Prepare the Potatoes:

o Place the peeled and diced potatoes in a pot of salted water and bring to a boil. Cook for about 10-12 minutes, or until the potatoes are soft. Drain and set aside.

Sauté the Vegetables:

o In a spacious frying pan, warm the oil over a medium flame. Add the chopped onion and celery, and sauté for about 5-7 minutes until the onions are translucent and the celery is soft.

o Add the minced garlic, onion powder, sea salt, caraway seeds, ground cumin, dried thyme, smoked paprika, red pepper flakes, and black pepper. Sauté for another 1-2 minutes until the spices are fragrant.

Prepare the Bean Mixture:

o In a large bowl, add the drained and rinsed black beans (or kidney beans) and the cooked potatoes. Mash them together with a potato masher or fork until mostly smooth, leaving some texture.

Combine the Ingredients:

o Add the sautéed vegetable mixture, chopped walnuts (or sunflower seeds), oats, soy sauce, balsamic vinegar, and tomato paste to the mashed beans and potatoes. Mix until everything is well combined. The mixture should be thick and hold together well. If it's too dry, add a little more tomato paste or a splash of water.

Shape the Meatloaf:

o Preheat the oven to 375°F (190°C).

o Place parchment paper in a loaf pan, allowing excess paper to hang over the edges for effortless lifting later.

o Press the meatloaf mixture into the prepared loaf pan, smoothing the top with a spatula.

Make the Tomato Glaze:

o In a small bowl, mix together the ketchup (or tomato paste), maple syrup, balsamic vinegar, and soy sauce.

Bake:

o Bake the meatloaf in the preheated oven for 35-40 minutes, or until the top is golden and firm to the touch.

o Let the meatloaf cool in the pan for about 10 minutes before lifting it out using the parchment paper. Slice and serve with vegan gravy, if desired.

Make the Gravy (Optional):

o If you’d like to make a quick vegan gravy, simply sauté 2 tablespoons of flour with 2 tablespoons of oil in a small pot over medium heat. Slowly whisk in 1 cup of vegetable broth and 1 tablespoon of soy sauce. Cook, stirring frequently, until thickened.