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  • 3 1/3 cups cooked chickpeas, or 2 – 14 oz. cans drained and rinsed
  • One half of a large onion, diced
  • 2 celery stalks, chopped
  • 2 carrots, diced
  • 2 garlic cloves, minced
  • 2 cups panko breadcrumbs (oatmeal or matzo meal works too)
  • 1/2 cup plain plant-based milk
  • 3 Tablespoons vegan Worcestershire sauce
  • 2 Tablespoons soy or tamari sauce
  • 1 teaspoon dry Italian herbs
  • 2 Tablespoon ground flaxseed
  • 2 Tablespoons tomato paste
  • 1 teaspoon liquid smoke (optional)
  • 1/4 teaspoon black pepper
  • 2 large sweet potatoes, chopped
  • 2 large russet potatoes, chopped
  • unflavored plant-based milk for mixing and mashing potatoes
  • 1/2 cup tomato paste
  • 1/4 cup maple syrup
  • 1/4 cup apple cider vinegar
  • 1/4 cup soy sauce
  • 2 teaspoons paprika

with Orange Mashed Potatoes and Red Gravy


  1. Preheat oven to 350º
  2. Pulse chick-peas in a food processor until broken or mash with a fork.
  3. Mix remaining ingredients in a large bowl.
  4. Line a baking sheet with parchment paper and press mixture into a loaf.
  5. Boil chopped potatoes in boiling water until fork tender.
  6. Bake meatloaf for 20 minutes in a 350º oven.
  7. Mix red gravy ingredients in a mid size bowl.
  8. Transfer half the sauce to a gravy boat or serving bowl with spoon.
  9. Remove loaf pan and spoon the other half of gravy over the top and glaze
    the sides of loaf with a brush or knife.
  10. Continue baking for 10 minutes.
  11. Remove from oven and allow to set for about 10 minutes before slicing into.

Special Note:

• This recipe was filmed for our YouTube cooking video series “One Dozen Family Favorites.”
• Serve with a green vegetable such as peas, broccoli, or green beans.
• It’s also great re-heated in an earthen ware pot the next day.
• We think your family will love this great meal!

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