Recipe adapted from nutriciously.com

Serves 6

Ingredients

1 medium white onion, finely diced

4 garlic cloves, minced

1 cup button mushrooms, finely diced

2 carrots, finely diced (about 1 cup)

2 celery stalks, finely diced

2 cups cooked chickpeas, rinsed

1/2 teaspoon salt

1 teaspoon pepper

1 teaspoon dried thyme

2 Tablespoons nutritional yeast

1/2 cup breadcrumbs

1 Tablespoon flax seeds, ground

2 Tablespoons soy sauce

2 Tablespoons tomato paste

1 Tablespoon Dijon mustard

1 teaspoon smoked paprika

For the Glaze

4 Tablespoons BBQ sauce

2 teaspoons maple syrup

1 Tablespoon apple cider vinegar

1 Tablespoon soy sauce

Directions

Preheat your oven to 350°F and line a 9×5” loaf pan with parchment paper.

Get a large rimmed skillet and cook the onion with 2 tablespoons of water over medium heat, stirring frequently until translucent.

Add the garlic and cook for 1 more minute, then add the mushrooms. Cook until all of the liquid has evaporated and they turn slightly golden.

Now, add the rest of the chopped vegetables, chickpeas, salt, pepper and thyme to the skillet. Cook for 5-6 more minutes until everything is tender.

Transfer the mixture to a food processor bowl and add nutritional yeast, breadcrumbs, flax, soy sauce, tomato paste, Dijon and smoked paprika. Pulse to combine, stopping occasionally to scrape down the sides if needed. You’re looking for a somewhat homogenous but not mushy texture.

Press the chickpea loaf mixture into the prepared pan and create an even layer, then place the loaf pan into the oven and bake for 40 minutes.

Make the chickpea loaf glaze by whisking together all of the ingredients in a small bowl. Once the vegan meatloaf has been in the oven for 40 minutes, remove it and spread the glaze evenly on top of it.

Bake the chickpea loaf for 10 more minutes, then remove it from the oven and let cool completely in the pan before slicing and serving.

Notes

Chop your veggies as finely as possible for best results.

This chickpea loaf can be prepared a day ahead of time and stored in the fridge before baking.

Any leftover baked chickpea loaf can be stored in the fridge for up to 5-6 days once cooled. It can also be frozen for up to 3 months after being cut into slices.

Feel free to just use ketchup for the glaze instead.