Vegan “Meatloaf” with BBQ sauce

I had a lovely blog supporter reach out to me, requesting a high-protein dish for their Thanksgiving dinner, thus, I have created a vegan “meat”loaf.  It has chickpea and mushroom base with a delicious smokey bbq sauce to top it off. This will pair beautifully with my vegan Creamy Mash with Chives recipe and my Green Bean Casserole. I hope you enjoy this as much as my family did.


  • 780g chickpeas (precooked) keep 2 tbsp of the chickpea water.
  • 150g breadcrumbs.
  • 200 diced mushrooms.
  • A handful of chopped parsley.
  • 1 tsp smoked paprika.
  • 1 tsp thyme.
  • 1 tsp oregano.
  • 1 onion.
  • 1 celery.
  • 2 garlic cloves.
  • 2 tbsp soy sauce.
  • 2-3 tbs of oil.
  • 3 tbsp plant-based butter.
  • Salt & pepper to taste.

Note: if you have a favourite BBQ sauce, feel free to use that and just mix it into a quarter cup of tomato sauce.


  • 680g passata.
  • 1 small red onion.
  • 2 garlic cloves.
  • 2-3 tbsp of dark molasses sugar.
  • 2 tbsp of apple cider vinegar.
  • 2 tbsp soy sauce.
  • 1/2 tsp of powdered ginger.
  • 1/2 tsp smoked paprika.


  1. First, preheat the oven to 200°C (392°F). Then, prep the vegetables by chopping the parsley, followed by, dicing the onion, celery and mushrooms.
  2. Then, preheat a pan with a tablespoon of oil. First, add the onions and sauté them for a minute, followed by the mushrooms. Continue sautéing them until they are slightly brown. Once done, let them rest off the heat.
  3. Next, put the drained and rinsed chickpeas into a large bowl. Mash them or blend them with a hand blender (they don’t have to be completely smooth).
  4. Now, add in the grated garlic, smoked paprika, chopped parsley, soy sauce, oil, thyme, salt, oregano, sauté mushrooms, celery and onion. Mix well and reseason to taste.
  5. Place the mix into your loaf pan (mine was 14 inches). Flatten the mixture down, top it with squares of butter and then cover it with tin foil before placing it in the middle of the oven (this will prevent it from drying out). Once, it is in the oven turn the temperature down to 180°C (350°F) and cook for 25minutes.                             Now it is time to prepare the sauce!
  6. First, dice the onion and grate the garlic cloves.
  7. Then, preheat a pot/ deep pan with a tablespoon of oil. Fry the onions and garlic for a minute before adding the passata.
  8. Next, add a quarter cup of water, mix it and allow the tomato sauce to come to a boil. Once it starts bubbling mix it again. Then, add in the remaining ingredients and let it cook on medium heat for 5 minutes.
  9. Now, turn the heat low and continue to cook for 10-15 minutes.                                Back to the loaf.
  10. Take the loaf out of the oven and remove the tin foil. Place it back in the oven for 10 minutes.
  11. Finally, take the sauce off the heat and pour it over the “meatloaf”. Note: you will have excess sauce leftover, save it for the individual “meatloaf” slices. Place it back in the oven for a further 10minutes. Take it out and allow it to cool slightly before serving.fullsizeoutput_121.jpeg

5 Comments Add yours

  1. Melinda says:

    Sounds delicious! I’m working on my Thanksgiving meal plan right now. I’m giving Vegan Wellington a try – my fingers are crossed! 😉 Thanks for sharing ❤

    1. Good luck! I was thinking of making one for Christmas 😋

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