This meatless meatloaf is a delicious, holiday-worthy vegan main course. It’s moist and flavorful, with a satisfying, meaty texture. This nutritious vegan meatloaf is easy to make and can be prepared in advance.
What to serve with this meatless meatloaf
If you’re looking for some sides to go along with this vegan meatloaf, this balsamic roasted asparagus is an easy, delicious one to try. Or these garlic roasted radishes are perfect when you’re tired of the usual vegetable side dishes.
Main ingredients and substitutions
Chickpeas add protein, nutrients, and texture to this meatless meatloaf. I used canned chickpeas with no added salt but you can substitute cooked dried chickpeas if you prefer.
Almond butter adds richness to this vegan meatloaf and improves its texture. Be sure to use smooth almond butter with no added salt or sugar. For a nut-free version, you can substitute pumpkin seed butter or sunflower seed butter.
Whole wheat flour acts as a binding agent in this recipe. You can substitute all purpose flour or gluten-free flour if you prefer.
Soy sauce adds saltiness and umami flavor to the meatloaf. You can substitute tamari for a gluten-free version.
Nutritional yeast adds nutrients as well as flavor to this vegan meatloaf. You can omit the nutritional yeast if you prefer.
Fresh sage gives this meatloaf a cozy, woodsy flavor that makes it perfect for Thanksgiving, Christmas, or whenever you’re craving comfort food. You can substitute dried sage if you prefer (in which case reduce the amount to half a teaspoon).
You can glaze the meatloaf with this paleo ketchup (or use any type of store bought ketchup you like). Or you can omit the ketchup glaze altogether if you prefer.
How to make it
Start by adding the drained, rinsed chickpeas to a large mixing bowl, then use a potato masher or fork to mash them well.
Next you’ll add the onion, carrot, garlic, sage, thyme, olive oil, salt, and pepper to a large pan on the stove set to medium heat. Cook for 8-10 minutes or until the vegetables have softened and the onions are translucent, stirring often.
Transfer that mixture to the mixing bowl with the mashed chickpeas. Then preheat the oven to 350 degrees Fahrenheit. Add the whole wheat flour, almond butter, soy sauce, Dijon mustard, nutritional yeast, and cold water to the mixing bowl, then mix well to combine.
Transfer the mixture to a nine inch loaf pan lined with parchment paper.
Bake at 350 degrees Fahrenheit for 40 minutes, then spread the ketchup on top of the loaf and bake for 15 additional minutes (or omit the ketchup and bake the loaf for 55 minutes total).
Be sure to let the meatloaf rest for 10 minutes before serving. This makes it easier to slice without falling apart.
Storage and freezing
Store this meatless meatloaf in an airtight container in the fridge for up to three days or freeze it for up to six months.
More vegan recipes to try
- These roasted onions are a simple, flavorful side that goes with a wide variety of mains.
- This roasted butternut squash is perfect for the holidays.
Meatless Meatloaf Recipe
Equipment
- 9 inch loaf pan
- Parchment paper
Ingredients
- 2 cups canned chickpeas with no salt added, drained and rinsed (or substitute cooked, dried chickpeas)
- 1 cup finely chopped onion
- 1 cup finely chopped carrot
- 1 cup whole wheat flour
- 1/2 cup smooth almond butter
- 1/2 cup cold water
- 1/4 cup nutritional yeast
- 2 tablespoons soy sauce
- 2 tablespoons extra virgin olive oil
- 1 tablespoon finely chopped garlic
- 1 tablespoon Dijon mustard
- 1 tablespoon finely chopped fresh sage (or substitute 1/2 teaspoon dried sage)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- Optional glaze: 1 1/2 tablespoons paleo ketchup (or substitute regular ketchup)
Instructions
- Add the drained, rinsed chickpeas to a large mixing bowl, then use a potato masher or fork to mash them well.
- Add the onion, carrot, garlic, sage, thyme, olive oil, salt, and pepper to a large pan on the stove set to medium heat.
- Cook for 8-10 minutes or until the vegetables have softened and the onions are translucent, stirring often, then transfer that mixture to the mixing bowl with the mashed chickpeas.
- Preheat the oven to 350 degrees Fahrenheit.
- Add the whole wheat flour, almond butter, soy sauce, Dijon mustard, nutritional yeast, and cold water to the mixing bowl.
- Mix well to combine.
- Transfer the mixture to a nine inch loaf pan lined with parchment paper.
- Bake at 350 degrees Fahrenheit for 40 minutes, then spread the ketchup on top of the loaf and bake for 15 additional minutes (or omit the ketchup and bake the loaf for 55 minutes total).
- Let the meatloaf rest for 10 minutes before serving.
Notes
- Store this meatless meatloaf in an airtight container in the fridge for up to three days or freeze it for up to six months. Reheat to desired temperature in the oven or microwave before serving.
Nutrition
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Hi, have you ever experimented with substituting cooked brown rice for any of the flour?
I haven’t because I think the texture might be a bit gummy. If you decide to try that please let us know how it turned out!
Thoughts on subbing:
The wheat flour for chickpea flour?
The oil for MCT oil?
The almond butter for organic peanut butter?
I think peanut butter should be fine, but it will change the flavor a bit. Haven’t tried MCT oil so I’m not sure about that. I suspect the texture would be a bit gummy if you substituted chickpea flour, but I haven’t tried that so I’m not sure, sorry! If you try any of those swaps I’d love to hear how it turns out.