Step 1

Preheat the oven to 375°F. Ready a 9-by-5-inch loaf pan by lightly greasing it with the canola oil and set aside.

Step 2

In a small saucepan with a lid over high heat, bring the water to a boil. Add the quinoa, reduce the heat to low, cover, and cook for 14 to 15 minutes, or until the water is absorbed. Remove from the heat, cover, and set aside for 5 minutes to let the quinoa continue to steam. Remove from the heat, fluff, and set aside to cool.

Step 3

In a large sauté pan over medium-high heat, warm the olive oil. Add the onion and sauté, stirring constantly, until it starts to sizzle. Reduce the heat to low and sauté for at least 10 minutes, or until soft and golden.

Step 4

In a large bowl, combine the sweet potato, almond butter, chia seeds, chickpea flour, and dark miso in a large bowl. Mash with a fork until thoroughly combined. Add the cooked quinoa and sautéed onions, parsley, sage, salt, and black pepper and stir until well combined.

Step 5

Scrape the contents of the bowl into the prepared pan and bake for 40 minutes. Remove from the oven.

Step 6

In a cup, stir together the tomato paste, red miso, and vinegar.

Step 7

Evenly spread the tomato paste mixture on top of the loaf. Return to the oven and bake for 20 minutes. Remove from the oven and set aside to cool for 5 minutes before slicing.

Step 8

Serve warm.