Our twist on the traditional meatloaf. Mashed chickpeas and lentils come together with soy sauce and fennel to create a hearty and rich vegan loaf.
- We use whatever nuts we have lying around the kitchen cupboards. Walnuts, cashews, pecans and pistachios will all work well.
- You can easily make this gluten-free using tamari and gluten-free breadcrumbs.
- If you’re making this for Christmas dinner, you can make the entire thing a few hours ahead and keep it in the fridge ready to cook when you’re ready.
- We use panko breadcrumbs.
Lentil + Chickpea MeatloafLentil + Chickpea Meatloaf 🔥 Get the recipe in our NEW APP 👉 smarturl.it/xwfjqs Get the recipe on our website 👉 sovegan.co/meetloaf
Posted by So Vegan on Tuesday, 7 December 2021
Ingredients
- olive oil
- 1 onion, peeled + grated
- 2 carrots, grated
- 4 garlic cloves, peeled + grated
- 1 x 400g (14.1oz) tin of chickpeas, drained + rinsed
- 1 x 400g (14.1oz) tin of green lentils, drained + rinsed
- 3/4 cup breadcrumbs
- 2 tbsp soy sauce
- 2 tbsp tomato purée
- 150g (5.3oz) mixed nuts, finely chopped
- 1.5 tbsp dried oregano
- 1.5 tsp fennel seeds
- salt + pepper
- 120g (4.2oz) ketchup
- 1/2 tbsp balsamic vinegar
Method
- Preheat the oven to 200°C fan / 425°F and line the base and sides of a 2lb loaf tin with baking paper.
- Next, drizzle a little olive oil in a frying pan on a medium heat. Once hot add the onion and carrot and fry for 5 minutes.
- Next add the garlic to the frying pan and fry for 3 minutes.
- Pat dry the lentils and chickpeas using a clean tea towel to remove as much moisture as possible. Then add them to a large mixing bowl and mash with a potato masher or fork until mostly broken down.
- Add the breadcrumbs, soy sauce, tomato puree, mixed nuts, oregano, fennel seeds and generous pinches of salt and pepper to the bowl along with the fried carrot mixture from earlier and stir to combine.
- Transfer the meatloaf mixture to the lined loaf tin.
- In a separate bowl combine the ketchup with the balsamic vinegar and spread it over the top of the meatloaf. Bake for 25-35 minutes.
- Leave the meatloaf to rest in the tin for at least 5 minutes before you remove it so that it holds its shape.
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8 Comments
As a non-vegan, I thought this was absolutely delicious. I substituted BBQ instead of tomato (because I didn’t have any), and it gave it a great smokiness. Quick and easy, and goes well with a vinegary side salad.
Will definitely be making this again
Ah that’s amazing thank you so much Joanne!
What’s the gravy you pour on top of it at the end of the video?
We’ll be sharing our vegan gravy recipe in the next few days!
I made this for Christmas Day, it was really delicious and great as I could make it gluten free. The ketchup gives it a nice sweet taste at times. Will definitely make again. 🙂
Made this for Christmas day, loved it. Thank you, fab recipe.
Made this for Christmas day, loved it. Thank you, fab recipe. Have passed the recipe on to friends
I made this for my partner who eats meat and she said “I love this way more than actual meatloaf. I don’t feel gross and terrible after eating it, yet the texture and taste I love with regular meatloaf is still all there!”