Vegan Meatloaf (Thanksgiving Main Dish)
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Jessica in the Kitchen · by Jessica Hylton★ 5.0 (31)

Vegan Meatloaf (Thanksgiving Main Dish)

NUTRITION · PER SERVING75M COOK
CAL 15%·PRO 25%
CARBS 44G60% OF CAL
11G FIBER8G SUGAR25G OTHER
FAT 8G24% OF CAL
1G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A moist, flavorful vegan meatloaf made from chickpeas and lentils with aromatic spices and umami depth. Sliceable and substantial, it's a show-stopping plant-based main for holiday dinners.

mainamericanroastbeansdairy freegluten freevegan
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Nutrition & ingredients

Ingredients

serves 8
  • 2 teaspoons coconut oil (or any oil)
  • ¼ cup chopped red onion
  • 2 ribs celery (diced)
  • 5 cloves garlic (minced)
  • 1 (15 oz.) can chickpeas (drained and thoroughly rinsed)
  • 1 3/4 cup freshly cooked brown lentils (or 15 oz can, drained and throughly rinsed)
  • 2 teaspoons liquid smoke (up to 2 tablespoons* (see notes on liquid amount))
  • 2 teaspoons vegan Worcestershire sauce (or more liquid smoke)
  • 1 1/4 cups breadcrumbs (gluten-free if needed)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 2 flax eggs
  • 3 tablespoons tomato paste
  • 1/2 teaspoon fresh thyme
  • 2 tablespoons tomato paste
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon maple syrup (or agave or liquid sweetener)
  • 1/4 teaspoon sea salt
PREP
15M
SODIUM
324MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.