Holiday Chickpea Veggie Loaf [Vegan]

BySireesha
40 Comments

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.

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holiday chickpea veggie loaf on platter topped with gravy

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!

overhead of sliced loaf with gravy on serving platter

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.

celery, carrots and onion cooking in non-stick pan

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.

Chickpeas, veggie mixture and seasonings in a food processor

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.

Chickpea loaf mixture with bread crumbs, flax eggs and chickpea flour in a mixing bowl

Form the mixture into a loaf shape and press evenly into a loaf pan greased with olive oil cooking spray.

chickpea loaf formed in a loaf pan

Alternatively (and for the oil-free option), you use parchment paper to line the loaf pan.

uncooked loaf in parchment-lined loaf pan

Bake for 45-50 minutes. Allow to cool for at least 10-15 minutes before serving.

Cooked chickpea loaf in loaf pan
loaf in parchment-lined loaf pan after cooking

Slice and serve.

loaf with one slice cut off on serving platter

Top with our chickpea flour gravy or your favorite gravy recipe and enjoy!

front view of sliced loaf with gravy on serving platter

If you are looking for an oil-free gravy, check out this 911 vegan gravy from Fat Free Vegan Kitchen or this magical vegan turkey(less) gravy from Plant Power Couple.

Storing leftovers

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.

Reheating leftovers

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

overhead close-up of loaf with gravy on platter
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5 from 22 votes

Holiday Chickpea Veggie Loaf

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. Serve topped with our chickpea flour gravy for the ultimate flavor combination!
Course Dinner
Cuisine American
Keyword chickpeas, gluten free, meatless monday, vegan, vegetarian
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 -8
Calories 225kcal
Author Sireesha A.

Ingredients

  • 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)

Instructions

  • 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)

Suggested Equipment/Tools

Food Processor

Notes

*You may want to add more salt to the chickpea loaf mixture, especially if you are using a low sodium vegetable broth. You can taste test after mixing and add more as desired.
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.
The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice. Please note that nutrition facts for this recipe were calculated without gravy or any other condiments. In addition, the nutrition calculator used did not include the olive oil spray for greasing the loaf pan.

Nutrition

Calories: 225kcal | Carbohydrates: 28g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Fiber: 8g

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.

©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.

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5 from 22 votes (4 ratings without comment)

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40 Comments

  1. 5 stars
    My chickpea loaf turned out amazing. I didn't have sage so I used poultry seasoning. So much flavour and it didn't fall apart.Thanks.

    Reply

  2. 5 stars
    That gravy, and that chickpea loaf....oh my. Will I miss meat? not at all! I'd be happy to eat this any day. Looks so delicious!

    Reply

  3. 5 stars
    What a creative recipe uaing chickpeas. So delicious. I will soon try your recipe. Merry Christmas and Happy Holidays 🙂

    Reply

  4. 5 stars
    Oh WOW! How delish does this look!!! I've never made a loaf like this...especially vegan and gluten free all in one! Looks amazing and I'm definately going to give it a try!

    Reply

  7. 5 stars
    This looks really good! I'm always looking for meat substitute recipes, and this is one I would definitely try!

    Reply

  9. 5 stars
    I have never made a loaf with chickpeas. This looks so interesting. I bet it tasted delicious. I can't wait to try this. I love chickpeas

    Reply

  10. 5 stars
    Wow. What a treat to serve to my vegetarian friends at Christmas parties. Usually they bring their own protein...not this time! Thanks for sharing.

    Reply

  12. 5 stars
    My granddaughter's birthday was on Thanksgiving this year, so I imagine it will often be on Thanksgiving and she will get to eat a lot too! This loaf looks wonderful!

    Reply

  13. 5 stars
    How terrific! I really have been thinking a lot lately about how difficult it is for my vegetarian and vegan friends (and readers) at the holidays. So often, there isn't really a special main dish for them to look forward to, and they're sort of just forgotten and left to cobble together a meal out of whatever side dishes work for them. Not very fun! This yummy loaf is a perfect solution - so full of great flavors and truly a main dish to look forward to eating! I'm really excited to find this recipe, and definitely pinning to share, as well! Thanks - and happy holidays!

    Reply

  15. 5 stars
    Love all of the Thanksgiving flavors in this vegan loaf. Plus it's packed with a lot of protein and fiber. That's a win-win!

    Reply

  16. 5 stars
    So cool, never thought it is possible to make such a delicious loaf dinner (oh, and that sauce!)

    Reply

  17. You are killin' it lately with the chickpeas, Sherri! I had no idea you could use chickpeas to create a meatloaf...or a chickpealoaf? 🙂 We have a good friend here whose birthday rotates around Thanksgiving as well. It's fun to celebrate both at the same time, but he notes that they're always traveling to visit family for Thanksgiving and sometimes he just wants to be at home. I get that! Either way, I hope you have a wonderful birthday and Thanksgiving this year! 🙂

    Reply

    1. I am finding I can make almost anything with chickpeas! They are so versatile! I am lucky I get to stay at home for Thanksgiving and do all the cooking...lol 😉 Thank you so much for the birthday and Thanksgiving wishes and Happy Thanksgiving to you too!

      Reply

  21. 5 stars
    Wow! All my favorite Thanksgiving Day flavors. This looks perfect for my veggie loving friends. So happy to find something that I know they will love.

    Reply