Gluten Free Vegan Meatloaf

High Protein, Great Meat Like Texture And So Delicious

This Gluten-free Vegan Meatloaf recipe is full of meaty lightly ground garbanzo beans. Complementing it’s flavor with gluten-free vegan bread crumbs, carrots, celery, onions, garlic and sweet peppers. Plus, a zip of organic ketchup, Vegan Worcestershire Sauce, Bragg’s Liquid Aminos, Pickapeppa Sauce and nutritional yeast. Round this up for a delectable surprise of well balanced flavor, protein and presentation. This recipe is perfect for Holiday meals and a large party of 6 to 7 servings. If your crowd is larger just double or triple the batch.

Gluten-free Vegan Meatloaf. Photo by Spicy Saucy Vegan

A Little History And Nutritional Facts Of Garbanzo Beans Also Known As Chickpeas

Let’s go back in time to recordings saying that chickpeas appeared in France in 6790 BCE and Turkey in 3500 BCE. Scholars are confident that the oldest variety of these little chickpeas came from Turkey and they called them desi. It is even thought to have been mentioned in the Book Of Ruth in the Bible being called “hometz”. I’m guessing to be like our modern hummus.

These little nutritional nuggets are neither bean nor peas because they are from the legume family. They grow on 18 inch tall bushy plants much like vetch. So they kind of look like a lentil plant with darker leaves. Today India produces most of the chickpeas worldwide but, they are grown in over 50 different countries.

Chickpeas are a good source of fiber, protein, carbohydrate, B vitamins and some minerals. Two of my favorite discoveries is that, one, they eliminate toxins from the blood which provides you with more oxygen. Two, they are a good source of tryptophan that converts to melatonin in the brain and helps promote sleep.

In modern day England people are coming up with a new name for these little legume nuggets. So if you want to be really cool and call the garbanzo or chickpea by it’s new British name… Wait for it! Yes! … “Chibanzo”. I think it’s pretty cool. I like it! Let’s see if it catches on.

This is a photo of a whole loaf of Gluten-free Vegan Meatloaf topped with a mixture of ketchup and Pickapeppa Sauce laying on a cutting board with a knife laying on the board as well.
Gluten-free Vegan Meatloaf. Photo by Spicy Saucy Vegan

How To Make Gluten-free Vegan Meatloaf

The only thing time consuming about this recipe is that you have to mince up the onion, carrot, sweet red pepper and garlic really small. I like to do this by hand so that it doesn’t get mushy in the food processor. Add to a medium sized skillet ( I use American made Lodge Cast Iron Skillets) with olive oil and sauté for about 5 minutes on medium heat. Set aside.

This is a photo of minced onions, carrots, garlic, celery and red peppers frying in a skillet.

Open the cans of chickpeas and reserve about 1/4 cup of the liquid from the chickpeas. If the batch of meatloaf is too dry you may need to add some. In a food processor pulse the drained, rinsed chickpeas 3 to 5 times. It all depends on the softness of the chickpeas and how textured you want your vegan meatloaf to be. Don’t over pulse them or they will get mushy.

This is a photo of chickpeas puled in a food processor.

Put everything together in a large bowl and mix well. Add more chickpea liquid (aquafaba) to the vegan meatloaf if it does not stick together a little or add more gluten-free vegan breadcrumbs if it is too wet. It should look close to the photo below.

This is a photo of gluten free vegan meatloaf all mixed together in a large bowl.
How To Make Gluten-free Vegan Meatloaf. Photo by Spicy Saucy Vegan

Add it to a parchment lined greased 9 inch loaf pan. Press it down firmly into the loaf pan using your fingers or the back of a large spoon. Cover with foil and cook at 375 degrees for 30 minutes. After 30 minutes take off foil and top with ketchup mixture and put bake in oven for 15 more minutes. When done let sit for 15 minutes before cutting.

This is a photo of Gluten-free Vegan Meatloaf in a loaf pan lined with parchment paper before cooking.
How To Make Gluten-free Vegan Meatloaf. Photo by Spicy Saucy Vegan
This is a photo of Gluten-free Vegan meatloaf in a loaf pan topped with ketchup and Pickapeppa sauce
Gluten-free Vegan Meatloaf. Photo by Spicy Saucy Vegan

How To Use Gluten-free Breadcrumbs For Gluten-free Vegan Meatloaf

When I have made vegan meatloafs in the past and used regular breadcrumbs. I normally had to use more breadcrumbs in those recipes. Like you may want to use regular breadcrumbs and you will have to add 1 to 1 1/2 cups to this recipe. Although, now I only use 3/4 of a cups or more with gluten-free crumbs. I probably could have used a little less then that because I had to add more aqua faba liquid. It all depends on the brand of chickpeas and how soft they are. Checkout different types of gluten-free vegan breadcrumbs. I like Cooper’s Crumbs All Natural Gluten free Low Carb Bread Crumb Alternative. I like the Four Spice Salute for this recipe.

This is a photo of Gluten-free Vegan meatloaf cut in slices on a cutting board.
Gluten-free Vegan Meatloaf. Photo by Spicy Saucy Vegan

How To Use Pickapeppa Sauce For Gluten-free Vegan Meatloaf

I have used Pickapeppa for 20 years. I love this brand and it’s mix of Jamaican spices and flavors. Really a must try if you’ve never used it before. I like to use it in place of Worcestershire sauce in some dishes before they came out with vegan brands like Annie’s Organic Worcestershire Sauce or Edward and Sons Organic Worcestershire Sauce. As for the Pickapeppa Sauce I use 2 teaspoons with 1/3 cup of Organic Trader Joe’s Ketchup (my favorite store bought ketchup or try my Spicy Maple Syrup Ketchup and for a little twist you may like my Spicy Korean Ketchup). I mix it together for the topping of the Gluten-free Vegan meatloaf.

This is a photo of Jamaican brand Pick-a-Peppa Sauce it's been around for over 100 years.

How To Make This Ahead Of Time, Store and Serve

This is really a fun recipe project. You can make this recipe ahead of time and store it over night in the refrigerator covered in plastic wrap. Take it out about two hours before putting in the oven to be room temperature. Take plastic wrap off and cook as directed below.

This is a photo of a Gluten-free Vegan meatloaf on  cutting board.
Gluten-free Vegan Meatloaf. Photo by Spicy Saucy Vegan

When cutting the vegan meatloaf make sure it is cool enough and then use a very sharp knife to cut it with. I use Ninja Knives to cut most anything with. They are my absolute favorite. They have a self sharpening tool built into the knife holder so that you can always have sharp knives. You will need your knife very sharp for this loaf. Cut the loaf into 1 1/2 to 2 inch wide slices. Any thinner and it might crumble. Scoop the slice of vegan meatloaf with a wide spatula to transport it to a plate.

I hope you like this recipe as much as we do. Enjoy!

More Recipes You May Like:

Delicious Creamy Peas And Leeks – Dairy Free & Gluten Free

Vegan Green Gumbo

Japanese Marinated Tofu

Classic Pumpernickel Rolls

Vegan Ukrainian Borscht Soup

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This is a photo of Gluten-free Vegan Meatloaf on a cutting board.

Gluten Free Vegan Meatloaf

  • Author: Spicy Saucy Vegan
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55 minutes
  • Yield: 6 to 8 servings 1x
  • Category: Main Course
  • Method: Food Processor/Bake
  • Cuisine: American
  • Diet: Gluten Free

Description

This Gluten-free vegan Meatloaf is full of delicious low-fat power packed chickpeas, complimented with carrots, onions, garlic and sweet red pepper. It’s all jazzed up with Vegan Worcestershire Sauce, Pickapeppa Sauce, Bragg’s Liquid Aminos and organic ketchup. (Try out my Spicy Maple Syrup Ketchup recipe)Topped with a mixture of more Jamaican spiced Pickapeppa Sauce and organic ketchup. This vegan styled meatloaf has a perfect texture and full of protein. This is a perfect recipe to make ahead of time and store in the refrigerator over night to cook the next day. Makes 6 to 7 servings.

  • 1 Medium skillet
  • 1 Large stirring spoon
  • 1 Cutting board
  • 1 Sharp cutting knife
  • 1 Large mixing bowl
  • 1 9 inch loaf pan
  • 1 1 large wide spatula
  • 1 Set of measuring cups
  • 1 Set of measuring spoons


Ingredients

Units Scale

Chopped Veggie Skillet Ingredients

  • 2 Tbsp Olive Oil, or water
  • 1 sm Onion, minced small
  • 1 sm Red Sweet Pepper, minced small, about 3 Tablespoons
  • 2 small Carrots, minced small
  • 4 cloves Garlic, minced small
  • 1/4 tsp Black Pepper, optional

Chickpea Mixture

  • 2 cans Chickpeas, drain and reserve 1/4 cup of liquid Aqua Faba
  • 3/4 cup Gluten-free Vegan Breadcrumbs, or more to make sure it is sticky to squeeze together in your hand. Not too wet. I use Cooper’s Crumb
  • 2 1/2 Tbsp Ground Flaxseeds
  • 3 1/2 Tbsp Nutritional Yeast
  • 2 to 3 Tbsp Sacha Inchi Powder, for extra protein and thickener (9g of protein per Tbsp)
  • 2 Tbsp Bragg’s Liquid Aminos, or Soy Sauce
  • 2 1/2 Tbsp Vegan Worcestershire Sauce
  • 1/4 cup Organic Ketchup, I use Trader Joe’s
  • 2 to 3 Tbsp Of Reserved liquid Aquafaba, if needed to add moisture to mixture

Topping


Instructions

Chopped Veggie Skillet Mixture

  1. Pre-heat oven to 375°
  2. Prepare 9 inch loaf pan. Line the pan with parchment paper and leave a little paper over the sides to pull the meatloaf out of the loaf pan after it is cooked. Grease the parchment paper.
  3. Clean and mince all the onion, carrot, sweet red pepper, celery and garlic. In a medium skillet on medium heat add two tablespoons of olive oil. Sauté The vegetables for 5 minutes stirring often. Set aside off of the heat.

Chickpea Mixture

  1. In a food processor add the two cans of drained, rinsed chickpeas. Pulse 3 to 5 times or until the chickpeas are a desired consistency of texture. Do not over pulse. The chickpeas will get mushy. Add the chickpeas to a large bowl and add the sautéed veggies and all the rest of the ingredients. Mix together with a large spoon until you have a slightly sticky grainy mixture. Add more breadcrumbs or liquid aqua faba if needed. Add these two ingredients sparingly so as not to add too much.
  2. Add the vegan meatloaf mixture to the loaf pan. Press down the mixture with your fingers or the back of a spoon. Do not press so hard you squish the chickpeas. Just firmly push it down so that it sticks together.
  3. This is where you can store the loaf in the refrigerator, covered with plastic wrap if you are making it a head of time. Take it out two hours before baking to reach room temperature before putting it in the oven. Follow the next instruction.
  4. Cover the loaf pan with tin foil and put in the pre-heated oven. Bake for 30 minutes with foil on. Take out of oven after 30 minutes and take foil off. Top with the ketchup and Pickapeppa Sauce and put bake in the oven and bake for another 15 minutes
  5. Take out of oven and let sit for 15 minutes before taking it out of the loaf pan. To take it out of the loaf pan pull up on the parchment paper sides and it will come right out of the loaf pan. Set on a flat dish for 15 minutes.
  6. Take a spatula and push it under the vegan meatloaf between the parchment and the loaf. Lift the loaf off the paper with the wide spatula and transport the loaf to a cutting surface to serve on.
  7. Serve hot! Enjoy!

Keywords: chickpeas, Christmas, Easter, main course, New Years Eve, Thanksgiving, Holiday

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