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With all the traditional seasonings of the original, this vegan meatless meatloaf with chickpeas, peppers, and onions is big on flavor, topped with a tomato maple glaze. Perfect as the main dish at your next dinner party, or easy enough to pull together for a weeknight meal.

Meatless Meatloaf [Vegan, Gluten-Free, Oil-Free]

$2.99
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Serves

6

Ingredients You Need for Meatless Meatloaf [Vegan, Gluten-Free, Oil-Free]

For the Meatless Meatloaf:
  • 2 cans organic chickpeas rinsed
  • 1 green pepper chopped
  • 1 yellow onion chopped
  • 1 teaspoon garlic minced
  • 1 tablespoon fresh parsley
  • 2 tablespoons tomato paste
  • 1 tablespoon vegan Worcestershire sauce
  • 1/2 cup unflavored almond milk
  • 2 tablespoons ground flax
  • 1/4 cup water
  • 1 cup gluten-free breadcrumbs
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • fresh parsley for garnish

For the Glaze:

  • 1/4 cup tomato paste
  • 1 tablespoon pure maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon vegan Worcestershire sauce
  • 1 tablespoon soy sauce

How to Prepare Meatless Meatloaf [Vegan, Gluten-Free, Oil-Free]

For the Meatless Meatloaf:
  1. Preheat oven to 375°F. Line a loaf pan with parchment paper.
  2. Pulse chickpeas, green pepper, onion, garlic, parsley, tomato paste, and vegan Worcestershire sauce in a food processor until combined but not until it becomes mushy. You want some texture in it. You may need to work in batches to fit the size of your food processor.
  3. Whisk together ground flax and ¼ cup of water in a small bowl. Let sit for 5 minutes.
  4. In a large bowl, combine chickpea mixture, flax mixture, breadcrumbs, almond milk, salt, pepper, and garlic powder using your hands or a spatula.
  5. Pour mixture into lined loaf pan. Press mixture down firmly and evenly.
  6. Bake in the oven for 30 minutes.

For the Glaze:

  1. Combine tomato paste, maple syrup, apple cider vinegar, vegan Worcestershire sauce, and soy sauce. Set aside.
  2. Remove loaf from oven after 30 minutes. Spread glaze over the top. Bake an additional 25 minutes.
  3. Cool in pan for 15 minutes.
  4. Remove from pan by gently lifting the sides of the parchment paper, slice, and serve.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Alison Corey

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Alison Corey is a plant-based vegan and health coach. She helps vegans, omnivores, and picky kids find peace in the kitchen with approachable, satisfying, and delicious whole-food plant-based recipes. Her goal is to create simple and flavorful vegan dishes that unite mixed diet families. She's a National Board Certified Health and Wellness Coach (Mayo Clinic), wife to an omnivore, and mom with two picky eaters.

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