Get out a large mixing bowl, a food processor and a baking sheet.
Cut a piece of parchment paper and place inside the baking sheet. Set aside.
Cook the dried split green peas. Drain and then spread out on a couple of paper towels to get more water off of the legumes.
Heat a couple of tablespoons of water in a skillet and heat to boiling and add the onions, mushrooms, and carrots. Turn down the heat and sauté for 10 minutes.
Add the chickpeas and rolled oats to the food processor and pulse a few times to make pieces a bit smaller but not by much. Turn into the large bowl.
To the large bowl add the cooked split peas, the mushroom mixture, bread crumbs, hemp hearts, sage, salt, and pepper.
Mix well with a wooden spoon.
Add the tomato paste, Worcestershire sauce, tamari, and vegan mayonnaise. Mix well until well combined.
With your hands, press all of the ingredients into two balls. This is easier to transfer to the baking pan.
Place on the parchment paper on the baking sheet and press the two rounds next to each other and then into each other. Pinch the seam together and start shaping into a loaf.
The shaped loaf size is 8" x 5" x 1 1/2"
Bake at 350° for 35 to 40 minutes until the loaf is golden brown.