This flavorful chickpea veggie loaf is packed with carrot, celery and onion and features the flavors of thyme and sage, making it the perfect vegan main course for any holiday such as Thanksgiving, Christmas, Easter and more! This meatless main is gluten-free and nut-free too and has an oil-free option.Jump to Recipe
This chickpea loaf is the perfect gluten-free and vegan alternative to turkey this Thanksgiving.
This tasty main is loaded with the traditional flavors of the holidays such as carrot, celery, onion, thyme and sage.
And it pairs perfectly with this gluten-free and vegan chickpea flour gravy that is a hit with vegans and omnivores alike.
It's truly a winner of a holiday dinner!
How to make this holiday chickpea veggie loaf
Preheat oven to 400° F. Make flax eggs and set aside.
Heat olive oil over medium heat in a large skillet.
Add chopped carrot, celery and onion and season with salt.
Cook on medium for 5-7 minutes until onion is translucent and vegetables begin to soften.
Turn off heat and let stand for 1-2 minutes.
For the oil-free option, cook veggies with vegan white wine or vegetable broth.
Add chickpeas, thyme, sage, white pepper, salt and the chopped veggie mixture to a food processor.
Process on low or pulse until everything is well combined but not pureed, scraping down the sides as needed.
Transfer chickpea mixture to a mixing bowl.
Add flax eggs, vegetable broth, gluten-free bread crumbs and chickpea flour and use a spoon to mix in.
Form the mixture into a loaf shape and press evenly into a loaf pan greased with olive oil cooking spray.
Alternatively (and for the oil-free option), you use parchment paper to line the loaf pan.
Bake for 45-50 minutes. Allow to cool for at least 10-15 minutes before serving.
Slice and serve.
Top with our chickpea flour gravy or your favorite gravy recipe and enjoy!
Store leftovers in an airtight container in the refrigerator for up to 3 days.
You can also freeze leftovers in an airtight container for up to 3 months.
If desired, line the bottom of the container with leftover gravy and top the pieces of chickpea loaf with some more before freezing.
You can also cover the container with plastic wrap before sealing with the lid to avoid freezer burning.
Reheat leftovers in a 400° F oven in a covered casserole dish that has been lightly coated with olive oil spray until warmed throughout.
Alternatively, you can place leftover pieces on a parchment-lined baking sheet, cover and cook in a 400° F oven until thoroughly heated.
You can also microwave the leftovers in a covered microwave-safe dish in 30-second intervals until warmed throughout, but note that the loaf will get mushy using this method.
If you have frozen the leftovers, be sure to allow them to thaw in the refrigerator before reheating.
More gluten-free, vegan holiday recipes
- Maple Dijon Baked Tempeh
- Vegan Cream Cheese Mashed Potatoes
- Apple Walnut Stuffing
- Vegan Green Bean Casserole
- Vegan Cranberry Sauce
- Roasted Butternut Squash and Brussels Sprouts with Pomegranate
- Vegan Mac and Cheese
- Vegan Pear Crisp
- Pumpkin Pie Truffles
- Sugar Cookie Truffles
Holiday Chickpea Veggie Loaf
- olive oil spray, for greasing the loaf pan (omit for oil-free option)
- 2 flax eggs (2 tablespoons ground flaxseed whisked with 6 tablespoons water and left to set for at least 10 minutes)
- 2 tablespoon olive oil (for the oil-free option, use ¼ cup vegan dry white wine or vegetable broth)
- 2 medium carrots, peeled and chopped
- 2 medium celery stalks, chopped
- ¼ cup onion, chopped
- ¾ teaspoon fine sea salt salt, divided (plus more to taste, if desired)
- (2) 15 oz. cans chickpeas, drained and rinsed
- 2 teaspoon dried thyme
- 1 teaspoon ground sage
- ¼ teaspoon white pepper
- ¼ cup gluten-free vegetable broth (ensure broth is oil-free for oil-free option; if you use a low sodium broth, you may want to add more salt to the chickpea mixture)
- ¼ cup plain vegan & gluten-free bread crumbs
- 3 tablespoon chickpea flour (aka garbanzo bean flour)
- Preheat oven to 400° F.
- Spray loaf pan with olive oil cooking spray and set aside. For the oil-free option, line loaf pan with parchment paper.
- Whisk ground flaxseed and water together with a fork and set aside.
- Heat olive oil over medium heat in a large skillet. Add chopped carrot, celery and onion and season with ¼ teaspoon salt. Cook on medium for 5-7 minutes until onion is translucent and vegetables begin to soften. For the oil-free option, add veggies and wine or broth and cook over medium heat until onion is translucent and vegetables begin to soften (this method may take a few extra minutes). Turn off heat and let stand for 1-2 minutes.
- Add chickpeas, thyme, sage, white pepper, *½ teaspoon salt and the chopped veggie mixture to a food processor. Process on low or pulse until everything is well combined but not pureed, scraping down the sides as needed.
- Transfer chickpea mixture to a mixing bowl. Use a spoon to stir in flax eggs, vegetable broth, gluten-free bread crumbs and chickpea flour.
- Form the mixture into a loaf shape and press evenly into greased or parchment-lined loaf pan. Bake for 45-50 minutes.
- Allow to cool for at least 10-15 minutes before serving. Best enjoyed topped with gluten-free, vegan gravy.
(Please refer to the post above for instructional photographs and other helpful information for this recipe)
This post originally appeared on Watch Learn Eat on November 14, 2018. It has been republished to reflect both recipe and photo revisions. Some changes to the story were also made.
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