This is a vegan meatloaf recipe made with chickpeas, loads of vegetables, herbs, spices and a couple of sauces. This is a great tasting vegan meatloaf with no meat which can be made gluten free too. A glaze made from apricot jelly or preserve results in a vegan meatloaf that is delicious, moist and relatively healthy without the fatty taste feel or regular meatloaf.
I am super excited with this recipe because it uses up a good amount of the apricot jelly I made earlier in the year as well as ground flaxseeds which I accidentally ordered instead of whole flaxseeds. I do not like wasting food or ingredients!
With this recipe I use vegan worchestershire sauce, feel free to substitute with standard worchester or worchestershire sauce if you are not vegan or do not require the vegan meatloaf to be vegan.
I usually use wheat based or normal breadcrumbs but if you require gluten free, there is no reason rice crumbs or another gluten free breadcrumb substitute could not be used; the bonus is, this substitution will maintain the vegan status of this vegan meatloaf recipe.
A food processor is essential in making this vegan meatloaf but I suppose a blender could be used if required in a cinch. I also do not worry if the mixture is not completely smooth after processing as I think a few lumps makes for a better slice of vegan meatloaf in terms of texture.
Unfortunately, all the vegan loaf was devoured before I could remember to take photos of the meatloaf sliced to show you how it looks inside. I was even too eager for dinner to get a few snaps of my plate to show you how I like to serve it. However, in words, I basically like to serve slices of vegan meatloaf in a ciabatta bun topped with apple coleslaw and a generous spread of olive oil spread. The vegan meatloaf burger is a real hit with my little people and they love the sweetness and crunch that the combination of vegan meatloaf and apple coleslaw provides.
For the process video on how I like to make my vegan meatloaf recipe, click on the link below:
5 cloves garlic, chopped
1 onion, diced
2 carrots, diced
3 stalks celery, diced
1 tbsp vegetable stock
1 tbsp smoked paprika
1 tbsp dried mixed herbs
2 cans drained chickpeas
1.5 cups breadcrumbs
2 tbsp light soy sauce
3 tbsp worchestershire sauce (vegan)
2 tbsp ground flaxseeds
2 tbsp olive oil
1/4 tsp black pepper
1/4 cup apricot jelly or preserve
1 tbsp brown sugar
2 tbsp apple cider vinegar
1 tsp paprika
2 tbsp soy sauce
Saute vegetables, and pulse them in a food processor with the remaining ingredients except the breadcrumbs
Once well combined, stir in breadcrumbs.
Press into a baking paper lined 15 x 20cm loaf tin.
Bake at 180 degrees celcius for 30 minutes.
Meanwhile, mix all the glaze ingredients together in a bowl.
Remove loaf tin from the oven and smother the top with the glaze.
Return to the oven and bake for a further 25 minutes.
Remove from the oven and rest in the tin for 10 minutes before removing from the tin.
Cut into slices and serve.