegan Richa Support says

      July 28, 2020 at 8:08 pm

      that’s awesome! thanks for the 5 stars. & keep it up too

      Reply
  9. Divs says

    September 7, 2020 at 4:32 pm

    Can I skip the bbq sauce?

    Reply
    • Vegan Richa Support says

      September 9, 2020 at 12:29 pm

      yes in both parts (loaf & sauce) – just use a little less breadcrumbs

      Reply
  10. Irene says

    November 24, 2020 at 6:33 pm

    It tastes great but it’s quite crumbly and dry. The slices aren’t holding together. I used flax instead of chia seeds. Oh well! Glad I did this 2 days before Thanksgiving. All your other recipes are spot on, I have made so many of them over the years.

    Reply
    • Richa says

      November 24, 2020 at 6:43 pm

      Oh no! Maybe it got baked too long. Ovens vary in heating as well as the pan you use would matter. Try bake 10 mins less if you try again.
      You can crumble this one up and use it anywhere or you need some kind of veggie meat crumbles

      Reply
    • Richa says

      November 24, 2020 at 6:50 pm

      Also the loaf will get moist as it sits. It’s crumbliest right after baking

      Reply
  11. Jessica says

    December 4, 2020 at 8:33 pm

    5 stars
    I just made this last week, and my husband and I both LOVED it! It’s definitely a step up from the one-pot meals I typically make, so we were jazzed about all of the smells and flavors of this dish. Thank you!

    Reply
    • Vegan Richa Support says

      December 6, 2020 at 3:04 pm

      Thanks for popping by & the amazing rating =)

      Reply
  12. Shannon says

    January 6, 2021 at 4:40 pm

    5 stars
    This was delicious. It was tough to wait for it to cool down before eating.

    Reply
    • Vegan Richa Support says

      January 7, 2021 at 1:12 pm

      haha I’ve burnt my mouth too

      Reply
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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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