Lightly oil a loaf tin and line the base with grease-proof paper.
Put the remaining oil and the leek in a small saucepan and cook over a low heat for 5 minutes. Add the ginger, cumin and coriander and cook for a further minute. Remove from the heat and allow to cool.
Place the onion, carrots, garlic, parsley, sunflower seeds, oat bran, vegetable stock powder and one of the cans of beans (either is fine) in a food processor and blend for 20 seconds until semi-smooth. Transfer into a large bowl and stir in the second can of beans and the leek mixture.
Spoon into the prepared tin and bake for 40-45 minutes until golden brown in color.
Turn out of the tin onto a serving plate. Serve either hot or cold with a salad.