Easy Vegan Meatloaf
The BEST Vegan Meatloaf you’ll ever make! With just 10 minutes of prep, it’s baked to perfection and packed with flavor.
Ingredients
- 1 tbsp olive oil
- ½ yellow onion finely chopped
- 2 celery stalks finely chopped
- 1 medium carrot peeled and finely chopped
- 1 cup baby bella mushrooms finely chopped
- 2 cans chickpeas 15-oz, drained and rinsed
- 1 cup gluten-free bread crumbs or crushed crackers
- ¼ cup freshly chopped parsley plus more for garnish
- 2 tbsp gluten-free tamari
- 1 tbsp vegan Worcestershire sauce
- ¼ cup ketchup
- ¼ cup barbecue sauce
- ½ tsp smoked paprika
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
- Heat olive oil in a skillet over medium heat. Sauté onion, celery, and carrot for 5–7 minutes until softened.
- Add mushrooms to the skillet and cook for 3–5 minutes until they soften. Remove from heat and let cool slightly.
- In a large bowl, mash chickpeas until mostly smooth.
- Mix in sautéed vegetables, bread crumbs, parsley, tamari, Worcestershire sauce, ketchup, barbecue sauce, smoked paprika, salt, and pepper.
- Press the mixture firmly into the prepared loaf pan, smoothing the top.
- Bake for 45–50 minutes until the top is browned and edges pull away from the pan. Cool for 10 minutes before slicing. Garnish with parsley if desired.