This savory, centerpiece loaf is a fabulous entree for really any time of the year, but perfect for this holiday season. It’s also gluten-free friendly, plant-based, and oil free, but doesn’t sacrifice on flavor one bit.
In the non-seasonal time of year, these types of entrees are quite rare for me; throwing things in a pot to make a large batch recipe is much easier for the day-to-day, and gives me multiple meals for the week. I always seem to forget, though, that this loaf is actually fairly simple to make and so worth the effort.
This recipe is another example of how wonderfully the oven transforms ingredients into a baked, beautiful and cohesive dish. Also, if you can’t tell from the photos, not only does it taste great, but it’s an impressive-looking entree that will sit elegantly at the center of the dinner table and take the place a more traditional, meat-based holiday focal-point like turkey or ham.
This recipe is:
- Moist
- Flavorful-packed
- Has great texture
- Absolutely delicious
It stores great, and can be kept as leftovers after a family meal or made as a multi-meal recipe during the rest of the year.
If you try out this recipe, please share it with me by commenting here or on my YouTube channel, or even tagging me in a photo on Instagram @plantsnotplastic. Enjoy!
Chickpea Meatless Loaf
Equipment
- saute pan
- Mixing bowl
- loaf pan
Ingredients
- 3 cups chickpeas ~1 cup dry; 2-15oz cans
- 1 medium yellow onion diced
- 2 stalks celery chopped
- 2 medium carrots diced
- 4 cloves garlic minced
- 1.5 cups oat flour [note 1] ~2 cups rolled oats; sub flour for non-GF
- 1 tsp mustard
- 2 tbsp soy sauce sub tamari for gluten free
- 1 tbsp apple cider vinegar sub white vinegar or lemon juice
- 2 tbsp tomato paste or ketchup
- 3 tbsp favorite barbeque sauce [note 2]
- 3 tbsp nutritional yeast
- 1 tsp paprika
- 2 tsp dried parsley
- 1 tsp cumin
- 1/2 tsp dried rosemary
- 1/2 tsp dried sage
- 1/2 tsp dried thyme
- 1/2 tsp cayenne optional, for spice
- 1/4 tsp black pepper
- 1/2 tsp salt
Glaze
- 1/4 cup favorite barbeque sauce
- 2 tsp tomato paste or ketchup
- 1/2 tsp paprika
Instructions
- Preheat oven to 375F
- Saute onion, carrots, celery and garlic over medium heat for 4-6 minutes, until onions are translucent and have just begun to caramelize, but aren't sticking to the pan
- Mash chickpeas in a large bowl with a potato masher or fork just to the point where there are almost none to no whole chickpeas left [note 3]
- Add vegetables and all other ingredients to bowl and mix together until well combined
- Transfer mixture into a 8x4 or 9x5 inch loaf pan and spread evenly [note 4]
- Cover (5) and bake for 30 minutes
- In a small bowl, combine ingredients to make the glaze
- Uncover, spread glaze evenly over the top and bake for an additional 20 minutes
- Remove from oven and allow to rest for at least 15 minutes (preferably longer) before slicing; this will allow it to better hold it's shape
- Sprinkle with dried parsley for garnish before serving if desired
- Enjoy!
Video
Notes
- Start with one cup of oat flour and add more as needed if mixture is still wet
- Choose an oil-free option (in a glass bottle if you can!), make your own (a combination of ketchup, brown sugar, vinegar, paprika, chili powder, onion powder & salt), or substitute ketchup in place of barbeque sauce for your glaze
- You can use a food processor to pulse the chickpeas and other ingredients instead, but make sure not to turn it into a blended, mushy paste - you still want everything to have a bit of texture
- Don't pack the mixture into the loaf pan. You want it to be spread evenly, but pressing it down will make the loaf too dense when it comes out of the oven
- You can use a second loaf pan as a cover in place of foil for a zero waste option
This is the first plant-based loaf recipe that we’ll be making again! Others I’ve made, usually lentil loafs, deflate, are mushy, and/or don’t hold together. This is solid, “meaty,” and has great flavor! Absolutely delicious. Next time we’re making two and freezing one for later.
Husband mentioned that while he’s no pro in the kitchen, 10 min prep was not realistic.
Thanks for sharing this recipe! I just subbed celery for red pepper and it turned out beautifully. It’s one of the best loafs I ever made. THANKS!
I’m so glad you liked it! Bell pepper sounds like a good swap ☺️
Very good. Didn’t have any BBQ sauce so used ketchup.
Hi can this be frozen?
I’ve never tried but I imagine it would do just fine in the freezer!
So delicious! I added mushrooms, and smoked paprika to give it a smokey flavor. Will definitely this make again!
Loved this recipe! I thought I had everything I needed but ended up having to substitute one of the cans of garbanzo beans for cannellini beans. Loaf turned out great and I’m looking forward to meatless loaf sandwiches tomorrow!. Will definitely make again!
What could I use instead of oat flour please?
Regular flour would work just fine!
I don’t have nutricional yeast , what can I used instead ??
Thanks.
I don’t think there’s a good substitute but you should be able to just leave it out!
Nikita, this was absolutely amazing. I added a red pepper and cooked it in silicone muffin cups for mini “meat”loaves instead of a loaf pan. Turned out perfectly. Served it with some couscous and green beans. Delicious dinner (and leftovers for lunch)!