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The Best Vegan Meatloaf
6 servings

[ INGREDIENTS ]

VEGETABLES FOR SAUTEING

Coconut Oil
Onion
Carrot
Celery Stalk
Garlic Clove

FOR THE REST

Chickpeas
Breadcrumbs
Ground Flaxseed
Nutritional Yeast
Soy Sauce
Vegan Worcestershire Sauce
Ketchup
Liquid Smoke ( Optional )

FOR THE TOPPING

Ketchup
Vegan Worcestershire Sauce

[ INSTRUCTIONS ]

1. Preheat the oven to 375 F or 190 C.
2. Lightly coat a 9 inch loaf pan with :
   
   Coconut Oil;.
3. Set aside.
4. Saute :
   
   1 Small Onion, Diced Small;
   2 Small Carrots, Diced Small;
   2 Celery Stalks, Diced Small;
   3 Garlic Cloves, Minced;
   in the Coconut Oil for 5 minutes, until the onions are translucent.
5. Remove from heat and set aside.
6. Add :
   
   2 Cans ( 15 Ounces ) Chickpeas, Drained and Rinsed;
   to a large bowl, and mash with a potato masher ( or fork ). ¹
7. Add the cooked veggies and :
   
   1 - 1 1/2 Cups Breadcrumbs; ²
   2 Tablespoons Ground Flaxseed;
   3 Tablespoons Nutritional Yeast;
   2 Tablespoons Soy Sauce;
   2 Tablespoons Vegan Worcestershire Sauce;
   1/4 Cup Ketchup;
   1/2 Teaspoon Liquid Smoke ( Optional );
   to the chickpeas.
8. Press the loaf mixture in the prepared pan, pushing down evenly with your hand.
9. Cover with foil and bake for 30 minutes.
10. In a small bowl, stir together :
    
    1/3 Cup Ketchup;
    1 Teaspoon Vegan Worcestershire Sauce;
    for the topping.
11. After 30 minutes, remove the foil, spread the ketchup topping evenly on top of the loaf and bake for another 15 minutes, uncovered.
12. Remove from the oven.
    
13. Allow to sit for at least 15 minutes before slicing if you can, it will hold up better.
14. Sprinkle with fresh parsley if desired before serving.

[ NOTE ]

¹ You do not want them to be completely pasty or mushy, but well broken up. Alternatively, use a food processor, but be careful not to over blend them and make them totally mushy. Pulse a couple of times if using a food processor.

² I have found 1 cup of breadcrumbs to be enough, but if the mixture seems really moist, add an extra 1/2 cup. Stir with a large wooden spoon until very well combined.

* You may substitute gluten-free or whole wheat breadcrumbs if desired.
The amount needed depends on how moist or dry your chickpeas are.
I have found this varies depending on the brand. Use 1 - 1 1/2 cups.

* Make sure to find vegan Worcestershire sauce. Most have anchovies in the ingredients. Annie's brand has a good one you can find at most natural food stores. You can also order it online.

* Find liquid smoke near barbecue sauce in most grocery stores. You can leave it out, but it adds a great "smoky" flavor. One bottle will last you a long time.

::: View the original recipe for The Best Vegan Meatloaf at noracooks.com