Vegan Meatloaf
Serves 8
10 mins prep
48 mins cook
0 mins total
This Gluten-Free Vegan Meatloaf is truly a DELIGHT! It is easy to make, packed with flavor and rich in protein and fiber for a most delicious, healthy holiday meal or entree any time of year! Top it off with my Vegan Cashew Gravy and you will be in food bliss in no time!
2 servings
Congratulations!
Save $4 cashback on Pete and Gerry's Brown Pasture Raised Eggs Large 12 ea. Scan QR-code and claim coupon
Claim $4 coupon
Congratulations!
Save $4 cashback on Pete and Gerry's Brown Pasture Raised Eggs Large 12 ea. Scan QR-code and claim coupon
Preheat oven to 350°F (180°C).
In a skillet over medium heat add oil, garlic and bell pepper. Saute for 5 minutes. Set aside.
In a food processor or blender combine chickpeas, black beans, walnuts and rice. Pulse until coarsely combined.
Add sauteed pepper and garlic to food processor or blender with previous ingredients. Blend until mostly smooth (it’s okay if there are a few chuncks of beans or nuts).
Pour batter into a large mixing bowl and add remaining ingredients. Mix until combined.
Place a thin strip of parchment paper into a greased loaf pan (see photos above in post).
Pour vegan meatloaf batter into prepared loaf pan.
Using wet hands, press and pat the batter into an even layer in the pan.
Bake for 50 minutes, or until all is firm, browning and has a nice crust on top.
Remove the loaf from the oven and cover with aluminum foil. Let rest for 15 minutes.
Remove the loaf from the pan by lifting the ends of the parchment paper strip and placing the loaf gently on a serving platter or plate.
Slice, and serve with Vegan Cashew Gravy.
Enjoy!
