• NicoleDeRosa

Chickpea Mushroom Loaf

As a rich source of vitamins, minerals and fiber, chickpeas may offer a variety of health benefits, such as improving digestion, aiding weight management and reducing the risk of several diseases. Additionally, chickpeas are high in protein and make an excellent replacement for meat in vegetarian and vegan diets.

I personally prefer not to use liquid smoke in this recipe, so I left that as optional for you. But, I do love Annie’s vegan Worcestershire sauce which is key. It gives it a smoky, sweet, savory flavor with a delicious tang. My brother and father (both meat eaters) took a bite and said it tastes like real meatloaf...but even better!

Whether you are a meat lover or not, this dish is for you!

I love that this recipe is so healthy! It is so easy to create simple, yummy dishes that taste like the real deal. The homemade tomato glaze is absolutely mouth watering! It is a healthy, yummy all natural ketchup made without refined sugar.



○ 2 tsp coconut oil (I use: Dr. Bronner's brand)

○ 1/4 c chopped red onion

○ 2 stalks celery, chopped

○ 5 cloves garlic, minced

○ 15 oz. can of chickpeas, drained and rinsed

○ 1 3/4 cup blended cooked mushrooms (cook then food process)

○ 2 tablespoons liquid smoke (Optional)

○ 3 tsp Annie’s vegan Worcestershire sauce

○ 1 1/4 c stale gluten free breadcrumbs (I use: Food For Life: Ezekiel bread or Silver Hills Bakery, both at Whole Foods)

○ 1/2 tsp sea salt

○ 1/2 tsp ground black pepper

○ 2 flax eggs (I use: pasture raised Vital Farms brand - brown box and mix with ground flax-meal)

○ 3 tbs organic tomato paste

○ 3/4 tsp thyme (I use: Simply Organic brand but you can use fresh if you prefer)

Homemade Ketchup Glaze

○ 2 tbs organic no sugar added tomato paste

○ 1 tsp maple syrup (I use: 365 brand, Dark Maple Syrup)

○ 2 tsp apple cider vinegar

○ 1 tsp Amy's vegan worcestershire sauce

○ 1/4 tsp sea salt


1. Preheat oven to 375 degrees Fahrenheit. Spray a loaf pan with coconut oil. It's definitely a good idea to line the pan with parchment paper, so it is easier to remove the loaf.

2. On a skillet, heat up coconut oil. Add garlic, red onions and celery. Saute until the onions are translucent and the celery is soft, so about 5 minutes.

3. In a large mixing bowl, add all of the ingredients, except the mushrooms. Gently toss until everything is coated. Then add in a food processor and pulse. Add in the mushrooms when everything is ~almost done~. You do not want to over pulse because it will turn into mush. You want to see chunks.

4. Add mixture into pan. Smooth down the top with a spatula then add the tomato glaze. Bake for about 45-60 minutes. Check with a toothpick or fork. If it comes out mostly clean then it is ready.

5. Remove from the oven and give it about 30 minutes too cool. Slice and enjoy!

I'd love to see you make this recipe and tell me how it turned out!
If you make this or any of the other recipes on my site,
be sure to use the tag

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