Holiday Chickpea Veggie Loaf [Vegan]

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 - step by step

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!

If you are looking for an oil-free gravy, check out our gluten-free vegan gravy with white wine, 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

• 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

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.