I used to love meatloaf as a child, that mash potato and veg was my happy meal.
Being either vegetarian or vegan it was a meal that was a distant memory.
I have tried many nut loaves but really they hold no appeal, I wanted a smoother texture. I wanted something I could have it a sandwich with some nice pickle or on crackers.
I have made one smooth, others and the other with slightly more texture.
- Flavourful
- Savoury
- Soft
- Delicious
This recipe can be made with the use of a food processor if you want it really pate style smooth. It works just as well with a pastry cutter or potato masher. This will give it much more texture, which I love too.
The BBQ sauce on the top is lovely but feel free to use another if you have a favourite.
It does look like a lot of ingredients but it is so worth it and will definitely be my Christmas dinner this year.
When all the ingredients are combined make sure you taste it, this is so you can adjust the seasoning or spices. I grated the carrots for my first attempt, I much prefer the vegetables very finely diced though. You may have a BBQ glaze you prefer. There are lots of things that you can do to this meatloaf to make it suit your taste buds, such as use different veg and seasoning. If you like parsnips they work really well in this as do shredded Brussel sprouts.
With this on Christmas day with roast potatoes, cranberry sauce and vegetables with a nice thick gravy and I will be more than happy. I can, at last, have my meatloaf and mash potato.
Tips
- Make sure you since the beans and chickpeas throroughly.
- Can you freeze this? Good news you can. You make a spare one for the freezer. You could freeze slices. A frozen loaf will take a day at least to defrost. To reheat it I like to wrap it in foil and heat it in the oven.
- It will keep in the fridge for up to 6 days fully wrapped.
Vegan Meatloaf
- Preparation Time 25 Minutes
- Cooking Time 50 Minutes
- Serves 8-10
Vegan, vegetarian, gluten-free
Ingredients
Meatloaf
- 1 can of chickpeas rinsed and drained
- 1 can of black beans rinsed and drained
- 1 tbsp oil
- 1 onion finely chopped
- 3 cloves crushed garlic
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 60ml tamari
- 1 tbsp of miso or yeast extract
- 1/2 tsp of liquid smoke
- 80 ml dairy-free milk
- 1 large carrot finely chopped
- 1 stick of celery finely chopped
- 1 onion finely chopped
- 30 g vegan ketchup
- 30 g of tahini
- 2 tbsp of vegan worcestershire sauce
- 60 g of fresh gluten-free breadcrumbs
- 10 g of vegan parmesan or nutritional yeast
- 30 g ground flaxseeds
- 30 g gluten-free oats
- 60 g walnuts finely chopped, chestnuts and cashews also work well
- pinch of salt
- 1/4 tsp black pepper
For the barbeque glaze
- 55 g of vegan tomato ketchup
- 55 g of smokey vegan barbeque sauce
- 2 tbsp light brown sugar
- 1 tbsp maple syrup
- 1/2 tsp smoked paprika
- In a frying pan heat up the oil and add the chopped onion, carrot and celery. Cook until slightly softened and then add the crushed garlic. Cook for another 3 minutes and set to one side.
- Preheat the oven to 180C
- Place the chickpeas and black beans and pulse until roughly chopped but not smooth at this point.
- Add the rest of the ingredients apart from the walnuts and cooked and blitz down now until fairly smooth.
- Place the mixture into a bowl and add the nuts and veg. Combine everything until well incorporated or add the rest of the ingredients to the food processor and mix. Place it all into a 2lb lined loaf tin.
- Mix together the ingredients for the glaze and spoon over the top of the meatloaf, making sure it is all covered.
- Place in the oven for 50 minutes. Once done leave to cool slightly before removing from the tin.
- Roasted Fresh Tomato Sauce
- We all Scream for Ice Cream
- Vegan (Tofu) Schnitzel
- “Cheese” and Tomato Tartlets
- Coffee & Walnut Cupcakes
PS: If you like this recipe, don’t forget to tag me on Twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of my recipes. Or I would love to hear your comments
This looks so good 😊