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Vegan Meatloaf

Vegan Meatloaf


  • 1 tablespoon Fustini's Herbs de Provence olive oil
  • 1/2 yellow onion, finely chopped
  • 2 stalks of celery, finely chopped
  • 1 medium carrot, peeled and finely chopped
  • 1 cup finely chopped baby Bella mushrooms
  • 2  (15-oz) cans of chickpeas drained and rinsed
  • 1 cup panko bread crumbs
  • 1/4 cup freshly chopped parsley, plus more for garnish
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup ketchup
  • 1/4 cup barbecue sauce
  • 1/2 teaspoon smoked paprika
  • Kosher salt & freshly ground black pepper
  • Instructions

    Step 1. 

    Preheat oven to 375º and line a 5"-x-8" loaf pan with parchment paper. In a large skillet over medium heat, heat olive oil. Add onion, celery, carrot, and mushrooms and cook, stirring occasionally, until vegetables are soft and most of the liquid has cooked out 6 to 8 minutes.

    Step 2. 

    Using a potato masher in a large bowl or food processor, mash the chickpeas until rough paste forms. (A few large pieces of chickpea are OK.) Transfer to a large bowl if using a food processor.

    Step 3. 

    Add cooked vegetables, bread crumbs, parsley, soy sauce, and Worcestershire sauce to the bowl with chickpeas. In a medium bowl, whisk together the ketchup and barbecue sauce. Add half of this mixture to the bowl with the chickpeas. Season with paprika, salt, and pepper, and stir until all ingredients are evenly incorporated.

    Step 4. 

    Transfer the chickpea mixture to the prepared loaf pan, packing the mixture in gently. Smooth the top, then brush with half of the remaining ketchup mixture and bake for 30 minutes. Remove from oven, brush with remaining ketchup mixture, and bake 30 minutes more.  Let cool for 10 minutes, then garnish with parsley and serve.

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