Vegan Chickpea Meatloaf – Hearty, Moist & Full of Flavor | Veganer Kichererbsen-Hackbraten Herzhaft, saftig und wunderbar aromatisch

 

Dear Friends,

apologies for the images - this isnt presented very professionally and nice but someone was very hungry this sunday...

I made this vegan no meat loaf from scratch to prepare a traditional sunday meal for my son and myself, made mashed potatoes from scratch and some red cabbage plus a vegan gravy with pea and mushrooms... it was super delicious taste wise...

The meatloaf has a fantastic flavor - its very traditional amercian meat loaf taste and texture. the base is mainly chickpeas and oats so we are quite close to the real thing but you know its not meat and still love it, my son had it as left overs the next day it was even better.

To produce it is super easy and quickly done.. so i recommend this highly for vegan beginners its a lovely dish that you can serve anyone its just very delicious and satisfying. This is a moist meat loaf but i recommend to make some kind of sauce as it is delicious and makes it even nicer to enjoy!

Vegan Chickpea Meatloaf

A comforting, traditional-style vegan loaf — hearty, moist, and full of flavor.

This easy plant-based meatloaf has the classic flavor and texture of a traditional American meatloaf — but made entirely from chickpeas and oats! It’s savory, moist, and perfect for cozy Sunday dinners. Serve with mashed potatoes, red cabbage, and vegan gravy for a complete comfort meal.

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Ingredients

For the Loaf:

• 1 onion, finely chopped

• 2 garlic cloves, minced

• 1 medium carrot, grated

• 2 celery stalks, finely chopped

• 2 spring onions, chopped

• 2 cans chickpeas (drained; reserve aquafaba if desired)

• 2 tbsp ground flaxseed + 6 tbsp warm water (for vegan “egg”)

• 1 tsp paprika

• 1 tsp marjoram (dried)

• 1 tsp thyme (dried)

• 1 tsp cumin

• ½ tsp salt

• ½ tsp pepper

• 2 tbsp vegan Worcestershire sauce or soy sauce

• 1 tsp mustard

• ½ tsp hot sauce (optional)

• ½ cup rolled oats

For the Glaze:

• 2 tbsp tomato paste

• 2 tsp apple cider vinegar

• 1 tbsp maple syrup

• 2 tbsp soy sauce (or ketchup + BBQ sauce mix)

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Instructions

1. Preheat oven to 325°F / 170°C and line a loaf pan with parchment paper.

2. Mix flaxseed and water; set aside to thicken.

3. Sauté onion, garlic, carrot, celery, and spring onion in a little oil until softened.

4. Mash chickpeas with a fork or pulse in a food processor until coarse.

5. Combine chickpeas, flax mixture, spices, sauces, mustard, and oats.

6. Add sautéed vegetables and mix until cohesive.

7. Press mixture into the loaf pan and smooth the top.

8. Stir together glaze ingredients and brush over the loaf.

9. Bake for 45–50 minutes, until golden and firm.

10. Let cool for 10 minutes before slicing.

Serve warm with mashed potatoes, red cabbage, and vegan gravy.

Storage: Keeps for 3 days in the refrigerator. Reheat gently in the oven or air fryer.

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Veganer Kichererbsen-Hackbraten

Herzhaft, saftig und wunderbar aromatisch – ein Klassiker ganz ohne Fleisch.

Ein klassischer Sonntagsbraten in veganer Form: saftig, würzig und unglaublich lecker! Kichererbsen und Haferflocken sorgen für die perfekte Konsistenz – dazu eine würzige Glasur und der Braten schmeckt sogar am nächsten Tag noch besser.

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Zutaten

Für den Braten:

• 1 Zwiebel, fein gehackt

• 2 Knoblauchzehen, fein gehackt

• 1 mittelgroße Karotte, gerieben

• 2 Stangen Sellerie, fein gehackt

• 2 Frühlingszwiebeln, gehackt

• 2 Dosen Kichererbsen (à ca. 240 g Abtropfgewicht)

• 2 EL gemahlene Leinsamen + 6 EL warmes Wasser

• 1 TL Paprikapulver

• 1 TL Majoran, getrocknet

• 1 TL Thymian, getrocknet

• ½ TL Kreuzkümmel

• ½ TL Salz

• ½ TL Pfeffer

• 2 TL Worcestershire- oder Sojasauce

• ½–1 TL Senf

• ½ TL Chilisauce (optional)

• 40–60 g zarte Haferflocken

Für die Glasur:

• 2 EL Tomatenmark

• 2 TL Apfelessig

• 1 EL Ahornsirup

• 2 TL Sojasauce oder Tamari

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Zubereitung

1. Backofen auf 170°C Umluft vorheizen und eine Kastenform mit Backpapier auslegen.

2. Leinsamen mit warmem Wasser verrühren und quellen lassen.

3. Zwiebel, Knoblauch, Karotte, Sellerie und Lauch in etwas Öl anbraten, bis sie weich sind.

4. Kichererbsen abspülen, abtropfen lassen und grob zerdrücken.

5. Mit Leinsamenmischung, Gewürzen, Senf und Sojasauce vermengen.

6. Haferflocken und Gemüse hinzufügen, alles zu einer kompakten Masse mischen.

7. In die Form geben, glattstreichen und mit Glasur bestreichen.

8. 40–45 Minuten backen, leicht abkühlen lassen, aus der Form nehmen und servieren.

Tipp:
Mit 30 g Haferflocken bleibt der Braten saftig, mit 60 g wird er fester.
Passt wunderbar zu Kartoffelpüree, Rotkohl und veganer Bratensauce.