Delicious Vegan Meatloaf with Chickpeas and Mushrooms: This filling vegan meatloaf is a great substitute for the traditional comfort dish. Rich with healthy ingredients like baby bella mushrooms, chickpeas, and fresh veggies, this vegan meatloaf has a substantial and tasty texture. Rich and savoury, each mouthful is seasoned with vegan Worcestershire sauce, soy sauce, and a hint of smoky paprika. This dish, topped with barbecue sauce and acidic ketchup, is ideal for a holiday feast or a casual family supper. This vegan meatloaf is guaranteed to please, regardless of whether you’re vegan or just want to try something new without meat.
Ingredients for Delicious Vegan Meatloaf with Chickpeas and Mushrooms:
- 1 tablespoon extra-virgin olive oil
- ½ yellow onion, finely chopped
- 2 stalks celery, finely chopped
- 1 medium-sized carrot, finely diced
- 1 cup of chopped button mushrooms
- 2 cans (15 ounces each) of white beans, drained and thoroughly rinsed
- 1 cup panko bread crumbs
- ¼ cup freshly chopped parsley (plus more for garnish)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon vegan Worcestershire sauce
- ¼ cup ketchup
- ¼ cup barbecue sauce
- ½ teaspoon smoked paprika
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions for Delicious Vegan Meatloaf with Chickpeas and Mushrooms:
- Set the Oven’s Temperature to 375°F (190°C).
- To keep a loaf pan from sticking, line it with parchment paper or give it a little oil.
- The vegetables are sautéed: In a large skillet, heat the olive oil over medium heat.
- Sauté the carrot, celery, and onion until they are tender, about 5 to 7 minutes.
- After adding the chopped mushrooms, simmer for a further three to four minutes, or until the mushrooms are soft and have released their moisture. Let it cool a little.
- Mash the chickpeas: Use a potato masher or fork to mash the drained chickpeas in a large mixing dish.
- Make sure the majority of the chickpeas are mashed to aid in binding the mixture, but leave some texture for a “meaty” bite.
- Combine the ingredients for the meatloaf: Add the panko bread crumbs, chopped parsley, soy sauce, vegan Worcestershire sauce, smoky paprika, salt, pepper, and sautéed veggies to the mashed chickpeas.
- Mix everything until it’s all properly blended.
- Form and Cover the Loaf: To form the chickpea mixture into a loaf, transfer it to the loaf pan and push down firmly.
- Combine the barbecue sauce and ketchup in a small dish, then evenly distribute the glaze over the loaf’s top.
- Bake the meatloaf for 35 to 40 minutes in a preheated oven, or until the glaze has caramelised and the loaf is firm.
- Serve warm, either by itself or with your preferred sides, such as steamed vegetables or mashed potatoes, after garnishing with freshly chopped parsley.
In conclusion, this plant-based vegan meatloaf has all the comforting qualities of conventional meatloaf with a healthy twist. The smoky, acidic glaze adds the ideal finishing touch, and the mix of chickpeas, mushrooms, and veggies gives the loaf a robust texture. Everyone at the table will enjoy this dish’s flavour and satisfaction, which makes it a fantastic focal point for any dinner, whether it’s a Friday supper or a holiday celebration.