Easy, Quick and Savoury Vegan Meatloaf

vegan meat loaf

This easy succulent, savoury vegan meatloaf recipe by the Vegan Bandit is sure to be the fastest meatloaf you’ve ever made! It goes together in just 15 minutes and bakes for 30 – giving you an amazing dish that is ready to serve in just 45 minutes!



1 small yellow onion, finely chopped
2 celery stalks, finely chopped
3 large carrots, peeled and diced
1 can chickpeas, 15 oz, drained and rinsed
4 garlic cloves, peeled and minced
soy sauce, 2 tbsp
lemon juice, 1 tsp
lemon zest, 1 tsp
fresh basil, 1 tbsp
fresh oregano, 1 tbsp
dried sage, 1/4 tsp
panko breadcrumbs, 3/4 cup
vital wheat gluten, 1/2 cup
vegetable broth, 1/4 cup
fresh parsley, chopped, 2 tbsp
olive oil
ketchup (optional)


In a large pan, heat a drizzle of olive oil. Fry the onion until it is nearly see through, but not browned.
Then immediately add the carrot and celery. Cook for 5-7 minutes, stirring occasionally, until vegetables are just softened. Remove from stove-top.
Preheat oven to 375 degrees.
Drain and rinse the chickpeas.
Pour the chickpeas into a large bowl, and smash with a fork or potato masher.
Combine the remaining ingredients in the bowl – garlic, soy sauce, lemon juice, lemon zest, basil, oregano, sage, breadcrumbs, vital wheat gluten, and vegetable broth.
Mix well and knead for a few minutes – the gluten will help everything stick together.
Form the mixture into a large ball. Divide the ball into two pieces, and shaped into meatloaf loaves.
Lightly grease a baking sheet, and arrange the loaves.
Brush both sides of the loaves with a bit of olive oil.
Bake for 20 minutes.
Flip the meatloaf loaves, brush some ketchup onto the top of the loaves as a glaze, and bake 10 additional minutes.
Top with fresh parsley, and serve.

Keywords: vegan meatloaf

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