Classic Chickpea Vegan Meatloaf

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 272.3
  • Total Fat: 5.8 g
  • Cholesterol: 0.2 mg
  • Sodium: 870.0 mg
  • Total Carbs: 48.2 g
  • Dietary Fiber: 7.5 g
  • Protein: 8.7 g

View full nutritional breakdown of Classic Chickpea Vegan Meatloaf calories by ingredient
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From Connoisserus Veg From Connoisserus Veg
Number of Servings: 8


    3.5 cup Chickpeas (garbanzo beans)
    1 cup, chopped Onions, raw
    2 stalk, large (11"-12" long) Celery, raw
    2 large (7-1/4" to 8-1/2" long) Carrots, raw
    2 clove Garlic
    120 gram(s) Bread Crumbs, Panko (Japanese style), Kikkoman-1/2 cup, 30g
    .5 cup Milk, Pure Almond, Unsweetend, Vanilla (by FROGGIE_BLUE)
    9 tsp Lea & Perrins, Worcestershire Sauce
    2 tbsp Soy Sauce
    2 tbsp Olive Oil
    2 tbsp *Flax Seed Meal (ground flax)
    0.33 cup Tomato Paste
    1 tsp Colgin Liquid Smoke (by BRIEANNAKIM)
    2 tbsp Pancake Syrup
    2 tbsp Bragg Apple Cider Vinegar
    1 tbsp Soy Sauce
    1 tsp Paprika


The longer this sits, the firmer it gets. If it initially feels a bit soft for your liking, let it sit a for a few minutes or prep it a day in advance and reheat the day of serving.


Preheat oven to 375. Lightly oil a 9 inch loaf pan.
Working in batches if needed, place all meatloaf ingredients into food processor bowl and pulse until chickpeas are broken up and ingredients are well mixed, stopping to scrape down sides of bowl as needed. Do not overblend. If working in batches, transfer each batch to a large mixing bowl when complete and then mix by hand.
Press mixture into prepared loaf pan and bake 30 minutes.
While meatloaf bakes, stir glaze ingredients together in a small bowl.
Remove loaf from oven after 30 minutes and spoon glaze overtop of loaf. Bake another 20-25 minutes. Remove from oven and allow to cool at least 10 minutes before cutting.

Serving Size: Makes 8 Servings

Number of Servings: 8

Recipe submitted by SparkPeople user TAYREN.

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