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Chef Babette’s Carrot Loaf
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This dish is a great alternative to turkey for Thanksgiving or Christmas dinner. You’ll be shocked to find out how well these ingredients bind together to form a traditional loaf that will remind you of childhood holiday dinners, but served up in a healthier way.
This dish is so good we prepare it year-round, especially when we’re craving comfort food. We love serving it with traditional holiday side dishes such as mashed potatoes, roasted Brussels sprouts and cranberry sauce.
Ingredients
• 16-cup (4 L) casserole dish, lightly greased
• Preheat oven to 350°F (180°C)
2 cups carrot pulp 500 mL
2 cups raw walnuts 500 mL
1 cup chopped cremini mushrooms 250 mL
1 package (18 oz/600 g) tempeh 1
1 package (10 oz/300 g) vegan Cheddar cheese, cubed 1
1 zucchini, chopped 1
1 tsp tamari 5 mL
1 tbsp no-salt seasoning 15 mL
1/2 cup filtered water 125 mL
Carrot Mushroom Gravy (recipe opposite)
Instructions
1. In a food processor fitted with the metal blade, combine carrot pulp, walnuts, mushrooms, tempeh, cheese, zucchini, tamari, no-salt seasoning and water. Process until smooth.
2 . Transfer mixture to prepared baking dish. Bake in preheated oven for 30 minutes, until golden brown.
3. Remove from oven and let cool to room temperature before slicing.
4. Divide among serving plates and spoon gravy overtop, to taste. Serve.
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