Vegan Chickpea Meatloaf (Gluten-Free Option)

two slices of chickpea meatloaf with glaze resting on parchment paper.

Vegan Chickpea Meatloaf (Gluten-Free Option)

Prep Time 20

Cook Time 55

Resting time 40

Total Time 1 55

Servings:7 servings

Author: Lori Rasmussen, My Quiet Kitchen

This vegan chickpea meatloaf is hearty, wholesome, and full of flavor and texture. With mushrooms, kale, walnuts, and wild rice, it's a beautiful centerpiece for the holiday season. Gluten-free and oil-free, whole-food plant-based (WFPB) with a nut-free option.

Serves 5 to 7 people, depending on side dishes and appetites.

Ingredients
US Customary | Metric

1 ½ cups cooked wild rice
1 small onion, chopped
8 ounces baby bella or white button mushrooms, roughly chopped
6 cloves garlic, minced
1 small bunch green kale, stems removed, chopped
2 teaspoons poultry seasoning blend
1 teaspoon dried thyme - or 2 tablespoon chopped fresh thyme
½ teaspoon smoked paprika
2 (15 oz) cans chickpeas, rinsed, drained and patted dry - or 3 ¼ cups cooked chickpeas
¾ cup raw walnut halves - or ⅔ cup raw sunflower seeds for nut-free.
2 tablespoons white wine vinegar - or 1 ½ tablespoon apple cider vinegar
3 tablespoons tamari - or soy sauce if not GF
1 teaspoon fine sea salt
½ to 1 teaspoon black pepper
¼ cup flour such as spelt or whole wheat or chickpea or rice flour (for GF)

Optional Glaze (select 1 of the following):

1 to 2 tablespoons vegan worcestershire - (not GF)
1 to 2 tablespoons reduced, good quality balsamic vinegar - tap for recipe
equal parts tamari and maple syrup

Instructions

If you haven't already, cook wild rice according to package instructions, then set aside. Preheat oven to 375 degrees F, and line a 1.5 Qt. loaf pan with parchment paper (this makes it easy to lift the loaf out of the pan after cooking).
Preheat a large saute pan over medium heat. Dry sauté the onion and mushrooms until softened, about 10 minutes. Add the garlic, poultry seasoning, thyme, and paprika, and cook for another minute, stirring frequently. Season with a pinch of salt and pepper.
Add the chopped kale to the pan, and cook until dark green and wilted, about 2 minutes. Remove from heat.
In a large food processor pulse the chickpeas, walnuts, vinegar, tamari, salt, pepper, and flour until chunky (about 8 pulses). Transfer to a large mixing bowl. Now add the sautéed vegetables to the food processor, and pulse 5 or 6 times or until the kale is shredded. Transfer the veggies to the mixing bowl.
Stir to combine the chickpea mixture and vegetables, then stir in the cooked wild rice.
Spoon the mixture into the prepared pan, and use a large spoon or spatula to firmly and evenly pack it down into the pan. Bake for 30 minutes. If adding a glaze on top, brush that on now. Return the loaf to the oven and bake for another 10 to 15 minutes or until the top edges are golden and the center of the loaf is hot and only slightly soft when pressed. *Total bake time is about 45 minutes.*
Let the loaf rest in the pan for 15–20 minutes, then lift out by the parchment paper onto a cutting board or platter. Allow to cool for another 15 to 20 minutes, then slice and serve.

Notes

Tips

Refer to the process photos above for proper texture.

Chickpea meatloaf is especially hearty and rustic thanks to the varying textures, so you don't want to over-process the ingredients (we don't want a puree). At the same time, you don't want the pieces to be too large or the mixture won't hold together as well. Don't stress, though! Even if it's a little crumbly, it still tastes amazing.

This recipe is made with gluten-free, whole-food ingredients (unless you use wheat flour). So it is more fragile than a veggie loaf with gluten or other binders.

Storage

Store leftover chickpea meatloaf in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months (thaw overnight in the fridge). Reheat individual servings in a microwave or in a non-stick pan on the stove.

Nutrition