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+ servings
Vegan chickpea loaf

Get the Recipe: Vegan Meatloaf With Chickpeas

This vegan meatloaf is a comforting main course that's perfect for any occasion! Made with chickpeas, lots of vegetables, and a maple glaze, it's hearty and savory, with a realistic and 'meaty' texture. Despite the impressive results, it's very easy to make from scratch.


For the loaf

  • 1 tbsp olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup scallions, chopped
  • 2 small carrots, diced
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 5 oz chestnut mushrooms, diced
  • 1 cup celery, chopped finely
  • 1/4 cup tomato paste
  • 2 cans chickpeas, around 3 cups
  • 1/2 tsp baking soda
  • 3 tbsp ground flaxseed
  • 3 tbsp nutritional yeast
  • 1/2 cup oats
  • 2 tbsp soy sauce
  • 2 tbsp apple cider vinegar

For the glaze

  • 2 tbsp apple cider vinegar
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1/4 cup ketchup
  • 1 tbsp cornstarch


  • Skillet
  • Saucepan
  • Conventional oven
  • Loaf tin
  • Large mixing bowl
  • Small mixing bowl
  • Baking tray


  • Heat the olive oil in a large skillet over a medium-high heat. Add the onion, garlic, scallions, carrots, cumin, paprika and garlic powder. Cook for 5 minutes, until softened fully.
    1 tbsp olive oil, 1 large onion, 2 cloves garlic, 1/2 cup scallions, 1 tsp cumin, 1 tsp paprika, 1 tsp garlic powder, 2 small carrots
  • Add the mushrooms, celery and tomato paste. Cook for 5 minutes more, stirring frequently, until the mushrooms shrink down fully.
    5 oz chestnut mushrooms, 1 cup celery, 1/4 cup tomato paste
  • Drain and rinse canned chickpeas, then add them to a saucepan with water and the baking soda. Simmer them for around 5 minutes, then drain and rinse once more. This will easily remove the skins.
    2 cans chickpeas, 1/2 tsp baking soda
  • Lightly mash around 3/4 of the chickpeas using a fork, but make sure to keep some of them whole.
  • Preheat the oven to 350 degrees C/180 degrees F and generously grease a standard loaf tin with vegan butter or olive oil.
  • Add the cooked vegetables, chickpeas, nutritional yeast, oats, soy sauce and apple cider vinegar to a large mixing bowl. Mix together, and add salt and pepper to taste.
    3 tbsp nutritional yeast, 1/2 cup oats, 2 tbsp soy sauce, 2 tbsp apple cider vinegar
  • Transfer the mixture to the loaf tin and press it down firmly. Bake for 30 minutes. When almost done, start preparing the glaze.
  • Make the glaze by whisking together apple cider vinegar, soy sauce, maple syrup, ketchup and cornstarch.
    2 tbsp apple cider vinegar, 2 tbsp soy sauce, 1 tbsp maple syrup, 1/4 cup ketchup, 1 tbsp cornstarch
  • Line a baking tray with parchment paper. Carefully remove the meatloaf from the oven and flip it onto the baking tray. Brush generously with the glaze on all sides, and return to the oven for 5-7 more minutes, until the glaze firms up.
  • Allow the loaf to rest for 10-15 minutes before slicing and serving.



To store in the fridge, keep in an airtight container for 4-5 days. Reheat in the microwave before serving.
To freeze: place the meatloaf slicces in freezer-friendly bags and freeze for up to 3 months. To reheat, firstly allow the slices to thaw fully in the fridge overnight. You can then reheat in the microwave until warm all the way through.
You can also reheat the vegan meatloaf slices in a skillet. Simply add some olive oil to the skillet, then cook them for 4-5 minutes on each side, until fully warmed through.
To make gluten-free, simply replace the soy sauce with tamari and use gluten-free oats.
Calories: 117kcal, Carbohydrates: 17g, Protein: 5g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 728mg, Potassium: 448mg, Fiber: 4g, Sugar: 7g, Vitamin A: 2497IU, Vitamin C: 6mg, Calcium: 44mg, Iron: 2mg