Nutty, hearty, and loaded with flavor—comfort food at its finest.
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Beanie Loaf
- Total Time: 55 minutes
- Yield: 6 servings
Description
This hearty vegan Beanie Loaf combines the nutty richness of walnuts with the tender bite of chickpeas, creating a texture reminiscent of classic meatloaf. Loaded with colorful vegetables, aromatic herbs, and savory seasonings, it’s a satisfying, fiber-packed centerpiece that’s as comforting as it is nourishing.
Ingredients
Units
Scale
Glaze
- 1/2 cup low-sodium ketchup (no high-fructose corn syrup)
- 2 tablespoons molasses
- 1 tablespoon Dijon mustard
- 1 teaspoon chili powder
- 1/4 cup water
- 3 tablespoons flax meal + 1/2 cup water (egg replacer)
- 1 cup dry oats (do not use Instant Oats)
- 1 cup walnuts
- 3 slices whole-grain bread (I use Dave's Killer Bread)
- 1 small to medium-sized onion, quartered
- 3 celery stalks, cut into large chunks
- 3 garlic cloves
- 1 green or red bell pepper, seeded, and quartered
- 1 carrot, cut into large chunks
- 1 1/2 cup chickpeas, rinsed and drained
- 2 tablespoons chili powder
- 1 teaspoon dried oregano
- 2 tablespoons vegan Worcestershire sauce
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 375°F. Line a loaf pan with parchment paper and set aside.
- Glaze: In a small bowl, whisk together the ketchup, molasses, Dijon, chili powder, and ¼ cup of the water. Set aside. You can also skip this step and use your favorite BBQ Sauce. We love Bone Suckin’ Sauce.
- In another small bowl, combine the flax meal and water and let stand while you are preparing the remaining ingredients.
- To a food processor, add the oats, walnuts, and whole grain bread. Process until finely ground. Place this into a large mixing bowl. Do not clean out the processor because you will use it for the next step.
- To the same food processor, add the onion, celery, garlic, bell pepper, and carrot. Process until finely ground. Add the chickpeas and pulse briefly until they are broken into small pieces. Do not turn this into a paste so only process the chickpeas until they are roughly chopped. Place this mixture into the large mixing bowl with the oats, walnuts, and bread mixture.
- Add the remaining loaf ingredients and the flax and water mixture to the mixing bowl and mix until well combined and sticky.
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Spoon the bean mixture into a prepared loaf pan and even out the mix with your hands or a spatula.
Pour the glaze over the top of the loaf. Bake for 30-35 minutes, or until the glaze is caramelized and the loaf is solid. Let the loaf stand for 10-15 minutes before slicing. We often make this loaf the day before we want to serve it, for better flavor and texture.
Notes
This recipe takes a simpler approach than the original version from my PlantPure Nation Cookbook. It delivers the same great flavor you love, but with a streamlined process that cuts prep time way down.
- Prep Time: 20
- Cook Time: 35
- Category: Entree
- Cuisine: American
