• Kim Campbell

Beanie Loaf

Updated: Jun 22, 2018

The chickpeas and walnuts help the texture of this dish approximate real meatloaf. Try experimenting with other types of beans to find your perfect combination. This dish is rich in flavors and full of veggies and fiber.

Yields: 6 servings

Prep Time: 15 minutes Cook Time: 35 minutes



½ cup low-sodium ketchup (no high-fructose corn syrup)

2 tablespoons molasses

1 tablespoon Dijon mustard

1 teaspoon chili powder

¼ cup water


3 tablespoons flax meal + ½ cup water flax meal (egg replacer)

1 cup dry oats

¾ cup walnuts

2 slices whole wheat bread

1 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 ½ cup chickpeas, rinsed and drained

2 tablespoons chili powder

1 teaspoon dried oregano

2 tablespoons vegan Worcestershire sauce

½ teaspoon sea salt

½ teaspoon black pepper


1. Preheat oven to 375°F. Line a loaf pan with parchment paper and set aside.

2. In a small bowl, whisk together the ketchup, molasses, Dijon, chili powder, and ¼ cup of the water. This will be your glaze for the top of the bean loaf. Set aside.

3. In another small bowl, combine the flax meal and water and let stand while you are preparing the remaining ingredients.

4. To a food processor, add the oats, walnuts, and whole grain bread. Process until finely ground. Place this into a large mixing bowl.

5. To the 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. Place this mixture into the large mixing bowl with the oats, walnuts, and bread mixture.

6. Add the remaining ingredients, including the flax and water mixture, to the mixing bowl and mix until well combined and sticky.

7. Spoon the bean mixture into a prepared loaf pan and even out the mixture with your hands or a spatula.

8. Pour the glaze over the top of the loaf. Bake for 30-35 minutes, or until the glaze is caramelized and the loaf s solid.

9. Let the loaf stand for 20 minutes before slicing.

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