Easy Vegan Chickpea Meatloaf

Easy Vegan Chickpea Meatloaf
  • cooking spray
  • 3 tablespoons olive oil, divided
  • 1 onion, diced
  • 2 carrots, diced
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 2 (15 ounce) cans garbanzo beans, drained
  • 2 cups bread crumbs
  • 1/2 cup almond milk
  • 1/4 cup ketchup, divided
  • 2 tablespoons flaxseed meal
  • 2 tablespoons soy sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried sage


  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch loaf pan with cooking spray.
  2. Heat 1 tablespoon oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 3 minutes. Add carrots, celery, and garlic; cook and stir until tender, about 4 minutes.
  3. Combine remaining 2 tablespoons olive oil, onion mixture, chickpeas, bread crumbs, almond milk, 2 tablespoons ketchup, flaxseed meal, soy sauce, salt, pepper, and sage in the bowl of a food processor. Pulse until just combined; do not overblend. Work in batches if needed. Press mixture into the prepared loaf pan. Brush top with remaining 2 tablespoons ketchup.
  4. Bake in the preheated oven until golden, about 45 minutes.

03/30/2018
Easy Vegan Chickpea Meatloaf, recipe PT15M PT1H 5 455 calories

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