Preheat oven to 350 degrees

Place the walnuts, and the oats in a food processor, blend until the mixture has a flour-like consistency. Remove the walnuts and the oats. Place the garbanzo beans and the sun-dried tomatoes in the food processor, plus to combine, we are looking for the mixture to be pureed a little but also a little chunky.

Over medium-low heat add the olive oil to a sauté pan, add the carrots, celery, and garlic, season with salt, cook for 5 minutes. The vegetables should be soft and tender.

Remove half of the garbanzo bean and sun-dried tomato mixture, add ketchup, marmite, yellow miso, soy sauce, caper liquid, smoked paprika, granulated garlic, onion powder, and Kosher Salt, puree until smooth.

In a large bowl combine all of the mixtures, the oat and walnut flour, and both garbanzo bean purees, mix by hand until all of the ingredients are evenly mixed. Place the loaf mixture in the fridge for 30 minutes.

Form the mixture into a loaf shape. Place in an oven-safe baking dish. Spread the spicy maple ketchup topping on the loaf, add a small amount of water to the bottom of the pan. Cook for 45 minutes. Check the water level after 20 minutes, if the water has evaporated add a little more, you didn’t want too much because it will make the bottom edge of the loaf too soft.

The loaf is done when it is hot in the middle and the top is getting some color and caramelization of the Ketchup topping.

Combine all of the ingredients until completely mixed.