preheat the oven to 375°f. heat olive oil in a skillet over medium-high heat. add the carrots, celery, and red onion, and sauté for about 7 minutes or until slightly tender.

pulse the beans in a food processor a few times until they form a grainy consistency (not fully mashed).

in a large mixing bowl or the pot, combine the beans, sautéed veggies, garlic powder, cumin, paprika, flax meal, hemp hearts, oat flour, and tomato paste. mix thoroughly until the dough is cohesive.

press the mixture into a parchment-lined or well-greased loaf pan, smoothing the top with a spatula.

in a small bowl, whisk together the tahini ketchup ingredients. spread the mixture evenly over the top of the loaf. bake at 375 degrees for 30 minutes. let the loaf cool completely in the pan before slicing to ensure it holds its shape.

for the cauliflower spread, preheat the oven to 400°f. toss the cauliflower florets with olive oil and spread evenly on a baking sheet. roast for 25 minutes, or until the cauliflower is tender and lightly browned

transfer the roasted cauliflower to a food processor along with the hummus and other ingredients. blend until smooth and creamy.

adjust seasoning to taste and serve as a spread for the veggie loaf!