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Ingredients

cooking spray 3 tablespoons olive oil, divided 1 onion, diced 2 carrots, diced 2 stalks celery, chopped 2 cloves garlic, minced 2 (15 ounce) cans garbanzo beans, drained 2 cups bread crumbs ½ cup almond milk ¼ cup ketchup, divided 2 tablespoons flaxseed meal 2 tablespoons soy sauce ½ teaspoon salt ½ teaspoon ground black pepper ½ teaspoon dried sage

Nutrition Info

357.2 calories carbohydrate: 54.1 g cholesterol: : - fat: 11.1 g fiber: 7.7 g protein: 11 g saturatedFat: 1.6 g servingSize: - sodium: 1070.1 mg sugar: 5.3 g transFat: : - unsaturatedFat: : -

Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch loaf pan with cooking spray.
Heat 1 tablespoon oil in a skillet over medium heat, stir in onion. Cook and stir until the onion has softened and turned translucent, about 3 minutes. Add carrots, celery, and garlic, cook and stir until tender, about 4 minutes.
Combine remaining 2 tablespoons olive oil, onion mixture, chickpeas, bread crumbs, almond milk, 2 tablespoons ketchup, flaxseed meal, soy sauce, salt, pepper, and sage in the bowl of a food processor. Pulse until just combined, do not overblend. Work in batches if needed. Press mixture into the prepared loaf pan. Brush top with remaining 2 tablespoons ketchup.
Bake in the preheated oven until golden, about 45 minutes.

6 servings

This family-friendly vegan meatloaf is made with chickpeas, garlic, and flax seeds. Topped with ketchup, it's even better than the classic version!