Turkey might be a Thanksgiving staple, but it's not your only option. With this chickpea and lentil meatloaf, you can make a vegetable-based entrée that everyone will love — even if they eat meat.
The process for making this vegan turkey alternative is easy: Cook vegetables on the stove top and combine them with chickpeas and lentils in a food processor. Mix everything with classic meatloaf ingredients (think tomato paste and balsamic vinegar), pack the mixture in a loaf pan, and bake it to perfection.
Video of the Day
Video of the Day
Thanks to the protein-packed chickpeas and lentils, this meatloaf is both satisfying and delicious. It's also completely plant-based, so all your guests can enjoy it. Happy Thanksgiving!
Quick Recipe Overview
SERVINGS: 8 servings
PREP TIME: 25 minutes
COOK TIME: 45 minutes
TOTAL TIME: 1 hour 10 minutes
Meatloaf Glaze
Things You'll Need
4 Tbsp. tomato paste
2 Tbsp. brown sugar
2 tsp. apple cider vinegar
1/2 tsp. salt
1. Combine the ingredients
In a small bowl, add the tomato paste, brown sugar, apple cider vinegar, and salt.
Whisk until smooth and combined. Set aside.
Vegan Chickpea and Lentil Meatloaf
Things You'll Need
15 oz. chickpeas, drained
1 1/2 cups green or brown lentils, cooked
1/2 yellow onion, diced
1 carrot, peeled and diced
1 cup breadcrumbs
3 Tbsp. tomato paste
3 tsp. balsamic vinegar
1 tsp. liquid smoke
2 Tbsp. ground flax seed
6 Tbsp. water
1 tsp. salt
1/2 tsp. ground black pepper
1 Tbsp. oregano, chopped
1 Tbsp. sage, chopped
3 Tbsp. oil
Tip
Feel free to replace the herbs with other varieties. Thyme, rosemary, and parsley work great in this recipe.
1. Make "flax eggs"
Preheat the oven to 400°F. Line a loaf pan with parchment paper.
In a bowl, combine 2 Tbsp. ground flax seed and 3 Tbsp. water. Whisk and let the mixture sit for 15 minutes, or until it develops a thick, gel-like consistency.
Tip
Flax eggs act as a binder in this recipe. You can usually find ground flax seed in the flour or cereal aisle of the grocery store. If you can only find whole flax seed, you can grind it at home using a spice or coffee grinder.
2. Cook the vegetables
While the flax seed is thickening, warm the oil in a pan. Cook the onions and carrots for 5 to 7 minutes, or until the onions become translucent. Add the garlic and cook for another 30 seconds.
Tip
You can add other vegetables, such as red bell peppers, celery, or broccoli. Simply chop them up and cook with the onions and carrots.
3. Blend vegetables, chickpeas, and lentils
In a food processor, add the cooked vegetables, chickpeas, and lentils. You might need to do this in batches if you have a small food processor.
Pulse until the ingredients clump together but some chunks remain.
Tip
Avoid over-processing the ingredients. Otherwise, the mixture will become too wet and soft.
4. Combine with other ingredients
Add the processed mixture to a large bowl. Follow with breadcrumbs, tomato paste, balsamic vinegar, liquid smoke, flax eggs, salt, black pepper, oregano, and sage.
Tip
To make this meatloaf gluten-free, use gluten-free breadcrumbs.
Mix well.
5. Bake the meatloaf
Transfer the meatloaf mixture to the parchment-lined loaf pan. Spread it into an even layer, then pack it down with a spatula.
Spread the tomato glaze on top.
Bake for 45 minutes, or until the tomato glaze darkens and a toothpick inserted in the meatloaf comes out clean. Top with chopped oregano, if desired.
6. Serve
Let the meatloaf cool for 10 minutes, then slice and serve with mashed potatoes, peas, or your favorite side dishes.
Tip
To make the meatloaf easier to cut, remove it from the pan and place it on a baking sheet. Slice the meatloaf with a large knife, which will allow you to pick up each piece and put it on plate. Also, for a cleaner cut, wipe down the knife before cutting each slice.
Happy Thanksgiving!
