Black Eyed Pea Vegan Meatloaf Recipe for Easy Dinners

If you’re on the hunt for a hearty, comforting dish that’s both vegan and packed with nutrition, look no further than this Black Eyed Pea Vegan Meatloaf. This recipe transforms humble black eyed peas into a savory, protein-rich meatloaf that satisfies the soul and delights the palate.

Whether you’re a longtime vegan, a plant-curious foodie, or simply wanting to try something new, this meatloaf offers a perfect balance of texture and flavor with wholesome ingredients.

Unlike traditional meatloaf, this version skips the animal products but doesn’t compromise on taste or heartiness. The black eyed peas bring a creamy yet firm base, while oats, vegetables, and a blend of spices add depth and a touch of sweetness.

Plus, it’s easy to prepare and bakes up beautifully golden with a tangy tomato glaze on top.

Ready to impress your family or guests with a vegan main dish that’s as comforting as it is delicious? Let’s dive in and explore this incredible recipe step-by-step!

Why You’ll Love This Recipe

This Black Eyed Pea Vegan Meatloaf stands out for several reasons. First, it’s incredibly nutritious.

Black eyed peas are a fantastic source of plant-based protein, fiber, and essential vitamins like folate and iron. This means you’re getting a filling meal that supports your health without any animal products.

Secondly, it’s versatile and easy to customize. Whether you prefer it spicy, smoky, or with a hint of sweetness, you can adjust the seasonings to suit your taste buds.

The texture is perfectly balanced—moist but firm enough to slice and serve beautifully.

Finally, this recipe is budget-friendly and uses pantry staples you may already have. It’s a great way to use canned or dried black eyed peas and transform them into a show-stopping dish.

Plus, leftovers make fantastic sandwiches the next day!

Ingredients

• 2 cups cooked black eyed peas (or 1 can, drained and rinsed)
• 1 cup rolled oats
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup grated carrot
• 1/4 cup ground flaxseed mixed with 3/4 cup water (flax egg)
• 1/4 cup tomato paste
• 2 tbsp soy sauce or tamari
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/2 cup chopped walnuts (optional for added texture)
• For the glaze: 1/4 cup ketchup, 1 tbsp maple syrup, 1 tsp mustard

Equipment

• Mixing bowl
• Food processor or potato masher
• Measuring cups and spoons
• Baking loaf pan (8×4 inch or similar size)
• Mixing spoon or spatula
• Small bowl for flax egg
• Oven

Instructions

1. Prepare the flax egg: In a small bowl, combine the ground flaxseed with water. Stir and let it sit for 10 minutes until it thickens to a gel-like consistency.
2. Preheat your oven: Set it to 350°F (175°C) and lightly grease your loaf pan or line it with parchment paper for easy removal.
3. Process the black eyed peas: In a food processor, pulse the cooked black eyed peas until mostly mashed but still a bit chunky. If you don’t have a food processor, mash them with a potato masher.
4. Sauté the vegetables: In a skillet over medium heat, sauté the chopped onion, garlic, and grated carrot for about 5 minutes until soft and fragrant. Let them cool slightly.
5. Combine all ingredients: In a large mixing bowl, add the mashed black eyed peas, sautéed vegetables, rolled oats, flax egg, tomato paste, soy sauce, apple cider vinegar, smoked paprika, thyme, salt, pepper, and walnuts (if using). Mix well until fully combined.
6. Shape the loaf: Transfer the mixture into your prepared loaf pan and press it down evenly. Smooth the surface with a spatula.
7. Prepare the glaze: In a small bowl, mix the ketchup, maple syrup, and mustard until smooth. Spread this glaze evenly over the top of the meatloaf.
8. Bake: Place the loaf in the preheated oven and bake for 45-50 minutes, or until firm and golden on top.
9. Cool and serve: Allow the meatloaf to cool in the pan for at least 10 minutes before slicing. This helps it hold together perfectly.

Tips & Variations

For an extra smoky flavor, add a dash of liquid smoke or smoked paprika. You can also swap walnuts for pecans or sunflower seeds depending on your preference.

To make this meatloaf gluten-free, substitute rolled oats with gluten-free oats or ground gluten-free breadcrumbs. If you prefer a spicier kick, add chopped jalapeños or a pinch of cayenne pepper to the mix.

For a Mediterranean twist, try adding chopped sun-dried tomatoes and fresh herbs like oregano and parsley. You could even experiment with different beans such as chickpeas or lentils, although the texture will vary slightly.

Nutrition Facts

Serving Suggestions

This vegan meatloaf pairs wonderfully with classic sides like mashed potatoes and steamed green beans. For a lighter option, serve with a crisp mixed green salad dressed in lemon vinaigrette.

You can also drizzle it with vegan gravy or serve alongside creamy mashed cauliflower for a low-carb twist. Leftover slices make fantastic sandwiches—layer with vegan mayo, lettuce, and tomato on whole grain bread.

To complete your meal, why not try an indulgent dessert like the Cinnamon Pecan Ice Cream Recipe or a comforting bowl of soup such as the Clam Chowder San Francisco Recipe (veganized, of course) for a warming starter.

Conclusion

This Black Eyed Pea Vegan Meatloaf is a fantastic addition to any plant-based cooking repertoire. It’s nourishing, flavorful, and simple enough for weeknight dinners but special enough for entertaining.

The combination of black eyed peas, oats, and wholesome vegetables creates the perfect texture that holds together beautifully while offering a satisfying bite.

Whether you’re vegan, vegetarian, or just looking to add more plant-based meals to your diet, this recipe is sure to impress. Don’t forget to experiment with the toppings and spices to make it your own, and enjoy the delicious leftovers in sandwiches or salads.

For more creative and comforting recipes, check out our Cheese Penny Recipe or the luscious Chocolate Heaven Cake Recipe for dessert inspiration.

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