Vegan Meatloaf (thanksgiving Main Dish)

This vegan meatloaf makes a perfect holiday main dish or entree! With hearty chickpeas, lentils, and seasonings, it takes only 15 minutes of prep and has the most incredible texture, rated 5 stars by dozens. It’s bound to be a show-stopper at your next meal!

Serve this moist and flavourful vegan meatloaf at Thanksgiving with vegan mashed potatoes and green bean casserole . It’s a great alternative to vegan turkey !

You NEED to try this vegan meatloaf! You will not be disappointed. I know I say that with almost everything, right? But this loaf is so delicious, with a meltingly tender 5-star texture that blows all other vegan meatloaf recipes away. I knew I wanted the perfect balance of moist versus firm, and after lots of testing, I’m thrilled to say that this meatloaf is IT. I can’t think of a better setting for this beauty than a vegan Thanksgiving table. Or, really, any table!

Why I Love This Vegan Meatloaf Recipe

• Quick. This vegan meatloaf recipe needs about 15 minutes of hands-on prep before it’s ready to bake. The filling is simple but packed with savory ingredients and cozy spice. I make a quick tomato sauce to brush over top before baking, which is also very quick.
• Holiday-worthy. Vegan meatloaf is the perfect vegan-friendly Thanksgiving or holiday main dish. It’s satisfying and hearty, and it pairs so well with all kinds of Thanksgiving sides, from mashed potatoes to stuffing !
• Versatile. I think I ate this meatloaf for breakfast, lunch, and dinner for days the last time I made it. Even beyond the holidays, it’s super versatile! Make it into a Thanksgiving leftovers sandwich , mince it to garnish a vegan pizza , or add it to a breakfast hash recipe.

Notes on Ingredients

These are some quick notes on what this vegan meatloaf is made of. Spoiler: all good things, with no mystery ingredients or additives! One more perk of making this loaf from scratch. Scroll down to the recipe card for a printable list with the full recipe amounts.

• Vegan Worcestershire sauce – Make sure that you’re buying the vegan bottle, as most aren’t. And if you can’t find it, don’t sweat it. Soy sauce makes a great substitute.
• Flax egg – In all my testing, a flax egg is the best binder for vegan meatloaf. Ensure that your flax seeds are fresh (most of us seem to have a bag in our pantry or fridge from years ago). The seeds’ freshness affects how gelatinous your “egg” gets.
• Breadcrumbs – If you’re gluten-free, use gluten-free breadcrumbs!
• Brown lentils – I don’t recommend substituting any other type of lentils in this recipe. Red lentils are too mushy, and green lentils give the meatloaf a strange colour. Canned lentils are a great way to cut down on cooking time.
• Liquid smoke – I use a good amount of liquid smoke in this recipe. You can easily swap it for more soy sauce, but it makes a big difference in terms of flavour. If you’re sensitive to the taste or think 2 tablespoons might be overpowering, use only 2 teaspoons (and taste it before you add it to the meatloaf mixture).

How to Make Vegan Meatloaf

Here’s a short step-by-step showing how to make this best-ever vegan meatloaf. You’ll find printable directions in the recipe card after the post.

Make the tomato glaze.

• Make the tomato glaze. First, mix tomato paste with apple cider vinegar, maple syrup, and sea salt for the glaze. Set this aside for now.
• Sauté the veggies. Meanwhile, sauté garlic, onion, and celery over medium-high heat until softened.

Combine the ingredients.

• Combine the ingredients. Add your sautéed veggies to a large bowl along with the chickpeas, lentils, liquid smoke, vegan Worcestershire (or soy sauce), breadcrumbs, sea salt, ground black pepper, flax eggs, tomato paste, and thyme. Gently mix with a wooden spoon.
• Blend. Next, add the mixture to a food processor. I have a 10-cup food processor, so if yours is smaller, consider blending in batches. Pulse a few times until everything begins to come together.

Blend.

• Fill the pan. Afterward, transfer the mixture into a parchment-lined loaf pan. Smooth the top with a spatula. Pour over the tomato glaze from earlier.
• Bake. Bake your vegan meatloaf at 375ºF for 45-60 minutes. My loaf is usually done at around 55 minutes. It’s ready if a toothpick comes out mostly clean. Allow the meatloaf to cool in the pan for 10 minutes, then remove it, slice, and serve. I cut my slices about 1-inch thick.

Why is my vegan meatloaffalling apart?

I tested this recipe specifically to avoid a crumbly meatloaf. However, it’s important to NOT over-pulse the vegan meatloaf ingredients in your blender or food processor. I did this the first time, and the mixture turns to mush and won’t firm up in the oven. You want to see chunks of celery, lentils, and other ingredients in the mix. I like to pulse about 10 times.

Secondly, make sure to press the mixture firmly into the loaf pan and bake the meatloaf until a toothpick stuck in the center comes out clean. If you’ve done all of this and it’s still falling apart, place the meatloaf in the fridge for an hour and it will firm up completely.

Recipe Tips

• Don’t overwork your meatloaf mixture. Too much blending in the food processor makes the meatloaf mushy (see above). Check out the step-by-step earlier and my video below for a better idea of what it should look like.
• Use the right pan. I strongly recommend using a loaf pan for this recipe. If you try to freeform this vegan meatloaf, it may fall apart or dry out (no one wants that!).
• Line the pan. Don’t skip this step! Lining the loaf pan with parchment paper holds the meatloaf together, not to mention, it’s much easier to remove from the pan.
• Go easy on the smoke. If you feel you’ll be sensitive to the liquid smoke (one or two readers have shared this) start with 2 teaspoons and adjust to taste. If you use less liquid smoke in the recipe, replace the rest with water so the meatloaf has the right amount of liquid (for example, add 1 teaspoon of liquid smoke + 1 tablespoon of water).
• Don’t skip the cooling period! Be sure to rest the meatloaf for at least 10 minutes after it’s out of the oven and before you slice it. You can even cool your meatloaf completely. As it cools, the texture firms up even more.
• Make a BBQ glaze. If you’d prefer a BBQ glaze, substitute the tomato paste for BBQ sauce.

Serving Suggestions

I love serving this “meatloaf” as a vegan Thanksgiving main. It goes with all of my favorite holiday sides, like this classic vegan green bean casserole , fluffy mashed potatoes , and roasted maple carrots . My easy sweet potato casserole also pairs great with the savoriness in this loaf. Of course, don’t skip a slice of vegan pumpkin pie or vegan pumpkin sheet cake for dessert.

Any other time of the year, serve vegan meatloaf with a side of air fryer fries and a vegan Cobb salad for a cozy, casual weeknight meal.

Storing and Reheating Leftovers

• Refrigerate. Store any leftover vegan meatloaf in an airtight container in the fridge for up to 3 days.
• Reheat. Warm your meatloaf in the oven or microwave until it’s hot throughout. Leftovers taste delicious in sandwiches, wraps, and over salads.

More Vegan Holiday Recipes

• Hasselback Butternut Squash
• Sweet Potato Soufflé
• Vegan Apple Pie
• Vegan Cranberry Meatballs
• Candied Yams

Ingredients

• 2 teaspoons coconut oil , or any oil
• ¼ cup chopped red onion
• 2 ribs celery , diced
• 5 cloves garlic , minced
• 1 (15 oz.) can chickpeas , drained and thoroughly rinsed
• 1 3/4 cup freshly cooked brown lentils , or 15 oz can, drained and throughly rinsed
• 2 teaspoons liquid smoke , up to 2 tablespoons* (see notes on liquid amount)
• 2 teaspoons vegan Worcestershire sauce , or more liquid smoke
• 1 1/4 cups breadcrumbs , gluten-free if needed
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 2 flax eggs
• 3 tablespoons tomato paste
• 1/2 teaspoon fresh thyme

Tomato Glaze

• 2 tablespoons tomato paste
• 2 teaspoons apple cider vinegar
• 1 tablespoon maple syrup , or agave or liquid sweetener
• 1/4 teaspoon sea salt

Instructions

Tomato Glaze

• Mix together the tomato paste, apple cider vinegar, maple syrup and the sea salt in a small bowl and set it aside until you need it.

Meatloaf

• Preheat your oven to 375°F/190°C degrees. Prepare a loaf with by lining with parchment paper so that it’s hanging over the sides. This helps to remove the loaf with ease.
• In a skillet over medium heat, heat the oil. Add the red onion and the celery. Sauté until onions are translucent and celery has softened, about 5 minutes. Add garlic, stirring for 1 minute until fragrant.
• In a large bowl, add all of the ingredients (the cooked garlic, red onion, celery above, as well as the chickpeas, lentils, liquid smoke, vegan Worcestershire (or soy sauce), breadcrumbs, sea salt, ground black pepper, flax eggs, tomato paste, and thyme).
• Mix together slightly with a wooden spoon. I find that this helps to distribute the liquid ingredients equally one the beans and breadcrumbs.
• In a food processor, add all of your ingredients from the bowl. I have a 10-cup food processor, so if yours is smaller, you may want to put it in in increments. Pulse a few times until everything begins to come together. Do NOT over pulse – it will turn to mush and not firm up in the oven. You want to see chunks of celery, lentils and other ingredients. I like to pulse about 10 times.
• Pour/scoop the mixture into your parchment paper-lined loaf pan. Smooth down the top with the spatula. Pour over your glaze from earlier, smoothing it down with a spoon or spatula. Make and add more glaze if desired.
• Bake for 45 minutes to 60 minutes. My loaf was done at around 55 minutes. It’s ready if a toothpick comes out mostly clean.
• Remove from oven and allow to cool for 10 minutes. Remove from loaf pan and slice up and serve. Enjoy!

Notes

• If you think you’ll be sensitive to the liquid smoke (one or two readers have shared this) start with 2 teaspoons. Give it a taste (everything is cooked so you can try it) then add more if desired! I usually add the full amount. IF you’re lowing the amount, replace the rest with water so the recipe has the right amount of liquid (so add 1 tablespoon of water + 1 teaspoon).

This vegan meatloaf makes a perfect holiday main dish or entree! With hearty chickpeas, lentils, and seasonings, it takes only 15 minutes of prep and has the most incredible texture, rated 5 stars by dozens. It’s bound to be a show-stopper at your next meal!

Serve this moist and flavourful vegan meatloaf at Thanksgiving with vegan mashed potatoes and green bean casserole . It’s a great alternative to vegan turkey !

You NEED to try this vegan meatloaf! You will not be disappointed. I know I say that with almost everything, right? But this loaf is so delicious, with a meltingly tender 5-star texture that blows all other vegan meatloaf recipes away. I knew I wanted the perfect balance of moist versus firm, and after lots of testing, I’m thrilled to say that this meatloaf is IT. I can’t think of a better setting for this beauty than a vegan Thanksgiving table. Or, really, any table!

Why I Love This Vegan Meatloaf Recipe

• Quick. This vegan meatloaf recipe needs about 15 minutes of hands-on prep before it’s ready to bake. The filling is simple but packed with savory ingredients and cozy spice. I make a quick tomato sauce to brush over top before baking, which is also very quick.
• Holiday-worthy. Vegan meatloaf is the perfect vegan-friendly Thanksgiving or holiday main dish. It’s satisfying and hearty, and it pairs so well with all kinds of Thanksgiving sides, from mashed potatoes to stuffing !
• Versatile. I think I ate this meatloaf for breakfast, lunch, and dinner for days the last time I made it. Even beyond the holidays, it’s super versatile! Make it into a Thanksgiving leftovers sandwich , mince it to garnish a vegan pizza , or add it to a breakfast hash recipe.

Notes on Ingredients

These are some quick notes on what this vegan meatloaf is made of. Spoiler: all good things, with no mystery ingredients or additives! One more perk of making this loaf from scratch. Scroll down to the recipe card for a printable list with the full recipe amounts.

• Vegan Worcestershire sauce – Make sure that you’re buying the vegan bottle, as most aren’t. And if you can’t find it, don’t sweat it. Soy sauce makes a great substitute.
• Flax egg – In all my testing, a flax egg is the best binder for vegan meatloaf. Ensure that your flax seeds are fresh (most of us seem to have a bag in our pantry or fridge from years ago). The seeds’ freshness affects how gelatinous your “egg” gets.
• Breadcrumbs – If you’re gluten-free, use gluten-free breadcrumbs!
• Brown lentils – I don’t recommend substituting any other type of lentils in this recipe. Red lentils are too mushy, and green lentils give the meatloaf a strange colour. Canned lentils are a great way to cut down on cooking time.
• Liquid smoke – I use a good amount of liquid smoke in this recipe. You can easily swap it for more soy sauce, but it makes a big difference in terms of flavour. If you’re sensitive to the taste or think 2 tablespoons might be overpowering, use only 2 teaspoons (and taste it before you add it to the meatloaf mixture).

How to Make Vegan Meatloaf

Here’s a short step-by-step showing how to make this best-ever vegan meatloaf. You’ll find printable directions in the recipe card after the post.

Make the tomato glaze.

• Make the tomato glaze. First, mix tomato paste with apple cider vinegar, maple syrup, and sea salt for the glaze. Set this aside for now.
• Sauté the veggies. Meanwhile, sauté garlic, onion, and celery over medium-high heat until softened.

Combine the ingredients.

• Combine the ingredients. Add your sautéed veggies to a large bowl along with the chickpeas, lentils, liquid smoke, vegan Worcestershire (or soy sauce), breadcrumbs, sea salt, ground black pepper, flax eggs, tomato paste, and thyme. Gently mix with a wooden spoon.
• Blend. Next, add the mixture to a food processor. I have a 10-cup food processor, so if yours is smaller, consider blending in batches. Pulse a few times until everything begins to come together.

Blend.

• Fill the pan. Afterward, transfer the mixture into a parchment-lined loaf pan. Smooth the top with a spatula. Pour over the tomato glaze from earlier.
• Bake. Bake your vegan meatloaf at 375ºF for 45-60 minutes. My loaf is usually done at around 55 minutes. It’s ready if a toothpick comes out mostly clean. Allow the meatloaf to cool in the pan for 10 minutes, then remove it, slice, and serve. I cut my slices about 1-inch thick.

Why is my vegan meatloaffalling apart?

I tested this recipe specifically to avoid a crumbly meatloaf. However, it’s important to NOT over-pulse the vegan meatloaf ingredients in your blender or food processor. I did this the first time, and the mixture turns to mush and won’t firm up in the oven. You want to see chunks of celery, lentils, and other ingredients in the mix. I like to pulse about 10 times.

Secondly, make sure to press the mixture firmly into the loaf pan and bake the meatloaf until a toothpick stuck in the center comes out clean. If you’ve done all of this and it’s still falling apart, place the meatloaf in the fridge for an hour and it will firm up completely.

Recipe Tips

• Don’t overwork your meatloaf mixture. Too much blending in the food processor makes the meatloaf mushy (see above). Check out the step-by-step earlier and my video below for a better idea of what it should look like.
• Use the right pan. I strongly recommend using a loaf pan for this recipe. If you try to freeform this vegan meatloaf, it may fall apart or dry out (no one wants that!).
• Line the pan. Don’t skip this step! Lining the loaf pan with parchment paper holds the meatloaf together, not to mention, it’s much easier to remove from the pan.
• Go easy on the smoke. If you feel you’ll be sensitive to the liquid smoke (one or two readers have shared this) start with 2 teaspoons and adjust to taste. If you use less liquid smoke in the recipe, replace the rest with water so the meatloaf has the right amount of liquid (for example, add 1 teaspoon of liquid smoke + 1 tablespoon of water).
• Don’t skip the cooling period! Be sure to rest the meatloaf for at least 10 minutes after it’s out of the oven and before you slice it. You can even cool your meatloaf completely. As it cools, the texture firms up even more.
• Make a BBQ glaze. If you’d prefer a BBQ glaze, substitute the tomato paste for BBQ sauce.

Serving Suggestions

I love serving this “meatloaf” as a vegan Thanksgiving main. It goes with all of my favorite holiday sides, like this classic vegan green bean casserole , fluffy mashed potatoes , and roasted maple carrots . My easy sweet potato casserole also pairs great with the savoriness in this loaf. Of course, don’t skip a slice of vegan pumpkin pie or vegan pumpkin sheet cake for dessert.

Any other time of the year, serve vegan meatloaf with a side of air fryer fries and a vegan Cobb salad for a cozy, casual weeknight meal.

Storing and Reheating Leftovers

• Refrigerate. Store any leftover vegan meatloaf in an airtight container in the fridge for up to 3 days.
• Reheat. Warm your meatloaf in the oven or microwave until it’s hot throughout. Leftovers taste delicious in sandwiches, wraps, and over salads.

More Vegan Holiday Recipes

• Hasselback Butternut Squash
• Sweet Potato Soufflé
• Vegan Apple Pie
• Vegan Cranberry Meatballs
• Candied Yams

Ingredients

• 2 teaspoons coconut oil , or any oil
• ¼ cup chopped red onion
• 2 ribs celery , diced
• 5 cloves garlic , minced
• 1 (15 oz.) can chickpeas , drained and thoroughly rinsed
• 1 3/4 cup freshly cooked brown lentils , or 15 oz can, drained and throughly rinsed
• 2 teaspoons liquid smoke , up to 2 tablespoons* (see notes on liquid amount)
• 2 teaspoons vegan Worcestershire sauce , or more liquid smoke
• 1 1/4 cups breadcrumbs , gluten-free if needed
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 2 flax eggs
• 3 tablespoons tomato paste
• 1/2 teaspoon fresh thyme

Tomato Glaze

• 2 tablespoons tomato paste
• 2 teaspoons apple cider vinegar
• 1 tablespoon maple syrup , or agave or liquid sweetener
• 1/4 teaspoon sea salt

Instructions

Tomato Glaze

• Mix together the tomato paste, apple cider vinegar, maple syrup and the sea salt in a small bowl and set it aside until you need it.

Meatloaf

• Preheat your oven to 375°F/190°C degrees. Prepare a loaf with by lining with parchment paper so that it’s hanging over the sides. This helps to remove the loaf with ease.
• In a skillet over medium heat, heat the oil. Add the red onion and the celery. Sauté until onions are translucent and celery has softened, about 5 minutes. Add garlic, stirring for 1 minute until fragrant.
• In a large bowl, add all of the ingredients (the cooked garlic, red onion, celery above, as well as the chickpeas, lentils, liquid smoke, vegan Worcestershire (or soy sauce), breadcrumbs, sea salt, ground black pepper, flax eggs, tomato paste, and thyme).
• Mix together slightly with a wooden spoon. I find that this helps to distribute the liquid ingredients equally one the beans and breadcrumbs.
• In a food processor, add all of your ingredients from the bowl. I have a 10-cup food processor, so if yours is smaller, you may want to put it in in increments. Pulse a few times until everything begins to come together. Do NOT over pulse – it will turn to mush and not firm up in the oven. You want to see chunks of celery, lentils and other ingredients. I like to pulse about 10 times.
• Pour/scoop the mixture into your parchment paper-lined loaf pan. Smooth down the top with the spatula. Pour over your glaze from earlier, smoothing it down with a spoon or spatula. Make and add more glaze if desired.
• Bake for 45 minutes to 60 minutes. My loaf was done at around 55 minutes. It’s ready if a toothpick comes out mostly clean.
• Remove from oven and allow to cool for 10 minutes. Remove from loaf pan and slice up and serve. Enjoy!

Notes

• If you think you’ll be sensitive to the liquid smoke (one or two readers have shared this) start with 2 teaspoons. Give it a taste (everything is cooked so you can try it) then add more if desired! I usually add the full amount. IF you’re lowing the amount, replace the rest with water so the recipe has the right amount of liquid (so add 1 tablespoon of water + 1 teaspoon).

This vegan meatloaf makes a perfect holiday main dish or entree! With hearty chickpeas, lentils, and seasonings, it takes only 15 minutes of prep and has the most incredible texture, rated 5 stars by dozens. It’s bound to be a show-stopper at your next meal!

Serve this moist and flavourful vegan meatloaf at Thanksgiving with vegan mashed potatoes and green bean casserole . It’s a great alternative to vegan turkey !

You NEED to try this vegan meatloaf! You will not be disappointed. I know I say that with almost everything, right? But this loaf is so delicious, with a meltingly tender 5-star texture that blows all other vegan meatloaf recipes away. I knew I wanted the perfect balance of moist versus firm, and after lots of testing, I’m thrilled to say that this meatloaf is IT. I can’t think of a better setting for this beauty than a vegan Thanksgiving table. Or, really, any table!

Why I Love This Vegan Meatloaf Recipe

• Quick. This vegan meatloaf recipe needs about 15 minutes of hands-on prep before it’s ready to bake. The filling is simple but packed with savory ingredients and cozy spice. I make a quick tomato sauce to brush over top before baking, which is also very quick.
• Holiday-worthy. Vegan meatloaf is the perfect vegan-friendly Thanksgiving or holiday main dish. It’s satisfying and hearty, and it pairs so well with all kinds of Thanksgiving sides, from mashed potatoes to stuffing !
• Versatile. I think I ate this meatloaf for breakfast, lunch, and dinner for days the last time I made it. Even beyond the holidays, it’s super versatile! Make it into a Thanksgiving leftovers sandwich , mince it to garnish a vegan pizza , or add it to a breakfast hash recipe.

Notes on Ingredients

These are some quick notes on what this vegan meatloaf is made of. Spoiler: all good things, with no mystery ingredients or additives! One more perk of making this loaf from scratch. Scroll down to the recipe card for a printable list with the full recipe amounts.

• Vegan Worcestershire sauce – Make sure that you’re buying the vegan bottle, as most aren’t. And if you can’t find it, don’t sweat it. Soy sauce makes a great substitute.
• Flax egg – In all my testing, a flax egg is the best binder for vegan meatloaf. Ensure that your flax seeds are fresh (most of us seem to have a bag in our pantry or fridge from years ago). The seeds’ freshness affects how gelatinous your “egg” gets.
• Breadcrumbs – If you’re gluten-free, use gluten-free breadcrumbs!
• Brown lentils – I don’t recommend substituting any other type of lentils in this recipe. Red lentils are too mushy, and green lentils give the meatloaf a strange colour. Canned lentils are a great way to cut down on cooking time.
• Liquid smoke – I use a good amount of liquid smoke in this recipe. You can easily swap it for more soy sauce, but it makes a big difference in terms of flavour. If you’re sensitive to the taste or think 2 tablespoons might be overpowering, use only 2 teaspoons (and taste it before you add it to the meatloaf mixture).

How to Make Vegan Meatloaf

Here’s a short step-by-step showing how to make this best-ever vegan meatloaf. You’ll find printable directions in the recipe card after the post.

Make the tomato glaze.

• Make the tomato glaze. First, mix tomato paste with apple cider vinegar, maple syrup, and sea salt for the glaze. Set this aside for now.
• Sauté the veggies. Meanwhile, sauté garlic, onion, and celery over medium-high heat until softened.

Combine the ingredients.

• Combine the ingredients. Add your sautéed veggies to a large bowl along with the chickpeas, lentils, liquid smoke, vegan Worcestershire (or soy sauce), breadcrumbs, sea salt, ground black pepper, flax eggs, tomato paste, and thyme. Gently mix with a wooden spoon.
• Blend. Next, add the mixture to a food processor. I have a 10-cup food processor, so if yours is smaller, consider blending in batches. Pulse a few times until everything begins to come together.

Blend.

• Fill the pan. Afterward, transfer the mixture into a parchment-lined loaf pan. Smooth the top with a spatula. Pour over the tomato glaze from earlier.
• Bake. Bake your vegan meatloaf at 375ºF for 45-60 minutes. My loaf is usually done at around 55 minutes. It’s ready if a toothpick comes out mostly clean. Allow the meatloaf to cool in the pan for 10 minutes, then remove it, slice, and serve. I cut my slices about 1-inch thick.

Why is my vegan meatloaffalling apart?

I tested this recipe specifically to avoid a crumbly meatloaf. However, it’s important to NOT over-pulse the vegan meatloaf ingredients in your blender or food processor. I did this the first time, and the mixture turns to mush and won’t firm up in the oven. You want to see chunks of celery, lentils, and other ingredients in the mix. I like to pulse about 10 times.

Secondly, make sure to press the mixture firmly into the loaf pan and bake the meatloaf until a toothpick stuck in the center comes out clean. If you’ve done all of this and it’s still falling apart, place the meatloaf in the fridge for an hour and it will firm up completely.

Recipe Tips

• Don’t overwork your meatloaf mixture. Too much blending in the food processor makes the meatloaf mushy (see above). Check out the step-by-step earlier and my video below for a better idea of what it should look like.
• Use the right pan. I strongly recommend using a loaf pan for this recipe. If you try to freeform this vegan meatloaf, it may fall apart or dry out (no one wants that!).
• Line the pan. Don’t skip this step! Lining the loaf pan with parchment paper holds the meatloaf together, not to mention, it’s much easier to remove from the pan.
• Go easy on the smoke. If you feel you’ll be sensitive to the liquid smoke (one or two readers have shared this) start with 2 teaspoons and adjust to taste. If you use less liquid smoke in the recipe, replace the rest with water so the meatloaf has the right amount of liquid (for example, add 1 teaspoon of liquid smoke + 1 tablespoon of water).
• Don’t skip the cooling period! Be sure to rest the meatloaf for at least 10 minutes after it’s out of the oven and before you slice it. You can even cool your meatloaf completely. As it cools, the texture firms up even more.
• Make a BBQ glaze. If you’d prefer a BBQ glaze, substitute the tomato paste for BBQ sauce.

Serving Suggestions

I love serving this “meatloaf” as a vegan Thanksgiving main. It goes with all of my favorite holiday sides, like this classic vegan green bean casserole , fluffy mashed potatoes , and roasted maple carrots . My easy sweet potato casserole also pairs great with the savoriness in this loaf. Of course, don’t skip a slice of vegan pumpkin pie or vegan pumpkin sheet cake for dessert.

Any other time of the year, serve vegan meatloaf with a side of air fryer fries and a vegan Cobb salad for a cozy, casual weeknight meal.

Storing and Reheating Leftovers

• Refrigerate. Store any leftover vegan meatloaf in an airtight container in the fridge for up to 3 days.
• Reheat. Warm your meatloaf in the oven or microwave until it’s hot throughout. Leftovers taste delicious in sandwiches, wraps, and over salads.

More Vegan Holiday Recipes

• Hasselback Butternut Squash
• Sweet Potato Soufflé
• Vegan Apple Pie
• Vegan Cranberry Meatballs
• Candied Yams

Ingredients

• 2 teaspoons coconut oil , or any oil
• ¼ cup chopped red onion
• 2 ribs celery , diced
• 5 cloves garlic , minced
• 1 (15 oz.) can chickpeas , drained and thoroughly rinsed
• 1 3/4 cup freshly cooked brown lentils , or 15 oz can, drained and throughly rinsed
• 2 teaspoons liquid smoke , up to 2 tablespoons* (see notes on liquid amount)
• 2 teaspoons vegan Worcestershire sauce , or more liquid smoke
• 1 1/4 cups breadcrumbs , gluten-free if needed
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 2 flax eggs
• 3 tablespoons tomato paste
• 1/2 teaspoon fresh thyme

Tomato Glaze

• 2 tablespoons tomato paste
• 2 teaspoons apple cider vinegar
• 1 tablespoon maple syrup , or agave or liquid sweetener
• 1/4 teaspoon sea salt

Instructions

Tomato Glaze

• Mix together the tomato paste, apple cider vinegar, maple syrup and the sea salt in a small bowl and set it aside until you need it.

Meatloaf

• Preheat your oven to 375°F/190°C degrees. Prepare a loaf with by lining with parchment paper so that it’s hanging over the sides. This helps to remove the loaf with ease.
• In a skillet over medium heat, heat the oil. Add the red onion and the celery. Sauté until onions are translucent and celery has softened, about 5 minutes. Add garlic, stirring for 1 minute until fragrant.
• In a large bowl, add all of the ingredients (the cooked garlic, red onion, celery above, as well as the chickpeas, lentils, liquid smoke, vegan Worcestershire (or soy sauce), breadcrumbs, sea salt, ground black pepper, flax eggs, tomato paste, and thyme).
• Mix together slightly with a wooden spoon. I find that this helps to distribute the liquid ingredients equally one the beans and breadcrumbs.
• In a food processor, add all of your ingredients from the bowl. I have a 10-cup food processor, so if yours is smaller, you may want to put it in in increments. Pulse a few times until everything begins to come together. Do NOT over pulse – it will turn to mush and not firm up in the oven. You want to see chunks of celery, lentils and other ingredients. I like to pulse about 10 times.
• Pour/scoop the mixture into your parchment paper-lined loaf pan. Smooth down the top with the spatula. Pour over your glaze from earlier, smoothing it down with a spoon or spatula. Make and add more glaze if desired.
• Bake for 45 minutes to 60 minutes. My loaf was done at around 55 minutes. It’s ready if a toothpick comes out mostly clean.
• Remove from oven and allow to cool for 10 minutes. Remove from loaf pan and slice up and serve. Enjoy!

Notes

• If you think you’ll be sensitive to the liquid smoke (one or two readers have shared this) start with 2 teaspoons. Give it a taste (everything is cooked so you can try it) then add more if desired! I usually add the full amount. IF you’re lowing the amount, replace the rest with water so the recipe has the right amount of liquid (so add 1 tablespoon of water + 1 teaspoon).

This vegan meatloaf makes a perfect holiday main dish or entree! With hearty chickpeas, lentils, and seasonings, it takes only 15 minutes of prep and has the most incredible texture, rated 5 stars by dozens. It’s bound to be a show-stopper at your next meal!

Serve this moist and flavourful vegan meatloaf at Thanksgiving with vegan mashed potatoes and green bean casserole . It’s a great alternative to vegan turkey !

You NEED to try this vegan meatloaf! You will not be disappointed. I know I say that with almost everything, right? But this loaf is so delicious, with a meltingly tender 5-star texture that blows all other vegan meatloaf recipes away. I knew I wanted the perfect balance of moist versus firm, and after lots of testing, I’m thrilled to say that this meatloaf is IT. I can’t think of a better setting for this beauty than a vegan Thanksgiving table. Or, really, any table!

Why I Love This Vegan Meatloaf Recipe

• Quick. This vegan meatloaf recipe needs about 15 minutes of hands-on prep before it’s ready to bake. The filling is simple but packed with savory ingredients and cozy spice. I make a quick tomato sauce to brush over top before baking, which is also very quick.
• Holiday-worthy. Vegan meatloaf is the perfect vegan-friendly Thanksgiving or holiday main dish. It’s satisfying and hearty, and it pairs so well with all kinds of Thanksgiving sides, from mashed potatoes to stuffing !
• Versatile. I think I ate this meatloaf for breakfast, lunch, and dinner for days the last time I made it. Even beyond the holidays, it’s super versatile! Make it into a Thanksgiving leftovers sandwich , mince it to garnish a vegan pizza , or add it to a breakfast hash recipe.

Notes on Ingredients

These are some quick notes on what this vegan meatloaf is made of. Spoiler: all good things, with no mystery ingredients or additives! One more perk of making this loaf from scratch. Scroll down to the recipe card for a printable list with the full recipe amounts.

• Vegan Worcestershire sauce – Make sure that you’re buying the vegan bottle, as most aren’t. And if you can’t find it, don’t sweat it. Soy sauce makes a great substitute.
• Flax egg – In all my testing, a flax egg is the best binder for vegan meatloaf. Ensure that your flax seeds are fresh (most of us seem to have a bag in our pantry or fridge from years ago). The seeds’ freshness affects how gelatinous your “egg” gets.
• Breadcrumbs – If you’re gluten-free, use gluten-free breadcrumbs!
• Brown lentils – I don’t recommend substituting any other type of lentils in this recipe. Red lentils are too mushy, and green lentils give the meatloaf a strange colour. Canned lentils are a great way to cut down on cooking time.
• Liquid smoke – I use a good amount of liquid smoke in this recipe. You can easily swap it for more soy sauce, but it makes a big difference in terms of flavour. If you’re sensitive to the taste or think 2 tablespoons might be overpowering, use only 2 teaspoons (and taste it before you add it to the meatloaf mixture).

How to Make Vegan Meatloaf

Here’s a short step-by-step showing how to make this best-ever vegan meatloaf. You’ll find printable directions in the recipe card after the post.

Make the tomato glaze.

• Make the tomato glaze. First, mix tomato paste with apple cider vinegar, maple syrup, and sea salt for the glaze. Set this aside for now.
• Sauté the veggies. Meanwhile, sauté garlic, onion, and celery over medium-high heat until softened.

Combine the ingredients.

• Combine the ingredients. Add your sautéed veggies to a large bowl along with the chickpeas, lentils, liquid smoke, vegan Worcestershire (or soy sauce), breadcrumbs, sea salt, ground black pepper, flax eggs, tomato paste, and thyme. Gently mix with a wooden spoon.
• Blend. Next, add the mixture to a food processor. I have a 10-cup food processor, so if yours is smaller, consider blending in batches. Pulse a few times until everything begins to come together.

Blend.

• Fill the pan. Afterward, transfer the mixture into a parchment-lined loaf pan. Smooth the top with a spatula. Pour over the tomato glaze from earlier.
• Bake. Bake your vegan meatloaf at 375ºF for 45-60 minutes. My loaf is usually done at around 55 minutes. It’s ready if a toothpick comes out mostly clean. Allow the meatloaf to cool in the pan for 10 minutes, then remove it, slice, and serve. I cut my slices about 1-inch thick.

Why is my vegan meatloaffalling apart?

I tested this recipe specifically to avoid a crumbly meatloaf. However, it’s important to NOT over-pulse the vegan meatloaf ingredients in your blender or food processor. I did this the first time, and the mixture turns to mush and won’t firm up in the oven. You want to see chunks of celery, lentils, and other ingredients in the mix. I like to pulse about 10 times.

Secondly, make sure to press the mixture firmly into the loaf pan and bake the meatloaf until a toothpick stuck in the center comes out clean. If you’ve done all of this and it’s still falling apart, place the meatloaf in the fridge for an hour and it will firm up completely.

Recipe Tips

• Don’t overwork your meatloaf mixture. Too much blending in the food processor makes the meatloaf mushy (see above). Check out the step-by-step earlier and my video below for a better idea of what it should look like.
• Use the right pan. I strongly recommend using a loaf pan for this recipe. If you try to freeform this vegan meatloaf, it may fall apart or dry out (no one wants that!).
• Line the pan. Don’t skip this step! Lining the loaf pan with parchment paper holds the meatloaf together, not to mention, it’s much easier to remove from the pan.
• Go easy on the smoke. If you feel you’ll be sensitive to the liquid smoke (one or two readers have shared this) start with 2 teaspoons and adjust to taste. If you use less liquid smoke in the recipe, replace the rest with water so the meatloaf has the right amount of liquid (for example, add 1 teaspoon of liquid smoke + 1 tablespoon of water).
• Don’t skip the cooling period! Be sure to rest the meatloaf for at least 10 minutes after it’s out of the oven and before you slice it. You can even cool your meatloaf completely. As it cools, the texture firms up even more.
• Make a BBQ glaze. If you’d prefer a BBQ glaze, substitute the tomato paste for BBQ sauce.

Serving Suggestions

I love serving this “meatloaf” as a vegan Thanksgiving main. It goes with all of my favorite holiday sides, like this classic vegan green bean casserole , fluffy mashed potatoes , and roasted maple carrots . My easy sweet potato casserole also pairs great with the savoriness in this loaf. Of course, don’t skip a slice of vegan pumpkin pie or vegan pumpkin sheet cake for dessert.

Any other time of the year, serve vegan meatloaf with a side of air fryer fries and a vegan Cobb salad for a cozy, casual weeknight meal.

Storing and Reheating Leftovers

• Refrigerate. Store any leftover vegan meatloaf in an airtight container in the fridge for up to 3 days.
• Reheat. Warm your meatloaf in the oven or microwave until it’s hot throughout. Leftovers taste delicious in sandwiches, wraps, and over salads.

More Vegan Holiday Recipes

• Hasselback Butternut Squash
• Sweet Potato Soufflé
• Vegan Apple Pie
• Vegan Cranberry Meatballs
• Candied Yams

Ingredients

• 2 teaspoons coconut oil , or any oil
• ¼ cup chopped red onion
• 2 ribs celery , diced
• 5 cloves garlic , minced
• 1 (15 oz.) can chickpeas , drained and thoroughly rinsed
• 1 3/4 cup freshly cooked brown lentils , or 15 oz can, drained and throughly rinsed
• 2 teaspoons liquid smoke , up to 2 tablespoons* (see notes on liquid amount)
• 2 teaspoons vegan Worcestershire sauce , or more liquid smoke
• 1 1/4 cups breadcrumbs , gluten-free if needed
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 2 flax eggs
• 3 tablespoons tomato paste
• 1/2 teaspoon fresh thyme

Tomato Glaze

• 2 tablespoons tomato paste
• 2 teaspoons apple cider vinegar
• 1 tablespoon maple syrup , or agave or liquid sweetener
• 1/4 teaspoon sea salt

Instructions

Tomato Glaze

• Mix together the tomato paste, apple cider vinegar, maple syrup and the sea salt in a small bowl and set it aside until you need it.

Meatloaf

• Preheat your oven to 375°F/190°C degrees. Prepare a loaf with by lining with parchment paper so that it’s hanging over the sides. This helps to remove the loaf with ease.
• In a skillet over medium heat, heat the oil. Add the red onion and the celery. Sauté until onions are translucent and celery has softened, about 5 minutes. Add garlic, stirring for 1 minute until fragrant.
• In a large bowl, add all of the ingredients (the cooked garlic, red onion, celery above, as well as the chickpeas, lentils, liquid smoke, vegan Worcestershire (or soy sauce), breadcrumbs, sea salt, ground black pepper, flax eggs, tomato paste, and thyme).
• Mix together slightly with a wooden spoon. I find that this helps to distribute the liquid ingredients equally one the beans and breadcrumbs.
• In a food processor, add all of your ingredients from the bowl. I have a 10-cup food processor, so if yours is smaller, you may want to put it in in increments. Pulse a few times until everything begins to come together. Do NOT over pulse – it will turn to mush and not firm up in the oven. You want to see chunks of celery, lentils and other ingredients. I like to pulse about 10 times.
• Pour/scoop the mixture into your parchment paper-lined loaf pan. Smooth down the top with the spatula. Pour over your glaze from earlier, smoothing it down with a spoon or spatula. Make and add more glaze if desired.
• Bake for 45 minutes to 60 minutes. My loaf was done at around 55 minutes. It’s ready if a toothpick comes out mostly clean.
• Remove from oven and allow to cool for 10 minutes. Remove from loaf pan and slice up and serve. Enjoy!

Notes

• If you think you’ll be sensitive to the liquid smoke (one or two readers have shared this) start with 2 teaspoons. Give it a taste (everything is cooked so you can try it) then add more if desired! I usually add the full amount. IF you’re lowing the amount, replace the rest with water so the recipe has the right amount of liquid (so add 1 tablespoon of water + 1 teaspoon).

Vegan Meatloaf (Thanksgiving Main Dish)

Ingredients

• 2 teaspoons coconut oil or any oil
• ¼ cup chopped red onion
• 2 ribs celery diced
• 5 cloves garlic minced
• 1 (15 oz.) can chickpeas drained and thoroughly rinsed
• 1 3/4 cup freshly cooked brown lentils or 15 oz can, drained and throughly rinsed
• 2 teaspoons liquid smoke up to 2 tablespoons* (see notes on liquid amount)
• 2 teaspoons vegan Worcestershire sauce or more liquid smoke
• 1 1/4 cups breadcrumbs gluten-free if needed
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 2 flax eggs
• 3 tablespoons tomato paste
• 1/2 teaspoon fresh thyme

Tomato Glaze

• 2 tablespoons tomato paste
• 2 teaspoons apple cider vinegar
• 1 tablespoon maple syrup or agave or liquid sweetener
• 1/4 teaspoon sea salt

Instructions

Tomato Glaze

• Mix together the tomato paste, apple cider vinegar, maple syrup and the sea salt in a small bowl and set it aside until you need it.

Meatloaf

• Preheat your oven to 375°F/190°C degrees. Prepare a loaf with by lining with parchment paper so that it’s hanging over the sides. This helps to remove the loaf with ease.
• In a skillet over medium heat, heat the oil. Add the red onion and the celery. Sauté until onions are translucent and celery has softened, about 5 minutes. Add garlic, stirring for 1 minute until fragrant.
• In a large bowl, add all of the ingredients (the cooked garlic, red onion, celery above, as well as the chickpeas, lentils, liquid smoke, vegan Worcestershire (or soy sauce), breadcrumbs, sea salt, ground black pepper, flax eggs, tomato paste, and thyme).
• Mix together slightly with a wooden spoon. I find that this helps to distribute the liquid ingredients equally one the beans and breadcrumbs.
• In a food processor, add all of your ingredients from the bowl. I have a 10-cup food processor, so if yours is smaller, you may want to put it in in increments. Pulse a few times until everything begins to come together. Do NOT over pulse – it will turn to mush and not firm up in the oven. You want to see chunks of celery, lentils and other ingredients. I like to pulse about 10 times.
• Pour/scoop the mixture into your parchment paper-lined loaf pan. Smooth down the top with the spatula. Pour over your glaze from earlier, smoothing it down with a spoon or spatula. Make and add more glaze if desired.
• Bake for 45 minutes to 60 minutes. My loaf was done at around 55 minutes. It’s ready if a toothpick comes out mostly clean.
• Remove from oven and allow to cool for 10 minutes. Remove from loaf pan and slice up and serve. Enjoy!

Video

Notes

• If you think you’ll be sensitive to the liquid smoke (one or two readers have shared this) start with 2 teaspoons. Give it a taste (everything is cooked so you can try it) then add more if desired! I usually add the full amount. IF you’re lowing the amount, replace the rest with water so the recipe has the right amount of liquid (so add 1 tablespoon of water + 1 teaspoon).

Nutrition

Vegan Meatloaf (Thanksgiving Main Dish) https://jessicainthekitchen.com/vegan-meatloaf-gluten-free/ November 4, 2020

This easy vegan pecan pie is perfect for holiday tables and special occasions! With an irresistibly flaky crust and sweet filling bursting with caramelized pecans, it tastes just like the classic dessert you know and love. Made without corn syrup!

Last year I actually shared this pecan pie as a part of a special email list-only recipe. This year, I wanted to bring that same well-loved recipe to the blog after so many requests for it. For another classic Thanksgiving dessert made 100% vegan, try my vegan apple pie !

My goodness, WHAT A PIE! Before I even get into how mouth-watering and delicious this vegan pecan pie is, let’s talk about how it takes only 20 minutes of prep!! It’s great if you need a quick holiday pie to bring to your dessert table. It’s especially great if you’re vegan, or have someone who is or is egg free and needs an egg free dessert. I just know it’s a recipe you guys are going to love!

Why I Love This Recipe

• It’s a classic. This vegan pecan pie is just as traditional as my vegan pumpkin pie , capturing everything you love about the classic dessert, but making it 100% vegan. If you’re a traditional pecan pie lover, you’re going to adore this pie!
• Made without corn syrup. I skip the corn syrup in my pecan pie filling, and it still tastes tastes sweet and buttery, with all the delicious flavour that I love.
• Quick. Did I mention that this pie takes all of 20 minutes to prepare? It’s ready for the oven with zero fussing and it always turns out great. I love making this dessert for holiday parties and Thanksgiving gatherings. It’s just so darn easy!

Notes on the Ingredients

Ok, so what do you need to make a perfect vegan pecan pie? Here are few notes to help you get delicious results. You’ll find a full list of ingredients with amounts in the recipe card below the post.

• Vegan butter – Don’t switch this for oil. Plant-based butter gives this recipe that traditional pecan pie flavor!
• Cornstarch – Helps to bind the pie together flawlessly. I have not tested arrowroot starch here so I can’t advise if it works, but feel free to test it.
• Agave nectar – Or maple syrup. Both work well as a replacement for traditional corn syrup, but agave is stickier and closer in texture, so that’s what I use.
• Raw brown or cane sugar – A mix of dry and wet sugars really brings in the right flavor.
• Egg substitutes – Essential for the binding of this pie. I recommend Bob’s Red Mill Egg Replacer . It’s a great purchase that you can use in lots of vegan baking recipes! Otherwise, homemade flax eggs also work here.
• Pecans – You can’t make pecan pie without them! I recommend using the freshest, best-quality nuts you can get for the best flavor and texture.
• Pie crust – I include my homemade vegan pie crust recipe below (it’s also gluten-free). If you’re short on time you can use your favorite brand of store-bought pie crust.

Super Easy Vegan Pie Crust

As I mentioned above, if you are in a hurry you can use your favorite store bought pie crust for this recipe. In this case, just skip right to the pre-baking part before making and adding the filling.

If you want to go the homemade route, I recommend using my vegan pie crust recipe . It makes a tender and flaky pie crust that is absolutely perfect for all kinds of pies. It can be made in advance too, so you can make your pie crust a couple days beforehand, then finish up your pecan pie once it’s closer to the day you want to serve it. Check out the steps below, and refer to the linked recipe for detailed instructions.

• Make the pie dough. Prepare one recipe of vegan pie dough according to the directions.
• Add the crust to the pie dish. Roll the dough out and press it into your pie pan . Use a sharp knife to trim off any excess, and shape the edges using your fingers as pictured.
• Par-bake the pie crust. Bake the prepared crust in the oven for 10 minutes at 350ºF. Afterward, let the pie crust cool on a wire rack while you prepare the pecan pie filling.

How to Make Vegan Pecan Pie

With your pie crust ready to go, let’s talk about making this vegan pecan pie. These are the steps, and you’ll find the printable recipe with the full instructions in the recipe card after the post.

• Melt the vegan butter. Start by melting vegan butter in a microwave-safe bowl. After, whisk in the cornstarch until it’s completely dissolved.
• Combine the remaining ingredients (except the pecans). Add all the pie ingredients to a large bowl, leaving out the pecans for now. Give that a good whisk to combine.

• Add the pecans. Now, arrange the pecans neatly and evenly in the bottom of your par-baked pie crust.
• Add the filling mixture. Pour the prepared filling over the pecans, watching as the pecans rise to the top.

• Bake. This vegan pecan pie goes into the oven at 350ºF for 50 minutes. Make sure it’s positioned on the center rack.
• Cool. Leave the pie to cool on a wire rack. Wait until it’s cooled completely before you slice it!

How to Make Sure Your Pecan Pie Sets

This recipe was created to be just like a traditional gooey but firm pecan pie. It’s normal for this pie to be a bit jiggly when it comes out of the oven! It will thicken as it cools and sets. If you’re concerned that your pecan pie is a bit runny, or if you prefer an even firmer pie, put it in the fridge and it should firm up after a couple of hours.

In this case, I recommend popping it in the microwave for about 10 seconds before serving so that it softens again. You can also let the cold pie sit at room temperature for about an hour to come back to a gooey-er consistency.

Recipe Tips

• Use a homemade crust recipe (if you can). I highly recommend my pie crust recipe as it can withstand the heavier vegan pecan pie filling. For a store-bought alternative, I recommend the Bob’s Red Mill Pie Crust Mix, which I also tested and it works perfectly here. Plus, its flakiness and butteriness offsets the sweetness of the pie.
• If you want to purchase a pre-made crust, I highly recommend a high-quality, less-sweet brand. I tested one of the cheaper brands and the crust dissolved in the pie and completely fell apart. Choose wisely!
• Can I make a crustless pie? I also tested this recipe as a crustless pecan pie, since I know some of you do ask for this option! While the pie was delicious, it essentially flipped over, becoming an upside down pecan pie, since all the pecans settled to the bottom of the pan. Not ideal.
• What’s the best egg replacement for pie? I highly recommend getting this (affiliate link) Bob’s Red Mill Egg Replacer and using it in this pie. It’s my favorite egg replacer and works so well in this pie. You can of course use flax eggs, although it won’t hold as well, and I’m not sure flax eggs would look so great in this pie.
• Test the pie for doneness. Your vegan pecan pie should be slightly wobbly when it comes out of the oven. It’ll continue to set and firm up as it cools.
• Let the pie cool completely before slicing into it. Cutting it before it’s cooled to room temperature affects the consistency.
• Top with vegan whipped cream. I love this pie with a dollop of my homemade coconut whipped cream , which is totally vegan and is super easy to make!
• Make it picture-perfect. If you’re showing this pie off, I like to go in and just slightly arrange the pecans into an even layer again and maybe even flip some so it’ll bake very pretty.

How to Store

This vegan pecan pie is fine to stay at room temperature for a few hours after baking. For longer storage, keep the pie in the fridge. Let it cool completely, then cover it with saran wrap and refrigerate for up to 4 days.

More Vegan Thanksgiving Desserts

• Vegan Sweet Potato Pie
• Vegan Pumpkin Sheet Cake
• Vegan Pumpkin Cupcakes
• Pumpkin Cheesecake

Ingredients

• 1/4 cup vegan butter , (56g)
• 1 1/2 tablespoons cornstarch , (15g)
• 1 cup agave nectar , (350g) or maple syrup (240mL)
• 1/4 cup brown sugar , or cane sugar (55g)
• 3 Bob’s Red Mill Egg Replacer egg substitutes* , or flax eggs
• 1/2 teaspoon cinnamon powder
• 3/4 teaspoon sea salt
• 3/4 teaspoon vanilla extract
• 2 cups pecans , roughly chopped (240g)
• Gluten Free Vegan Pie Crust Recipe , or store-bought pie crust

Instructions

• Preheat oven to 350°F/180°C.
• Pre-bake the pie crust in a deep 9" pie pan for 10 minutes in the oven. Remove and let cool on a wire rack for about 5 minutes.
• Place the vegan butter in a microwave safe bowl and microwave for at least 45 seconds. Remove and whisk the cornstarch in until it’s completely dissolved.
• In a large bowl, add all the pie ingredients except the pecans. Whisk together well until all incorporated.
• Arrange the pecans neatly and evenly on the bottom of the pie crust. Pour the liquid over the pecans to cover and watch as the pecans rise to the top. If you’re showing this pie off, I like to go in and just slightly arrange the pecans into an even layer again and maybe even flip some so it’ll bake very pretty.
• Bake for 50 minutes in the oven on the lower shelf in the centre. The pie should be slightly wobbly when you’re taking it off but still held together. Remove and place on a wire rack to cool completely. Don’t slice into pie until it’s completely cooled.
• Enjoy!!

Notes

• I highly recommend using my pie crust recipe since it can withstand the thickness of this Pecan Pie. If you would rather use a store-bought mix variety, I would recommend the Bob’s Red Mill Pie Crust Mix which I also recipe tested and works perfectly here! Plus its flakiness and butteriness offsets the sweetness of this pie perfectly.
• If you want to purchase a pre-made crust, I highly recommend a high quality less sweet brand. I also tested one of the cheaper brands and it fell completely apart and got dissolved by the pie.
• I also tested making this crustless since I know some readers do ask for this option. While the pie was delicious, it essentially flipped over, becoming an upside down pecan pie, and all the pecans settled to the bottom of the pie.
• Let the pie cool completely before slicing into it. Cutting it before will affect the consistency.
• This pie was created to be just like the traditional gooey but firm Pecan Pie, but if you want it even firmer, put it in the fridge! If you’re keeping it in the fridge and want it softer, you can pop it in the microwave for about 10 seconds or let it sit at room temperature for about an hour to come back to this consistency.
• I highly recommend getting this (affiliate link). Bob’s Red Mill Egg Replacer and using it in this pie. It’s my favourite egg replacer and works so well in this pie. UPDATED: I’ve had a few readers now share that flax eggs worked perfectly for them!