This hearty and flavorful Vegan Chickpea Meatless Loaf is packed with wholesome ingredients like chickpeas, oats, and vegetables, making it the perfect centerpiece for a comforting meal. It’s seasoned with a blend of herbs and spices, giving it a rich, savory flavor, and finished with a tangy BBQ glaze. Ideal for a family dinner or special occasion, this dish is not only vegan but can also be made gluten-free.
Ingredients
For the Meatless Loaf:
- 3 cups chickpeas (about 1 cup dry or 2 cans of 15 oz, drained and rinsed)
- 1 medium yellow onion, diced
- 2 stalks celery, chopped
- 2 medium carrots, diced
- 4 cloves garlic, minced
- 1.5 cups oat flour (substitute regular flour if not gluten-free)
- ~2 cups rolled oats (can substitute with additional oat flour if preferred)
- 1 teaspoon mustard
- 2 tablespoons of soy sauce (or tamari for a gluten-free option)
- 1 tablespoon apple cider vinegar (or substitute with white vinegar or lemon juice)
- 2 tablespoons tomato paste or ketchup
- 3 tablespoons your favorite BBQ sauce
- 3 tablespoons nutritional yeast
- 1 teaspoon paprika
- 2 teaspoons dried parsley
- 1 teaspoon cumin
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (optional, for spice)
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
For the Glaze:
- 1/4 cup favorite BBQ sauce
- 2 teaspoons tomato paste or ketchup
- 1/2 teaspoon paprika
Instructions
- Prepare the Vegetables:
- Preheat your oven to 375°F (190°C). Coat a loaf pan with grease or line it with parchment paper for easy removal.
- In a large skillet, heat a small amount of oil over medium heat. Add the diced onion, celery, and carrots, and sauté until softened, about 5-7 minutes. Incorporate the minced garlic and sauté for an additional 1 to 2 minutes until it becomes aromatic.
- Prepare the Chickpea Mixture:
- In a large bowl, mash the chickpeas using a fork or potato masher, leaving some texture.
- Add the cooked vegetables, oat flour, rolled oats, mustard, soy sauce, apple cider vinegar, tomato paste, BBQ sauce, nutritional yeast, paprika, parsley, cumin, rosemary, sage, thyme, cayenne pepper, black pepper, and salt. Mix everything well until fully combined.
- Form the Loaf:
- Press the chickpea mixture firmly into the prepared loaf pan, making sure it’s packed tightly and evenly.
- Make the Glaze:
- In a small bowl, whisk together the BBQ sauce, tomato paste, and paprika for the glaze.
- Bake the Loaf:
- Spread the glaze evenly over the top of the chickpea loaf.
- Bake in the preheated oven for 45-50 minutes, or until the loaf is firm and the edges are golden brown.
- Let the loaf cool for 10-15 minutes before slicing.
- Serve:
- Slice and serve the chickpea loaf warm. It pairs beautifully with mashed potatoes, steamed vegetables, or a side salad.
Conclusion
This Chickpea Meatless Loaf is a filling, nutritious, and flavorful vegan main dish. With its combination of wholesome ingredients, it’s both satisfying and perfect for sharing with family and friends.
Vegan Chickpea Meatless Loaf
This Vegan Chickpea Meatless Loaf is a savory,protein-packed dish made with chickpeas, vegetables, and oats, all topped witha tangy BBQ glaze. It’s perfect for a cozy dinner and can be made gluten-freewith simple substitutions.
Ingredients
For the Meatless Loaf:
- 3 cups chickpeas about 1 cup dry or 2 cans of 15 oz, drained and rinsed
- 1 medium yellow onion diced
- 2 stalks celery chopped
- 2 medium carrots diced
- 4 cloves garlic minced
- 1.5 cups oat flour substitute regular flour if not gluten-free
- ~2 cups rolled oats can substitute with additional oat flour if preferred
- 1 teaspoon mustard
- 2 tablespoons of soy sauce or tamari for a gluten-free option
- 1 tablespoon apple cider vinegar or substitute with white vinegar or lemon juice
- 2 tablespoons tomato paste or ketchup
- 3 tablespoons your favorite BBQ sauce
- 3 tablespoons nutritional yeast
- 1 teaspoon paprika
- 2 teaspoons dried parsley
- 1 teaspoon cumin
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper optional, for spice
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
For the Glaze:
- 1/4 cup favorite BBQ sauce
- 2 teaspoons tomato paste or ketchup
- 1/2 teaspoon paprika
Instructions
Prepare the Vegetables:
- Preheat your oven to 375°F (190°C). Coat a loaf pan with grease or line it with parchment paper for easy removal.
- In a large skillet, heat a small amount of oil over medium heat. Add the diced onion, celery, and carrots, and sauté until softened, about 5-7 minutes. Incorporate the minced garlic and sauté for an additional 1 to 2 minutes until it becomes aromatic.
Prepare the Chickpea Mixture:
- In a large bowl, mash the chickpeas using a fork or potato masher, leaving some texture.
- Add the cooked vegetables, oat flour, rolled oats, mustard, soy sauce, apple cider vinegar, tomato paste, BBQ sauce, nutritional yeast, paprika, parsley, cumin, rosemary, sage, thyme, cayenne pepper, black pepper, and salt. Mix everything well until fully combined.
Form the Loaf:
- Press the chickpea mixture firmly into the prepared loaf pan, making sure it’s packed tightly and evenly.
- Make the Glaze:
- In a small bowl, whisk together the BBQ sauce, tomato paste, and paprika for the glaze.
Bake the Loaf:
- Spread the glaze evenly over the top of the chickpea loaf.
- Bake in the preheated oven for 45-50 minutes, or until the loaf is firm and the edges are golden brown.
- Let the loaf cool for 10-15 minutes before slicing.
Serve:
- Slice and serve the chickpea loaf warm. It pairs beautifully with mashed potatoes, steamed vegetables, or a side salad.