Chop the potatoes, transfer them to a pot with salted water and bring to a boil. Cook over medium heat for about 15 minutes or until tender, then drain. Transfer back to the pot and mash with a potato masher (don't use a food processor or blender).

Time to preheat the oven to 375 degrees F (190 degrees C).

Meanwhile, heat 1 tbsp oil in a skillet or pan over medium heat and add chopped onion. Fry for about 3 minutes, then add garlic, celery, all spices, soy sauce, and balsamic vinegar and fry for a further 3-5 minutes. Stir occasionally. Add beans and turn off the heat after one minute.

Transfer the bean/veggie mixture to the pot with the mashed potatoes and add tomato paste, oats, and chopped walnuts. Then, use the potato masher or your hands to mix everything together.

Line an 8-inch or 9-inch loaf pan with parchment paper (including an overhang) and put the meatloaf mixture into the pan. Press it down firmly.

Bake the vegan loaf for 40-50 minutes, then remove from the oven and allow to rest for at least 15 minutes before removing it from the pan to avoid it breaking apart.

This meatless meatloaf needs time to firm up. When you first remove it from the pan, it will still be soft to the touch. Simply pop this in the fridge for at least three hours (or even overnight) before serving for the firmest results.

Serve with the mushroom sauce, maple tomato glaze, or gravy. I have included the recipe for the mushroom sauce and glaze below in the recipe notes.