This Beans and Walnuts Vegan Meatloaf takes a classic comfort recipe and makes it into a meatless dish that everyone will love. Changing the meat for beans and walnuts makes this "meat"loaf vegetarian- and vegan-friendly as well as lower calorie!
Servings: 10 servings
- 2 tbsp olive oil
- 1 onion finely chopped
- 2 garlic cloves crushed
- 1 cup chickpeas cooked, rinsed, and drained
- 1 cup white beans cooked, rinsed, and drained
- 1½ cup walnuts
- ½ cup breadcrumbs
- ¼ cup ground flaxseed
- 2 tbsp tamari
- ¼ cup vegetable broth
- 1 tbsp dried oregano
- ½ tsp thyme
- salt and pepper to taste
- ¼ cup ketchup
- 2 tbsp maple syrup
- In a skillet, heat olive oil over medium-high heat. Add onion and cook for 10 minutes. Add the garlic and cook another minute. Remove from heat and place in a large bowl. Set aside.
- Mix the chickpeas and white beans in a food processor for a few seconds until they achieve a coarse texture. Transfer to a large bowl.
- Coarsely grind the walnuts in the food processor until they achieve a coarse texture. Transfer to the large bowl with bean mixture.
- Add the rest of the ingredients to the bowl and mix well.
- Place the mixture in a bread pan.
- In a small bowl, mix sauce ingredients and then pour evenly over the top of the meatloaf.
- Bake at 350°F for 45 minutes. Let stand for 20 minutes before serving.
Calories: 266kcalCarbohydrates: 24gProtein: 8gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 10gMonounsaturated Fat: 4gSodium: 123mgPotassium: 341mgFiber: 5gSugar: 8gVitamin A: 66IUVitamin C: 2mgCalcium: 81mgIron: 2mg
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
Erin Wahl says
Just made this. So yummy! Next time I'll add a little more tamari.