MEATLOAF
1 - large onion, chopped
2 - celery stalks, chopped
2 - medium carrots, chopped
2 - 15-ounce cans low-sodium or no salt added chickpeas
1 cup - panko breadcrumbs or whole wheat breadcrumbs
3 Tbsp - ground flax seed
2 Tbsp - nutritional yeast
1 Tbsp - garlic powder
1/2 tsp - ground sage
1/4 cup - low-sodium soy sauce
2 Tbsp - vegetarian Worcestershire sauce
2 Tbsp - ketchup
2 tsp - liquid smoke
BBQ MAPLE GLAZE
1/4 cup - ketchup
2 Tbsp - maple syrup
2 Tbsp - apple cider vinegar
1 Tbsp - low-sodium soy sauce
1 tsp - smoked paprika
- Preheat your oven to 375 F˚.
- In a nonstick pan, that has been preheated over medium heat, cook your chopped onions, carrots, and celery until the onions are a little soft. Once they are finished cooking remove the pan from the heat and set aside.
- Add the drained and rinsed chickpeas to a large mixing bowl and mashed with a fork or potato masher. Toss in the cooked vegetables and remaining ingredients. Mix everything together until it is all well combined.
- Scoop the chickpea vegan meatloaf mixture into nonstick loaf pan, silicone loaf pan, or line a loaf pan with parchment paper. Firmly and evenly, press the mixture into the pan. Cover with aluminum foil and bake for 25 minutes.
- While the veggie loaf cooks go ahead and make the maple bbq sauce glaze. Simply add all the ingredients to a small bowl and whisk together.
- Take the veggie loaf out of the oven, remove the aluminum foil, and spread the maple bbq sauce glaze on top. Place the loaf back in the oven and cook uncovered for an additional 15 minutes.
- Remove the chickpea vegan meatloaf from the oven and let it cool in the loaf pan for about 15 minutes before serving. The longer it sets, the firmer it gets.
- Slice, serve, and devour! Cover leftovers and store in the fridge for up to 5 days.
- This Chickpea Vegan Meatloaf is a great “make ahead” dish as it freezes very well. It can be stored in the freezer for several weeks until you’re ready to cook.