Heat the olive oil in a large skillet over a medium-high heat. Add the onion, garlic, scallions, carrots, cumin, paprika and garlic powder. Cook for 5 minutes, until softened fully.
1 tbsp olive oil, 1 large onion, 2 cloves garlic, 1/2 cup scallions, 1 tsp cumin, 1 tsp paprika, 1 tsp garlic powder, 2 small carrots
Add the mushrooms, celery and tomato paste. Cook for 5 minutes more, stirring frequently, until the mushrooms shrink down fully.
5 oz chestnut mushrooms, 1 cup celery, 1/4 cup tomato paste
Drain and rinse canned chickpeas, then add them to a saucepan with water and the baking soda. Simmer them for around 5 minutes, then drain and rinse once more. This will easily remove the skins.
2 cans chickpeas, 1/2 tsp baking soda
Lightly mash around 3/4 of the chickpeas using a fork, but make sure to keep some of them whole.
Preheat the oven to 350 degrees C/180 degrees F and generously grease a standard loaf tin with vegan butter or olive oil.
Add the cooked vegetables, chickpeas, nutritional yeast, oats, soy sauce and apple cider vinegar to a large mixing bowl. Mix together, and add salt and pepper to taste.
3 tbsp nutritional yeast, 1/2 cup oats, 2 tbsp soy sauce, 2 tbsp apple cider vinegar
Transfer the mixture to the loaf tin and press it down firmly. Bake for 30 minutes. When almost done, start preparing the glaze.
Make the glaze by whisking together apple cider vinegar, soy sauce, maple syrup, ketchup and cornstarch.
2 tbsp apple cider vinegar, 2 tbsp soy sauce, 1 tbsp maple syrup, 1/4 cup ketchup, 1 tbsp cornstarch
Line a baking tray with parchment paper. Carefully remove the meatloaf from the oven and flip it onto the baking tray. Brush generously with the glaze on all sides, and return to the oven for 5-7 more minutes, until the glaze firms up.
Allow the loaf to rest for 10-15 minutes before slicing and serving.