Vegan Recipe: Where's the Meat......Loaf?

In my pre-vegan days I was never into meatloaf. I always loved to cook but I would make a meat loaf once every other year, if that. I have been a vegan for five months now and I made this meatloaf four times already. It is just super-good! It is also great to make sandwiches with the leftovers. I found a recipe on Conniosseurus Veg and I changed it up a bit. The result was this new recipe, Where’s the Meat….Loaf?

Where's the Meat.....Loaf?

Chickpeas - Onions - Carrots - Celery - Garlic - Panco - Quinoa

Where's the Meat.....Loaf?


~ 2 15.5 ounces chickpeas (small cans)
~ 1/2 cup onion
~ 1/2 cup carrot
~ 1/2 cup celery
~ 3 garlic cloves
~ 1 1/2 cups panco
~ 1/4 cup uncooked quinoa
~ 3/4 cup walnut milk (any nut milk will do)
~ 2 tablespoons tomato paste
~ 2 tablespoons ground flax seeds
~ 3 tablespoons vegan worcestershire sauce
~ 4 tablespoons Braggs Liquid Aminos
~ 2 tablespoons olive oil
~ 1 teaspoon liquid smoke
~ 1/4 teaspoon pepper

Ingredients (glaze)

~ 1/4 cup tomato paste
~ 1 tablespoon balsamic vinegar
~ 3 tablespoons brown sugar


~ Preheat oven to 375 degrees
~ Pulse chickpeas, onions, carrots, celery and garlic in a food processor (do in two batches so it has room to move in the food processor)
~ Put in large bowl, add the rest of the loaf ingredients and mix
~ Spray loaf pan with nonstick spray or coat loaf pan with olive oil
~ Pat the mixture firmly into the loaf pan
~ Bake at 375 degrees for 40 minutes
~ While it is baking mix together glaze ingredients
~ After the loaf has baked for 40 minutes spread the glaze on top
~ Bake for another 20 minutes
~ Let cool completely before slicing

Where's the Meat.....Loaf?
Where's the Meat.....Loaf?
Where's the Meat.....Loaf?