*Edited October 2018 to alter a few things!* The BBQ Glazed Chickpea Loaf was created in preparation for my first Thanksgiving as a veghead in 2017. I challenged myself to create some staples for a vegan holiday dinner. I debated purchasing a Tofurky Roast and calling it a day, but since I had a looong weekend I decided to take a day to prepare some food for holiday dinners! One of the dishes I made was this yummy BBQ Glazed Chickpea Loaf!

I am extremely happy with the outcome of this loaf as it resulted in tasting a lot like my Grandpa’s stuffed peppers (that he made with meat) that I loooved when I was a kiddo. Undoubtedly, that means success to me!!!

The BBQ Glazed Chickpea Loaf is not only hearty and delicious, it is also very effortless to whip together which makes it perfect main for a dinner. This dish is completely vegan and moreover, I promise that you won’t miss the meat in this loaf!

Print BBQ Glazed Chickpea Loaf Ingredients 2 cans chickpeas drained and rinsed

1 onion chopped

2 stalks celery chopped

2 carrot peeled and chopped

3 mushrooms chopped

2 cloves garlic finely chopped

1 red bell pepper chopped

1/2 cup plant milk I used cashew milk

2 tbsp soy sauce

2 tbsp tomato paste

2 cups panko crumbs

2 tbsp ground flax

salt and pepper to taste BBQ Glaze 2 tbsp tomato paste

4-5 tbsp bbq sauce Instructions Preheat oven to 375F. Heat oil on pan. Sautee mushroom, celery, carrot, onion, garlic, pepper, and 1/2 can of chickpeas until lightly tendered. Mix all ingredients (other than the 1.5 cans of chickpeas) into a bowl. Spoon half of the mixture into a food processor. Blend. Add in other half. Blend. Add in chickpeas 1/2 can at a time to keep from over blending. Line 9" loaf pan with foil. Press mixed ingredients into pan and bake for 30 minutes. Stir tomato paste and BBQ sauce together (Sweet Baby Ray's is an awesomely delicious vegan BBQ sauce but use whatever one you prefer). Remove loaf after 30 minutes and spoon 3/4 of the glaze over top of loaf. Bake loaf for another 25-30 minutes. Brush the remainder of the glaze over top of loaf. Allow loaf to cool at least 15 minutes before removing foil and loaf from pan. Cool for an additional 15-20 minutes (either in fridge or room temp) before slicing. Pair with sides of choice and enjoy! 🙂



Viola! You have a delicious dinner! Check out the Mushroom Gravy Recipe to pour over the loaf! 🙂



Tip:: The longer you leave the loaf the more firm it will get. If you find the texture of the loaf to be too soft for your liking initially, you should make the loaf in advance (either a few hours before eating or a day before). This will allow the loaf to become more firm. Personally, I find that the loaf tastes best when refrigerated overnight but it all depends on your texture preference! 🙂

**The BBQ Glazed Chickpea Loaf can be refrigerated for 1 week and frozen for 2-3 months.

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