AuthorKeith
RatingDifficultyBeginner

This vegan meatloaf is rich in vegetables and plant protein. We've also added a twist in the form of hemp hearts which are super delicious and add texture to this dish! Serve with rosemary mashed potatoes and broccoli for a very hearty vegan meal the whole family will love!

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vegan meatloaf

Serves 8

 

Vegan Meatloaf Ingredients

 1 tbsp extra-virgin olive oil
 1 peeled and chopped carrot
 2 stalks of chopped celery
 ½ chopped yellow onion
 3 tbsp Hemp&fork Hemp Hearts
 1 cup chopped baby bella mushrooms
 2 15 ounce cans of chickpeasdrain and rinse
 1 cup panko bread crumbs
 ½ cup parsley
 2 tbsp soy sauce
 1 tbsp Vegan-friendly Worcestershire sauce
 ¼ cup ketchup
 ¼ cup BBQ Saucecheck to be sure it's vegan-friendly
 ½ tsp smoked paprika
 salt to taste
 black pepper to taste

Vegan Meatloaf Directions

1

Preheat the oven to 375º F then line a 5" x 8" loaf pan with parchment paper. Heat the oil in a large skillet over medium heat. Cook, stirring occasionally, until the carrot, celery,mushrooms, and onions are tender and most of the liquid has evaporated, approx. 6 to 8 minutes.

2

Mash the chickpeas in a large mixing basin or food processor with a potato masher until a rough pulp forms.  If you are using a food processor, transfer to a large mixing bowl.

3

To the chickpeas, add cooked veggies, bread crumbs, hemp hearts, parsley, soy sauce, and Worcestershire sauce. Mix ketchup and barbecue sauce together in a medium mixing bowl. Fifty percent of this mixture should be added to the chickpeas. Season with paprika, black pepper, and salt to taste, and mix until evenly combined.

4

Place the chickpea mixture in the prepared loaf pan, packing it in carefully. Bake for 30 minutes, then brush with half of the leftover ketchup mixture. Remove from oven, brush with the remaining ketchup mixture, and bake for another 30 minutes.

5

Remove from oven and let cool for 10 to 12 minutes, garnish with parsley.

6

Serve and enjoy.

Ingredients

 1 tbsp extra-virgin olive oil
 1 peeled and chopped carrot
 2 stalks of chopped celery
 ½ chopped yellow onion
 3 tbsp Hemp&fork Hemp Hearts
 1 cup chopped baby bella mushrooms
 2 15 ounce cans of chickpeasdrain and rinse
 1 cup panko bread crumbs
 ½ cup parsley
 2 tbsp soy sauce
 1 tbsp Vegan-friendly Worcestershire sauce
 ¼ cup ketchup
 ¼ cup BBQ Saucecheck to be sure it's vegan-friendly
 ½ tsp smoked paprika
 salt to taste
 black pepper to taste

Directions

1

Preheat the oven to 375º F then line a 5" x 8" loaf pan with parchment paper. Heat the oil in a large skillet over medium heat. Cook, stirring occasionally, until the carrot, celery,mushrooms, and onions are tender and most of the liquid has evaporated, approx. 6 to 8 minutes.

2

Mash the chickpeas in a large mixing basin or food processor with a potato masher until a rough pulp forms.  If you are using a food processor, transfer to a large mixing bowl.

3

To the chickpeas, add cooked veggies, bread crumbs, hemp hearts, parsley, soy sauce, and Worcestershire sauce. Mix ketchup and barbecue sauce together in a medium mixing bowl. Fifty percent of this mixture should be added to the chickpeas. Season with paprika, black pepper, and salt to taste, and mix until evenly combined.

4

Place the chickpea mixture in the prepared loaf pan, packing it in carefully. Bake for 30 minutes, then brush with half of the leftover ketchup mixture. Remove from oven, brush with the remaining ketchup mixture, and bake for another 30 minutes.

5

Remove from oven and let cool for 10 to 12 minutes, garnish with parsley.

6

Serve and enjoy.

Vegan Meatloaf

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