Easy Vegan Meatloaf

Make this hearty, easy vegan meatloaf for holiday dinners or weeknight meals. Using chickpeas as its base, this classic recipe is vegan, nutritious, and can be made gluten-free!


onion garlic celery carrots chickpeas fresh herbs soy sauce ketchup oil

©Kirsten Nunez

vegan worcestershire liquid smoke panko breadcrumbs non-dairy milk ground flax maple syrup apple cider vinegar garlic powder smoked paprika

Step 1:

Drain the chickpeas very well. Add them to a food processor, then pulse until slightly more than half is mashed, but there are still some chunks. Transfer to a large mixing bowl.

©Kirsten Nunez


Warm oil in a large skillet. Add the onion, celery, and carrots. Cook for 5 to 7 minutes, or until the onion is fragrant and tender. Add the garlic and cook for another 30 seconds.

Step 2:

©Kirsten Nunez

Let cool for about a minute. Add to the food processor and pulse until crumbly. If you want the vegetables to be less noticeable, continue pulsing until finely chopped. Transfer to the large mixing bowl.

Step 3:

©Kirsten Nunez

Roughly chop your herbs. To the mixing bowl, add the fresh herbs, ketchup, Worcestershire sauce, salt, pepper, soy sauce, liquid smoke, breadcrumbs, non-dairy milk, and ground flax.

Step 4:

©Kirsten Nunez

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