Miso Chickpea Loaf and Chive Mashed Potatoes

welcome to a cozy and flavorful meal featuring an incredible miso chickpea loaf paired with vegan chive mashed potatoes.

the chickpea loaf, packed with carrots, celery, and a blend of savory spices, bakes to perfection with a tasty ketchup, tomato, and tahini topping.

on the side, enjoy skin-on gold potatoes mashed to creamy goodness with vegan butter, and a generous helping of fresh chives.

it’s a simple yet satisfying plant-based feast that brings together wholesome ingredients for a comforting and delicious dinner!

the miso chickpea loaf gives you a nutty vibe from tahini, a savory punch from miso, and a hearty chewiness from chickpea flour.

it’s a bit grainy with veggies and spices, and the top layer with ketchup, tomato paste, and tahini adds a sweet and tangy touch.

now, the vegan chive mashed potatoes bring in creamy and velvety vibes, with the skin-on gold potatoes adding a rustic chew.

vegan butter makes it smooth, and the chives keep it fresh. it’s a blend of flavors and textures, making this plant-based meal comfy and tasty.

the cooking/baking process is actually incredibly easy too! you can start by chopping small carrots, celery, onion, and garlic, then blend them with miso paste, tomato paste, tahini, umami seasoning, garlic powder, onion powder, and ground mustard seed.

the chickpea flour can be folded in and then transfer the mixture to a parchment-lined loaf pan. top with a mix of ketchup, tomato paste, and tahini.

bake at 375°F with foil for 20 mins, remove foil, and bake for an extra 23 mins.

for the vegan chive mashed potatoes, wash and chop gold potatoes, leaving the skin on. boil until fork-tender then blend them in the food processor with vegan butter, sea salt and pepper until your desired consistency!

fold in chopped chives. serve the miso chickpea loaf and vegan chive mashed potatoes together for a flavorful and satisfying plant-based meal, perfect for any occasion, including holiday gatherings.

picture this for your holiday table: a spread featuring the incredible miso chickpea loaf and vegan chive mashed potatoes.

it’s the kind of comfort and joy that makes celebrations special. the miso chickpea loaf, with its savory goodness and festive topping, brings a hearty and satisfying vibe.

alongside, the creamy vegan chive mashed potatoes, dotted with fresh chives, add a touch of warmth and familiarity.

it’s a plant-based feast that captures the spirit of the season, offering a delicious and inclusive option for everyone at the holiday table!

if you like my Miso Chickpea Loaf and Chives Mashed Potatoes, you’ll also love these other recipes of mine!

Vegan Spanakopita Cups

Roasted Tomato and Pepper Soup with Grilled Cheese

Cozy Vegan Autumn Soup

The Best Vegan White Lasagna Soup

Nourishing Vegan Jackfruit Stew

Healthy Vegan Corn Chowder

Baked Sweet Potato Spinach Soup

The Best Nourishing Vegan Potato Salad

Epic Cheesy Vegan Buffalo Cauliflower Dip

Vegan and Gluten Free Cheddar Biscuits

The Ultimate Vegan Baked Brussels Sprouts

Buffalo Barbecue Brussels Sprouts (Vegan + GF)

Vegan and Gluten-free Buffalo Cauliflower Wings

Vegan Garlic Ranch Smashed Potatoes

Easy Veggie Pasta Salad with Tahini Dressing

Vegan Tzatziki Pasta Salad

Delicious Chard and Kalamata Olive Pasta

Dairy-Free Buffalo Sauce Mac n Cheese

Healthy Vegan Sweet Potato Mac and Cheese

Easy Vegan Cacio e Pepe

Semi-Homemade Vegan Pasta Bake

Vegan Greek Village Pasta Salad

Vegan Spicy Mushroom Stroganoff

Healthy Vegan Arugula Pesto

are you going to make my Miso Chickpea Loaf and Chives Mashed Potatoes!?

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Miso Chickpea Loaf and Chives Mashed Potatoes

Recipe by MaryCourse: Main Dishes


Prep time


Cooking time




  • miso chickpea loaf:
    2 cups small carrots, chopped
    1 and 1/3 cup celery, cut into small pieces
    1/2 cup chopped onion
    2 garlic cloves
    1 tbsp miso paste
    2 tbsp tomato paste
    1 tsp umami seasoning
    1 tsp garlic powder
    1/2 tsp onion powder
    1/2 tsp ground mustard seed
    1/2 cup tahini
    2 cups chickpea or garbanzo bean flour
    1/3 cup ketchup
    1/4 cup tomato paste
    1/4 cup tahini
    sea salt and pepper, to taste

    vegan chive mashed potatoes:
    1 bag (about 2 lbs) gold potatoes, washed and chopped
    1/4 cup vegan butter
    1/2 cup unsweetened almond milk (or any plant-based milk)
    salt and pepper, to taste
    1/4 cup chopped chives


  • directions miso chickpea loaf
    preheat the oven to 375°f (190°c). line a large bread loaf pan with parchment paper. in a food processor, combine carrots, celery, onion, garlic, miso paste, tomato paste, umami seasoning, garlic powder, onion powder, and ground mustard seed. pulse until a grainy batter forms.
  • fold in the chickpea or garbanzo bean flour until well combined. transfer the mixture to the prepared loaf pan, spreading it evenly. in a small bowl, mix together the ketchup, tomato paste, and tahini for the topping. spread the mixture evenly over the loaf.
  • cover the loaf with foil and bake for 20 minutes. remove the foil and bake for an additional 23 minutes or until the the loaf is firm. allow the loaf to cool slightly before slicing. serve warm.
  • directions mashed potatoes:
    wash and cut the gold potatoes in half, leaving the skin on. place the potatoes in a large pot of salted water. bring to a boil and simmer until the potatoes are fork-tender. drain the potatoes and return them to the pot.
  • add the potatoes to a food processor with the vegan butter, sea salt and pepper and pulse until desired consistency.
  • fold in the chopped chives and mix well. serve the vegan chive mashed potatoes alongside the incredible miso chickpea loaf.

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hi, i'm mary!

I create vegan recipes using real foods that will nourish both your body and soul.

Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations!

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