Vegan Chickpea Meatless Meatloaf

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Meatless Meatloaf Vegan, the best you will find and even our meat-lovers enjoyed it.


Units Scale
  • 1 can chickpeas, drained but reserve the liquid
  • 2 cans black beans
  • 1 cup oats
  • 1 cup cornmeal
  • 3 tbsp. liquid smoke
  • 1 onion, diced
  • Olive oil to cook the onion
  • 1 tbsp. dried Italian seasoning
  • Salt & pepper to taste
  • 1 tbsp. vinegar
  • 1 tbsp. soy sauce
  • 1/2 cup vegetable broth
  • 1/3 cup ketchup
  • 1 cup BBQ sauce


  1. Preheat the oven to 350°F and line a 9″ loaf pan with parchment.
  2. Sauté the onion lightly in oil over medium heat.
  3. Add Italian seasoning and salt & pepper and cook until translucent but not browned.
  4. Mix in the vegetable broth, Worcestershire sauce, and ketchup, then set aside.
  5. In a food processor, blend the drained chickpeas until smooth.
  6. Put it into a large bowl.
  7. Then do the same with one of the cans of black beans and add to the chickpeas.
  8. Then pulse the last can of black beans until coarsely chopped and add to the other beans.
  9. Process the oats until it looks like coarse flour, and add to the beans.
  10. Then add the cornmeal, liquid smoke about a half cup of chickpea liquid, and onion mixture to the bowl of beans and mix it all together.
  11. You may need to adjust with more water if it’s too dry.
  12. I think this is where I underestimated how much liquid was needed because mine came out a bit dry. Mine held together but wasn’t wet.
  13. So, I suggest adding liquid until it’s more like a paste than a dough.
  14. Then simply put it into the loaf tin, top with the BBQ sauce, and bake for about 1hr 20min, or until a tester comes out clean.



Keywords: Vegan Chickpea Meatless Meatloaf

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