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.