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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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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.
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 .
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.
Press into loaf pan. Glaze and bake.
Cool for 15 minutes, then remove from the pan. Cool completely before slicing.
Serve with sides of choice and sauces or gravy.
This amazing loaf is also in my second book Vegan Richa’s Everyday Kitchen
Chickpea Veggie Loaf - Vegan Meatloaf Recipe
Ingredients
For the Loaf:
- 1 tsp oil
- 1/2 red onion chopped, 3/4 cup
- 4 cloves of garlic finely chopped
- 1/2 cup finely chopped celery , or use other veggies
- 1/4 cup chopped red bell pepper , or carrots or both
- 2 tbsp dried cranberries, optional
- 15 oz can chickpeas , or 1.5 cups cooked
- 15 oz 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 dried sage
- 1/2 to 3/4 tsp salt or to taste
- 1/2 cup 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 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
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 information is automatically calculated, so should only be used as an approximation.
Hi…after you process the beans and half of the veggies, do you mix in the unprocessed veggies?
Thanks!!
Yes
Delicious. The loaf keeps together and is nit dry. BBQ gives it a nice touch
glad you enjoyed!
Delicious! Make this last week as a test batch for Easter. It was great! For the kids, I will omit the heat but when I make this again (just for me), I will include it.
let me know what you think!
Not like you need another five star rating but had to say this is amazing! I have made it for holidays and it’s going to be part of dinner tonight. It always gets rave reviews from guests even all the meat eaters! It makes great meal prep for the freezer and also leftover sandwiches. It’s also easily modifiable to add whatever works. I’ve added green chilies or mushrooms or whatever needs used except zucchini, I think that might make it too moist. Thank you for such a creative and delicious recipe.
thank you so much, Erica! Don’t forget to rate 😉 the stars do actually help a lot, hehe
I made this as a centrepiece for Christmas – it had committed meat eaters coming back for seconds!
Well worth the effort, totally delicious and will make this next Christmas (and any roast dinners between now and then!).
Fabulous Carly
I adore all recipes from you! This is a new one for me, and while it is only in the oven now, the raw batter is delicious! I skipped the barbecue sauce because I didn’t feel like making it (lazy) and I had some homemade mushroom gravy in fridge which I will smother over it!
Thanks as always for your contributions to the vegan foodie community!
❤️❤️
I have been making this for few years for Thanksgiving ! It is SUCH a hit. Flavors are so amazing
awesome !! Thanks !
Delicious! I loved the flexibility of different veggies… I added a zucchini and the optional handful of greens. Family ate it up!
This was delicious. It was tough to wait for it to cool down before eating.
haha I’ve burnt my mouth too
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!
Thanks for popping by & the amazing rating =)