This incredibly flavorful, hearty and filling vegan Veggie Loaf is making our tastebuds do the happy dance! Healthy and delicious, perfectly seasoned, and amazing texture, you’ll be coming back for seconds!  With this Whole Food Plant Based recipe in your arsenal, it’s go time! Vegan, no oil, no refined sugar, no highly processed ingredients, and gluten free.

Hi!  Robin here.

This recipe has been a long time in the making, about 3 months to be honest.  We created tons of veggie loaf recipes while trying to get this one down.  We had to step away from it because TP109 was starting to get nervous every time he saw us get out a loaf pan.

I’m not kidding, we probably made at least 20 different versions (we lost count) of this loaf trying to find that perfect combination of flavor and texture.  It was definitely a Goldie Locks experience trying to get this veggie loaf to be “not too dry,” “not too mushy,” “not too spicy,” etc. really trying hard to find that perfect combination of ingredients and “how much” of each ingredient to get it “just right.”

Phew!  It was definitely a long arduous journey on this one.

Variations of Veggie Loafs

There are so many ways to make a veggie loaf.  It is incredible when you actually sit down and think about it.  You can use all different types of beans and fillers like rice, oats, seeds, veggies, flours, etc.

We actually feel like we can take some of our other versions and improve upon them to create different variations.  We definitely plan to do exactly that, but that is for another day.

For now, we would just love to sit on this success for a few minutes as it was a long process and lots of kitchen tests to arrive at this beauty.  LOL

Labor of Love

Monkey and I were determined to make a veggie loaf as we get quite a few requests from our readers for a veggie loaf recipe.  Finding an amazing veggie loaf appears to be as challenging for our readers as it was for us to create, and now that we have done it, I can TOTALLY see why.

TP109 loved being our veggie loaf taste tester until the week we made 5 veggie loaf kitchen tests. He was like “Can’t we try a new recipe this week?”  HAH!

Gluten Free WFPB Bread, Panko, Bread Crumbs = Unicorn

How can I say this?

Essentially, for those of you who are gluten free on the Whole Food Plant Based diet, you know what I am about to say – there is no such thing as a Gluten-Free Whole Food Plant Based compliant store-bought bread.

If the bread is gluten free, then it either has oil or refined sugar, or both.  If the store-bought bread is Whole Food Plant Based compliant (no oil, no refined sugar), then it has gluten (wheat).

Us WFPB folks who are gluten free do not have store bought bread options.  *heavy sigh*   That was an additional layer of complexity that Monkey and I had to work with.

We shall overcome!

OK, being a little dramatic here, but dang, I keep wishing and hoping that there is a food company that will come up with a tasty WFPB compliant gluten free bread!  (Why?  I’ll get to that here shortly.)

If a company does FINALY does create a WFPB compliant gluten-free bread, then I will write them a very nice thank you letter, and wish many blessings upon them and their children, grandchildren, and all future generations.  Live Long and Prosper!

So, Monkey and I got creative because we knew in our heart of hearts that the bread crumbs would be the key to this recipe, rather than oats, rice, etc. which tend to make some veggie loafs mushy.

Then Monkey had this genius idea.  If you do not have to be gluten free, you can skip right over this next part.

The only product that Monkey knew to be available in most stores is Food for Life Gluten Free Brown Rice English Muffins (no oil, no refined sugar, gluten free, and WFPB compliant) typically found in the frozen food section (at our store).

We thawed 2 of them to room temperature, then buzzed them in the food processor to create WHOLE FOOD PLANT BASED GLUTEN FREE BREAD CRUMBS!!!!  YAY Monkey!  This was a pivotal point in our kitchen testing!

However, if you don’t want to or need to go that route, then just use your favorite Panko crumbs.

Sweet Success!

Once we got those “bread crumbs” in the mix, we just then needed to tweak a few things here and there, and voila!

This post contains affiliate links, and I may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here

Ameera here!

Oh my goodness, Mom was not joking about the crazy amount of kitchen testing that went into this veggie loaf.  It was insane, but I am so happy that we didn’t give up, as I absolutely LOVE this recipe.

It is “top shelf” as Mom likes to say.  I never got that expression.  Why do you need to place things on the top shelf where you can’t get to them or see them, right?

Anyways, this recipe is on the “right” shelf, at perfect eye level, and easily assessable for everyone to make, including all our fellow gluten free WFPB friends and family.

We also included a non-gluten-free WFPB option as well.  That version is equally DELICIOUS too!  We sure hope you give this recipe a try, it is a total winner in our home.  Winner, Winner, Veggie Loaf Dinner!

Products Used:

• Food processor
• Loaf pan
• Nonstick skillet
• Parchment paper
• Strainer (to rinse the chickpeas)

Veggie Loaf

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 40 minutes
• Cook Time: 37 minutes
• Total Time: 1 hours 17 minutes
• Yield: 1 Loaf 1x
• Category: Dinner
• Cuisine: American

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Description

This incredibly flavorful, hearty and filling vegan Veggie Loaf is making our tastebuds do the happy dance! Healthy and delicious, perfectly seasoned, and amazing loaf texture, you’ll be coming back for seconds!  With this Whole Food Plant Based recipe in your arsenal, it’s go time! Vegan, no oil, no refined sugar, no highly processed ingredients, and gluten free.

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Ingredients

Scale 1x2x3x

• 2 -[ 15 oz. cans ] chickpeas, drained and rinsed
• 1 medium yellow onion, fine dice
• 2 celery ribs, fine dice
• 1 carrot, peeled, fine dice
• 1 Tablespoon minced garlic
• 4 Medjool dates, pitted *
• 4 Tablespoons tomato paste
• 3 Tablespoons tamari *
• 1 ½ cups panko crumbs *
• 2 Tablespoons unsalted almond butter
• ¼ cup firmly packed finely ground walnuts
• ½ cup frozen peas (thawed to room temperature or microwaved to warm)

Spice/Herb Ingredients: 

• 2 teaspoons dried parsley
• 1 teaspoon onion powder
• 1 ½ teaspoons garlic powder
• 2 Tablespoons dried minced onions
• 1 ½ teaspoons sea salt *
• ¼ teaspoon black pepper *
• ¼ teaspoon sweet paprika
• ¼ teaspoon dried red pepper flake (optional)

Topping

• ½ cup ketchup (or BBQ sauce) (+/-)

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Instructions

1. Preheat the oven to 400 F.
2. Line a loaf pan with parchment paper, including excess (see notes) and set aside.
3. Place the Spice/Herb Ingredients into a small box, mix to combine, set aside.
4. Chop the onion, celery, and carrots into a fine dice, then sauté for 5-7 in a large non-stick skillet to soften. Add the garlic and sauté for 1 minute. Remove from heat, set aside to cool.
5. Place the chickpeas (drained and rinsed) in the food processor and pulse for a few seconds to break up the chickpeas. Do not over-process.  You are looking for coarsely chopped chickpeas, not mush.  There should be a variation of finely chopped and coarsely chopped chickpeas.  There shouldn’t be any whole chickpeas left.  Then, place the coarsely chopped chickpeas into a large bowl.
6. Place your walnuts into the food processor and pulse until you have a fine crumb mixture. Note: the ¼ cup (packed) measurement is after the walnuts have been processed.  Then add the finely ground walnuts into the large bowl with the chickpeas.
7. Add the pitted Medjool dates to the food processor and finely mince. (It’s ok if they turn into a paste). Then add the tomato paste and tamari into the food processor with the finely minced Medjool dates and pulse for about 20 seconds to combine. Then place this mixture into the large bowl with the chickpeas.
8. Add the slightly cooled sautéed veggies (onion, carrot, celery, and garlic) into the large bowl.
9. Then add all your remaining ingredients: Panko crumbs, Spice/Herb mix, almond butter, and thawed peas.  Mix the ingredients well to ensure that everything is evenly distributed.
10. Place the veggie loaf mixture into the parchment paper lined loaf pan and press firmly. Really pack it in the loaf pan by pressing the mixture firmly with a rubber spatula or the back of a wooden spoon into the pan.  If you don’t firmly pack it, the loaf could be crumbly and fall apart when you slice it.  Press hard to create a cohesive loaf that will stick together.
11. Place into the oven at 400 F for 30 minutes, uncovered.
12. After 30 minutes, remove from the oven and place the ketchup (or BBQ sauce) on top.  Spread it out evenly and return the veggie loaf to the oven, then turn off the oven and shut the door for 7 minutes. The veggie loaf will continue to bake as the oven temperature slowly decreases.
13. After 7 minutes has expired, remove the loaf from the oven and allow to sit undisturbed for 15 minutes on a wire rack. This will allow the loaf to settle so it won’t fall apart when slicing.
14. When ready to serve, use a thin edged knife and loosen any edges that are not covered by parchment paper. This will ensure the loaf stays intact when removing it from the pan.  Remove the loaf from the pan, then slice and serve.

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Notes

*Parchment paper: Cut the parchment paper in a long strip allowing enough to hang over the sides of the pan.  This will help remove the veggie loaf from the pan later.

*Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium.  You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.   Yes, tamari is intentionally listed twice in the list of ingredients.

*Panko Crumbs:  We used Ian’s Gluten Free Panko Crumbs.  If you are looking for a 100% WFPB compliant panko crumb, we haven’t found one; however, you can use Food for Life Gluten Free Brown Rice English Muffins:  These work perfectly for those who are Whole Food Plant Based and gluten free, as they are refined sugar free and oil free.  These English Muffins are typically found in the frozen foods section of the grocery store.  If your diet does not restrict gluten, you can use any WFPB compliant Panko crumbs. Food for Life Gluten Free Brown Rice English Muffin Directions:  If using theFood for Life Gluten Free Brown Rice English Muffins, break up the 2 English Muffins by hand, and place them in a Food Processor, process for at least one minute (or longer) to break them up. Then place them on a plate (to slightly dry) until ready to use.  If using Panko crumbs, you can skip this step.

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Medjool dates:  Medjool dates are typically very soft.  If using a dates that do not feel very soft, then soak them in boiling water for 20 minutes, drain off the water, then use as directed in the recipe instructions.

*Serving: Makes one veggie loaf (about 8 servings)

*Storage: Refrigerate for up to one week. Freezes well.

Storage:  Refrigerate or freeze.  

This post contains affiliate links, and I may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here