Hearty Bean No-Meat Loaf with BBQ Sauce Glazing

This bean loaf is dangerous. It’s so delicious it’s hard to stop eating. Even the cold leftovers are hard to resist. It’s a winner, especially when it’s freezing outside. It will healthily satisfy those cravings for stodgy food, all the time being cruelty-free and gluten-free (if you use gluten-free oats). By the way, it also makes for an incredible sandwich filling, if you do manage to have some leftover…

What you’ll need is this:


  • 2 carrots
  • 3-4 sun-dried tomatoes
  • 3 loves of garlic
  • 1 1/2 onions
  • 2 cans of beans
  • 3 cups vegetable broth mix (soak and boil in advance)
  • 1 cup of oats
  • 1 cup of chickpea flour
  • 1 tbsp of cyder vinegar

And to make the whole thing taste absolutely divine you’ll need the right seasoning:


  • thyme
  • rosemary
  • chili
  • cayenne
  • coriander
  • turmeric
  • mustard
  • bbq sauce
  • ketchup
  • soy sauce

Add and subtract from the this list as you fancy. You can’t really go that wrong. Add more of what you like, take away what you’re not so fond of. It’s that simple. It’s a very free-style loaf.

Make sure you have your vegetable broth mix soaked and cooked, same goes for the beans if you are using dried ones. Before you start your prep, switch your oven to 190 degrees Celsius to preheat.

1. Now get your onion, carrots, garlic and tomatoes in the food processor and chop roughly. Add this mixture to a heated pan for about 3 minutes and then mix in your chosen spices, i.e. rosemary, thyme, chili, coriander, etc. Keep this on the heat for another minute or so and then set aside.

2. Back to the food processor. Add half of the beans together with bbq sauce, mustard, soy sauce and ketchup. Again, feel free to edit. Blend this lot until smooth.

3. Now this is where everything comes together. So get a big bowl. Throw in the oats, sieved chickpea flour, Scotts broth mix, the other half of beans and anything else that you might feel would go nicely. I sometimes add sunflower seeds for extra texture. Now add the cooked veggies and the bean mixture you made earlier. Mix everything together well. I mean really well.

4. Get an ovenproof dish and line with baking paper so that it sticks out on either side, giving you something to maneuver the loaf out once it done. Fill in the gooey mixture you made, spread evenly. Add a nice skinny layer of bbq sauce for extra flavor and a beautiful dark finish for your loaf.

5. All you’ve got left to do now is to shove it in the oven for 60 – 70 minutes. Take it out, let it rest for around 10 – 20 minutes ,depending how long you can resist, and enjoy!

Goes nicely with potato mash, fresh veggies and gravy!


If you’ve made far too much to handle, you can just chop it up and pop it in a freezer bag. Should keep for a few months.



About VeggieBlackboard

I am a twenty something architecture student from Scotland. I enjoy making easy, simple, cheap and healthy vegan recipes. All tried and tested by my foodie friends and myself.

4 Responses to Hearty Bean No-Meat Loaf with BBQ Sauce Glazing

  1. Katja says:

    that both sounds and looks heavenly! will have to try, maybe even for xmas!

  2. Toni says:

    Hearty Bean No-Meat Loaf with BBQ Sauce Glazing sounds delicious, but I cannot find Scott’s vegetable broth mix – what can I substitute? Also, how many ounces are the cans of beans?

    • VeggieBlackboardVeggieBlackboard says:

      Scott’s broth is basically a mixture of pearl barley, yellow split peas, green split peas, marrowfat peas, red split lentils and dehydrated potato, carrot, leek, cabbage, swede and celeriac. Any old broth mix with similar ingredients should do the trick. Worst case scenario you could try and assemble as many of the items listed above. It’s a fairly loose recipe so don’t worry about chopping and changing a few ingredients. Each can of beans I use contains about 260 grams once drained, which converts to about 9.2 ounces. Really hope this helps! Good luck with the recipe, let me know how it goes :)

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