Vegan Meatless Meatloaf Recipe

Ingredients

  •  2 tins of chickpeas – drained and rinsed
  • 1 medium onion – chopped
  • 2 celery sticks – chopped
  • 2 medium carrots – sliced
  • 3 cloves of garlic
  • 2.5 cups of breadcrumbs (blend 4-5 slices of bread in your food processor to make your own crumbs.)
  • 1 tsp pink/sea salt
  • 2 tbsp soy sauce
  • 1 tsp smoked paprika
  • 1 tsp English mustard
  • 2 tbsp olive oil
  • 3 tbsp tomato puree
  • 3 tbsp nutritional yeast
  • 1 tsp each sage & thyme
  • 3 tbsp ground chia or flax seeds (grind in your blender)
  • Season with black pepper

Glaze (mix together)

  • 1/4 cup tomato puree
  • 3 tbsp cranberry sauce
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • a little plant milk

Method

1) Pre-heat your oven to 190oC. Add all the ingredients (apart from the breadcrumbs and glaze mix) into your blender.  Blend until coarsely chopped (don’t over blend the ingredients).

2) Add the breadcrumbs and blend briefly until combined. Using a loaf tin (lined with parchment paper) pour in the loaf mix and spread evenly. Pop in the oven for 35-40 minutes.

3) Carefully remove from the oven and spoon over the glaze.

4) Pop back in the oven for another 20 minutes.

5) Remove from the oven and allow the loaf to sit in the tin for 20-30 minutes to set. Remove from the tin and let it rest for another 30 minutes. Slice, reheat and serve.