Vegan Meatless Meatloaf has all the yummy flavors of the traditional meatloaf and is topped with a tomato maple glaze. Gluten Free and Oil Free.
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If you ever read these posts and not just skip straight to the recipe, then you know how I love putting in bits of food history and nutritional information. So I started thinking…who first thought of meatloaf?
The first mention of a meatloaf was around the 5th century in medieval Europe, in a Mediterranean dish with meat scraps, fruit, nuts and seasonings. The first recorded American meatloaf is from the 1870’s by historian Andrew Smith. Reading the history turned my stomach as it went to somewhat too much detail about cows and meat, etc. I’ll spare you that. Let’s just say that it was a way for people to stretch protein by adding leftover scrapes of vegetables and whatever else they had on hand. And according to Andrew Smith, the first American meatloaves weren’t for dinner, they were for breakfast!
During the Depression, meatloaf became a staple. And in a Betty Crocker cookbook in 1958, it had 70 ways to cook meatloaf. Meatloaf was here to stay.
We all feel some kind of comfort when we cook meatloaf. It takes us back to childhood memories or either enlightens us with new tastes. Luckily, we have Vegan Meatless Meatloaf which is absolutely delicious, plus it’s cruelty free. A HUGE win-win!
Vegan Meatless Meatloaf
- 2 cans organic chickpeas
- 1 organic green pepper chopped
- 1 yellow onion chopped
- 1 tsp garlic minced
- 2 tbsp tomato paste
- 1 tbsp vegan and gluten free Worcestershire Sauce
- 1/2 cup unflavored almond milk or other unflavored dairy free milk
- 2 tbsp flax seeds ground
- 1/4 cup water
- 1 cup gluten free breadcrumbs
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp pepper
- Preheat oven to 375 F. Line a loaf pan with parchment paper.
- Pulse chickpeas, green pepper, onion, garlic, parsley, tomato paste, and vegan worcestershire sauce in a food processor until combined but not until it becomes mush. You want some texture in it. You may need to work in batches to fit the size of your food processor.
- Whisk together ground flax and ¼ cup of water in a small bowl. Let sit for 5 minutes.
- Combine chickpea mixture, flax mixture, breadcrumbs, almond milk, salt, pepper, and garlic powder in a large bowl using your hands or a spatula.
- Pour mixture into lined loaf pan. Press mixture down firmly and evenly.
- Bake in the oven for 30 minutes.
- While loaf is baking prepare your glaze. Combine tomato paste, maple syrup, apple cider vinegar, vegan Worcestershire sauce, and soy sauce. Set aside.
- Remove loaf from oven after 30 minutes. Spread glaze overtop. Bake an additional 25 minutes.
- Cool in pan for at least 15 minutes.
- Remove from pan by gently lifting the sides of the parchment paper, slice, and serve.
- You don’t pulse the chickpeas and vegetable mixture too long. You want some texture and chunks. If the ingredients are quite combines but pulsing more will make it mushy, take it out of the food processor and gently fold in the rest of the ingredients.
- Allow the loaf to sit for a minimum of 15 minutes before pulling it out of the pan. If you have more time allow to sit a little longer. It will firm up as it cools.
- This tastes great the next day for leftovers.
Looking for other comfort food dishes? Look here!