Carrot and Mushroom Loaf
from Meals without Meat by Alison and Simon Holst
1 med - sized onion finely chopped
1-2 cloves garlic finely chopped
2 Tbsp oil or butter (vegans should use water or vegetable stock)
1 cup mushrooms sliced
1 tsp basil
1/4 tsp thyme
1/2 tsp salt
3 cups grated carrots
1/2 cup dry breadcrumbs
1/2 cup grated cheese (nutritional yeast is a great vegan option)
1/2 cup milk (soy milk is a great vegan option)
2 eggs (energy egg replacer)
2 Tbsp breadcrumbs
2 Tbsp grated cheese (nutritional yeast)
This recipe goes great with mashed potatoes, steamed pumpkin, roasted brussel sprouts!!
Cook the onion and garlic in the oil/butter option until the onion is soft. Add the mushrooms a d continue to cook until these have softened.
Transfer the onion and mushroom mixture to a bowl and add the next nine ingredients. Mix together well, then pour into a well greased loaf tin (lining it with baking paper is another option.) Sprinkle with the remaining measures of breadcrumbs and cheese and ...