Begin by preheating your oven to 180°C (350°F) and lightly greasing a loaf tin using olive oil.

Heat a large pan over medium heat, then sauté the finely chopped onion and garlic until they turn translucent and release their aromatic fragrance.

Add the grated carrot, celery, and red bell pepper into the pan, cooking for an additional 5 minutes until the vegetables become tender.

Utilize a food processor to blend the drained chickpeas, the sautéed vegetable mixture, oats, tomato paste, dried thyme, dried rosemary, smoked paprika, salt, and pepper. Pulse until the mixture combines but retains some texture, avoiding a completely smooth consistency.

Transfer the resulting mixture into the greased loaf tin and press it down firmly.

Bake in the preheated oven for approximately 30-35 minutes, or until the vegan meatloaf becomes firm and develops a slight golden brown crust on top.

Allow the meatloaf to cool for a few minutes before carefully removing it from the tin.

Slice and serve your vegan meatloaf alongside vegan gravy if desired.