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Veggie Loaf, Vegan Vegan Meatloaf, chickpea loaf, vegan loaf, loaf, vegan dinner, plant based, vegan, vegetarian, whole food plant based, gluten free, recipe, wfpb, healthy, healthy vegan, oil free, no refined sugar, no oil, refined sugar free, dairy free, dairy, holiday entree, holiday, traditional recipe, healthy recipe, dinner

Veggie Loaf

  • 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


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.


  • 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)


  • ½ cup ketchup (or BBQ sauce) (+/-)


  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.


*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.