This Hearty Vegan Meatloaf is a satisfying plant-based alternative to the classic comfort food. Packed with wholesome ingredients like chickpeas, baby bella mushrooms, and fresh vegetables, this vegan meatloaf offers a flavorful and hearty texture. Seasoned with soy sauce, vegan Worcestershire sauce, and a touch of smoked paprika, each bite is savory and rich. Topped with a tangy ketchup and barbecue glaze, this dish is perfect for a cozy family dinner or holiday feast. Whether you’re vegan or just looking to try a new meatless option, this vegan meatloaf is sure to impress.
Ingredients:
- 1 tablespoon extra-virgin olive oil
- ½ yellow onion, finely chopped
- 2 stalks celery, finely chopped
- 1 medium-sized carrot, finely diced
- 1 cup of chopped button mushrooms
- 2 cans (15 ounces each) of white beans, drained and thoroughly rinsed
- 1 cup panko bread crumbs
- ¼ cup freshly chopped parsley (plus more for garnish)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon vegan Worcestershire sauce
- ¼ cup ketchup
- ¼ cup barbecue sauce
- ½ teaspoon smoked paprika
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Line a loaf pan with parchment paper or lightly grease it to prevent sticking.
- Sauté the Vegetables:
- Heat the olive oil in a large skillet over medium heat.
- Add the finely chopped onion, celery, and carrot, and sauté for 5-7 minutes, until softened.
- Stir in the chopped mushrooms and cook for another 3-4 minutes until the mushrooms release their moisture and become tender. Set aside to cool slightly.
- Mash the Chickpeas:
- In a large mixing bowl, mash the drained chickpeas using a potato masher or fork.
- Leave some texture for a “meaty” bite, but ensure most of the chickpeas are mashed to help bind the mixture.
- Mix the Meatloaf Ingredients:
- To the mashed chickpeas, add the sautéed vegetables, panko bread crumbs, chopped parsley, soy sauce, vegan Worcestershire sauce, smoked paprika, salt, and pepper.
- Stir everything together until well combined.
- Shape and Glaze the Loaf:
- Transfer the chickpea mixture into the prepared loaf pan and press it down firmly to shape it into a loaf.
- In a small bowl, mix together the ketchup and barbecue sauce, and spread this glaze evenly over the top of the loaf.
- Bake the Meatloaf:
- Bake in the preheated oven for 35-40 minutes, or until the loaf is firm and the glaze has caramelized.
- Garnish and Serve:
- Garnish with freshly chopped parsley and serve warm, either on its own or with your favorite sides like mashed potatoes or steamed vegetables.
Conclusion:
This vegan meatloaf brings all the comfort of traditional meatloaf but with a wholesome, plant-based twist. The combination of chickpeas, mushrooms, and vegetables gives the loaf a hearty texture, while the smoky, tangy glaze provides the perfect finishing touch. It’s a flavorful and satisfying dish that everyone at the table will love, making it a great centerpiece for any dinner, whether it’s a weeknight meal or a holiday celebration.
Hearty Vegan Meatloaf with Chickpeas and Mushrooms
A comforting and flavorful vegan meatloaf made withchickpeas, baby bella mushrooms, and fresh vegetables, topped with a tangyketchup and barbecue glaze.
- 1 tablespoon extra-virgin olive oil
- ½ yellow onion (finely chopped)
- 2 stalks celery (finely chopped)
- 1 medium-sized carrot (finely diced)
- 1 cup of chopped button mushrooms
- 2 cans (15 ounces each of white beans, drained and thoroughly rinsed)
- 1 cup panko bread crumbs
- ¼ cup freshly chopped parsley (plus more for garnish)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon vegan Worcestershire sauce
- ¼ cup ketchup
- ¼ cup barbecue sauce
- ½ teaspoon smoked paprika
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Line a loaf pan with parchment paper or lightly grease it to prevent sticking.
Sauté the Vegetables:
- Heat the olive oil in a large skillet over medium heat.
- Add the finely chopped onion, celery, and carrot, and sauté for 5-7 minutes, until softened.
- Stir in the chopped mushrooms and cook for another 3-4 minutes until the mushrooms release their moisture and become tender. Set aside to cool slightly.
Mash the Chickpeas:
- In a large mixing bowl, mash the drained chickpeas using a potato masher or fork.
- Leave some texture for a “meaty” bite, but ensure most of the chickpeas are mashed to help bind the mixture.
Mix the Meatloaf Ingredients:
- To the mashed chickpeas, add the sautéed vegetables, panko bread crumbs, chopped parsley, soy sauce, vegan Worcestershire sauce, smoked paprika, salt, and pepper.
- Stir everything together until well combined.
Shape and Glaze the Loaf:
Transfer the chickpea mixture into the prepared loaf pan and press it down firmly to shape it into a loaf.
- In a small bowl, mix together the ketchup and barbecue sauce, and spread this glaze evenly over the top of the loaf.
Bake the Meatloaf:
- Bake in the preheated oven for 35-40 minutes, or until the loaf is firm and the glaze has caramelized.
Garnish and Serve:
- Garnish with freshly chopped parsley and serve warm, either on its own or with your favorite sides like mashed potatoes or steamed vegetables.