With cooler weather settling in, it’s time to bring on the comfort food. Inspired by the Chickpea Cutlets recipe in Veganomicon, I made “meatloaf.”
When I first mixed up a batch of the Chickpea Cutlets, it reminded me of when I had to help my mom make dinner as a youngster. One of my jobs back then was to mix together the ingredients for meatloaf. It looks surprisingly similar.
For this meatloaf version, I changed up some of the spices and added onion, celery, and carrots. I also shaped them into mini loaves. Mini food just looks so cute. But really, it was to make sure that the center firmed up and doesn’t come out too mushy.
UPDATE: For a gluten-free version of the recipe, click here.
Home-style Vegan Meatloaf
Makes 4 mini loaves
Adapted from the Chickpea Cutlets recipe in Veganomicon
1/2 small white onion, finely chopped
1 celery rib, finely chopped
2 small carrots, finely chopped
1 15-ounce can chickpeas
2 tablespoons + 1 teaspoon olive oil
3 garlic cloves, minced
2 tablespoons soy sauce
1/2 teaspoon lemon zest
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried sage
1/2 cup panko breadcrumbs
1/2 cup vital wheat gluten
1/4 cup water
Ketchup for glaze
Heat sauté pan to hot, add 1 teaspoon olive oil. Sauté onion until translucent, then add the carrots and celery. Cook for about 2 minutes; set aside and let cool.
Preheat the oven to 375 degrees. Drain and rinse the chickpeas. Place in a large bowl, and smash with a fork. Add the rest of the ingredients including the cooked vegetables. Mix together and knead for a few minutes until strings of gluten have formed and everything sticks together in a big ball.
Divide the ball into 4 equal pieces. Shape each piece into a small loaf. Line a baking sheet with tin foil and lightly oil. Place the loaves on the tin foil and brush both sides with oil. Bake for 20 minutes. Turn over and glaze the top with ketchup. Bake another 10 minutes until firm. Cut into slices and serve with wasabi mashed potatoes or your favorite sides.
You’re right, mini foods are always so adorable. :P I’m for SURE going to try these! I have yet to find a vegan “meat”loaf recipe that really wowed me.
What is vital wheat gluten and where would I find it?
Gluten is just the protein part of wheat, it’s like a flour. You can find it at some supermarkets or online. I think Whole Foods might have it in their bulk section. I usually get the Bob’s Red Mill brand.
Mmmm yummy, what an awesome combo. Mini foods get me every time. They always make me feel like a giant.
If you are unable to tolerate the gluten, do you think that this will work the same? If not, what else could I use? Thanks.
I dont usually jave vital wheat gluten on hand I am going to try to substitute oats. I think they have a glutwn free variety. I would guess any gluten free element that will bind them like a cracker that you like or something of that nature would be perfect.
what a cozy meal!
Now that I am a vegetarian, one of the few food that I miss is meatloaf. It was such comfort food when I was a kid. Looks great!
That looks great!
What a great idea for a loaf!
So weird, I was talking about making vegan meatloaf today. I like the chickpeas in this one, it might be the first one I try!
Thanks everyone for your comments. :-)
IR – I just starting working with vital wheat gluten myself. I don’t think there is a substitute for it. I believe it’s what holds the loaf together and gives it that texture. I don’t know what else you could use instead. Sorry. :-(
do you think TVP could be substituted for the wheat gluten?
I haven’t tried TVP in the recipe. It seems like a flax egg what work better to bind the loaf together. Someone else in the comments had mentioned they tried that and it worked.
The meatloaf looks good but it’s the wasabi mashed potatoes I find myself staring at longingly.
That looks phenomenal!
I have totally been craving meat loaf! Thank you!
oh, gotta try!
Thanx for sharing!!!
Great photo…it really makes this recipe look appealing (which isn’t easy to do with brown, loaf food!). Thanks for sharing the recipe. I’m making this tonight with mashed potatoes and fresh green beans!
This is a great recipe! Yours were much cuter, but they hit the spot. My friends and I actually used it for our vegan (youtube) cooking show- don’t worry, we posted a link to your recipe.
Here’s a link to the episode:
http://www.youtube.com/watch?v=8aewEGugpi0
Yey! We are ganna make this tonight! Thanx
Just made this last night. Very tasty! Thanks for sharing the recipe!
Loaf is in the oven right now! I’m so excited to dive in… I tasted a little bit mid-way cooking and I think it’s going to be a winner!
I made it into a large loaf combining all 4 mini loaves into one – Baked it for 25 minutes, took out it, decided it didn’t need to be flipped, but a ketchup/hot sauce glaze on top and in for another 20 minutes.
Serving this with a creamy dressing green salad!
Thank you for the recipe!!! :)
Do you know if these can be frozen?
mif – I haven’t actually tried it yet there’s never any leftovers. But the chickpea cutlets which this recipe is adapted from, I have frozen those so it seems like they can be frozen.
It was delish! Thanks for a great recipe!
I am gluten-allergic. Can you think of anything that can be substituted for the vital wheat gluten? I have an alternative I use for bread crumbs but I’m not sure what to replace for the gluten. Any thoughts? I would love to try this recipe!
-Sarah
Sarah – That’s a tough one to substitute as I think the wheat gluten is what holds the meatloaf together and gives it its texture. I don’t know what would be similar. I’ve tried other loaf recipes without wheat gluten but it’s not the same. :-(
If the wheat gluten is what holds it together then wouldn’t a few flax-eggs work just as well?
Krisdles – I haven’t tried the flax egg thing, but a few people have mentioned it in the comments. Someone else also said they used pea protein as a gluten substitute.
Just made this tonight with mashed potatoes and gravy. I used a homemade bbq sauce for the tops instead of ketchup. They came out really good, thanks for sharing! I love your blog, btw!
Wow, that looks great! Re gluten…I had a friend who was gluten intolerant. He used vegan egg substitute for recipes that needed “glue”. Might be worth a try.
How long would I cook this if using in one loaf pan? Thank you! The recipe looks and sounds delicious :))
Laura – I haven’t tried it in one loaf pan before so I don’t know how long it would take. I made them into mini loaves to make sure the centers would firm up and not be mushy. I guess I would just bake it for the 30 minutes and then keep checking to see if the center is firm.
Also re: gluten, I used 2 Tbs of ground flaxseed soaked in 3 Tbs warm water for about 5 minutes. I tossed that into the mix and that binds the loaf really well. Works for veggie burgers too!
WOW!!! These little loaves are just delightful! I was looking for something a little more “loafy” than the typical lentil loaf, and these did the trick. Made them for Christmas Eve dinner, along with baked corn and rice pilaf. Delish! They really remind me of “mom’s meat loaf,” in that the addition of vital wheat gluten gives it that “loafy” consistency that mom brought about by mixing eggs, ground beef, and bread crumbs–but without the cruelty!!! I will definitely be making these again. Happy holidays everyone! : )
Love it! I’m into salt, so added a bit to taste before mixing with the V.W.G. (despite the soy). Otherwise, a great vegan meatloaf. Thanks!
Ground flax seed soaked in warm water becomes glutinous and is often used as a vegan substitute for eggs in baking. They might work well as a replacement for the vital wheat gluten.
This is my third time with this recipe. Fantastic if you are looking for substantial food in winter. I’ve been using the wheat gluten, but it’s a little pricey if you are on a budget. If I run out I might just try it without and see if it results in a began sloppy joe!
Hi, I live in Mexico City and it is really hard to find wheat gluten, I want to make this recipe because it sounds delicious but there is just no wheat gluten anywere around here… what can I substitute with? Please advice, Thank you! :)
Guilla – I haven’t tried it without the wheat gluten, but a few people in the comments mention using a vegan egg substitute like ground flaxseed with water to act as the binder. Maybe you can try that?
Just ate mine! Yum! My carnivore boyfriend liked it too!
Wow, this looks so very very delicious!!!
Just made this and it turned out great! Thanks for the recipe!
A great alternative for the gluten-sensitive:
http://blog.fatfreevegan.com/2012/04/dreenas-no-fu-love-loaf.html
And one more gluten-free:
http://blog.fatfreevegan.com/2010/11/thanksgiving-meatless-loaf.html
BTW, thanks, I LOVE your Home Style Vegan Meatloaf (among others) and personally have no gluten issues!
This looks great…can’t wait to try. I will probably use oats or brown rice in place of vital gluten…as a binder.
Orgran makes a gluten substitute with pea protein that worked great in my chickpea cutlet attempt.
Love this! Will try it soon. I’d love it if you made this into a youtube video!!
Thank you for this recipe, I made this for my super-meat-enthusiast omnivore boyfriend and he really enjoyed it. Made some simple oven roasted thyme sweet potato fries to go with it. It was a total success. :)
These were really tasty and easy. I used Bob’s Red Mill Vital Wheat Gluten. We glazed the loaves with vegan BBQ sauce. Nice weeknight meal. Thanks!
Can mini loaf pans be used for this recipe?
I haven’t tried it with mini loaf pans, I just place the loaves on a tin foil lined baking sheet. I’m guessing it would work, I would love to hear how it went if you decide to give it a try. :-)