2 cups carrots, chopped fine (about 5 or 6 medium sized carrots)

1 onion, finely diced

2 cups cashews, ground

1 cup whole wheat bread crumbs

1/3 cup water or veggie broth

¼ cup nutritional yeast flakes

1 T lemon juice

1 T powered vegan “chickin” broth (we like Dixie Diners’ Club)

1 tsp. sage

1 tsp. salt

½ tsp. garlic powder

 

In a food processor, finely chop the carrots and onion.  Transfer to a pan with a

little oil (or water) and sauté over medium heat.  Add additional water or broth,

a few tablespoons at a time as needed, to prevent the vegetables from burning.

Cook until the carrots and onion are soft.  Meanwhile, put the cashews in the food processor and grind.  Transfer the ground nuts to a large bowl and add the cooked carrots and onion and all remaining ingredients.  Mix well to fully incorporate all ingredients.   Transfer the mixture to an oiled 2 lb. loaf pan, pressing the mixture gently down.  Cover the pan with foil and bake at 350 for about 1 hour.  Remove the foil and bake another 10 minutes.  Remove the pan from the oven and let the loaf rest 10 minutes before turning out. 

 

NOTE:  This loaf makes a delicious gift and is a fun variation to traditional holiday food gifts.  To make mini loaves, place the combined mixture in several small loaf pans and reduce baking time.   After the loaves have cooled, cover with plastic and tie a ribbon around each.