Carrot Nut Loaf

[Guest guest]

Carrot Nut Loaf

 

egg substitute equivalent to 2 eggs (flax jell; tofu blend; or Ener-G)

1 1/3 cups soy milk

1/3 cup peanut butter

1 1/4 cups carrots, finely shredded

3/4 cup rice, natural, cooked

1/4 cup parsley, chopped fine

2 Tbsp. oil

1/2 tsp. salt

 

Mix egg substitute, soy milk, and peanut butter well. In another

bowl, blend together finely shredded carrots, cooked rice, and

seasoning. Add liquid mixture and mix thoroughly. Place mixture

into a prepared casserole dish. Bake for 350 degrees F. for one hour

and fifteen minutes. Serve with mushrooms or cashew sauce and

parsley.