Boil the potatoes

• Put the potato chunks in a pot of cold water with the salt for the potato water.
• Bring to a boil and simmer until a knife slides through them without resistance.

Whisk the glaze

• Whisk together the ketchup, mustard, soy sauce, tomato paste, pressed garlic, maple syrup, smoked paprika and water in a small bowl until smooth and brushable.

Coat the roast

• Brush or roll the smoky roasts in the glaze on all sides.
• Keep a little glaze aside for serving.

Cook the roast

• Place the coated roasts in the oven or air fryer at the temperature given on the packaging until the glaze is sticky and slightly caramelized at the edges.

Mash the potatoes

• Drain the potatoes and let them steam dry for a minute.
• Mash with the vegan butter, warmed soy milk, salt for the mash, pepper and nutmeg until creamy.

Slice and serve

• Slice the roast thick and lay it on a bed of mash.
• Drizzle with the leftover glaze and scatter over the chopped chives.