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 dust lightly with paprika.
Cover the pan with foil and bake at 350 degrees for :30, then uncover and cook for another :30 or until the center is firm when pressed. Enjoy!!