Name: Holiday Chickpea Veggie Loaf
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
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 tbsp olive oil ((for the oil-free option, use 1/4 cup vegan dry white wine or vegetable broth)); 2 medium carrots, peeled and chopped; 2 medium celery stalks, chopped; 1/4 cup onion, chopped; 3/4 tsp fine sea salt salt, divided ((plus more to taste, if desired)); (2) 15 oz. cans chickpeas, drained and rinsed; 2 tsp dried thyme; 1 tsp ground sage; 1/4 tsp white pepper; 1/4 cup gluten-free vegetable broth; 1/4 cup plain vegan & gluten-free bread crumbs; 3 tbsp chickpea flour (aka garbanzo bean flour)

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.

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.

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 21 votes

Holiday Chickpea Veggie Loaf

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 -8

Calories 225kcal

Author Sherri Hall

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

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.

Holiday Chickpea Veggie Loaf [Vegan]

How to make this holiday chickpea veggie loaf

Storing leftovers

Reheating leftovers

More gluten-free, vegan holiday recipes

Holiday Chickpea Veggie Loaf

Ingredients

Instructions

Suggested Equipment/Tools

Notes

Nutrition

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How to make this holiday chickpea veggie loaf

Storing leftovers

Reheating leftovers

More gluten-free, vegan holiday recipes

Holiday Chickpea Veggie Loaf

Ingredients

Instructions

Suggested Equipment/Tools

Notes

Nutrition

You Might Also Enjoy...

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