Chickpea Vegan Meatloaf

This hearty vegan meatloaf is made from a base of seasoned chickpeas, baked up to a perfection and topped with flavorful maple glaze. It is not quiet a classic meatloaf. It's better !!!

Ingredients: 

• 3½ cups cooked chickpeas, drained and rinsed
• 1 onions, diced
• 2 celery stalks, chopped
• 2 carrots, diced
• 2 garlic cloves, diced
• 2 cups panko breadcrumbs
• ½ cup soy or almond milk
• 3 tbsp vegan Worcester sauce
• 2 tbsp light soy sauce
• 2 tbsp olive oil
• 2 tbsp ground flax ground seeds
• 2 tbsp tomato paste
• 1 tsp liquid smoke, optional
• ¼ tsp black pepper

For Maple Glaze:

• ¼ cup tomato paste
• 2 tbsp maple syrup
• 2 tbsp apple cider vinegar
• 1 tbsp light soy sauce
• 1 tsp smoked paprika if not using liquid smoke or paprika if using liquid smoke

Method:

Preheat oven to 190ºC/170ºC for fan oven. Lightly oil a 9 inch loaf pan and arrange a strip of baking paper width-wise along the center, with just a bit hanging over the sides.

Working in batches if needed, place all meatloaf ingredients into food processor bowl and pulse until chickpeas are broken up and ingredients are well mixed, stopping to scrape down sides of bowl as needed. DO NOT OVER-BLEND. If working in batches, transfer each batch to a large mixing bowl when complete and then mix by hand.

Press mixture into prepared loaf pan and bake for 30 minutes.

While meatloaf bakes, stir glaze ingredients together in a small bowl.

Remove loaf from oven after 30 minutes and spoon glaze overtop of loaf. Bake another 20-25 minutes. Remove from oven and allow to cool at least 10 minutes before cutting.

Notes: The longer this sits, the firmer it gets. If it initially feels a bit soft for your liking, let it sit for a few minutes or prep it a day in advance and reheat the day serving