• 3 cups carrot, grated
  • 2 cups brown rice, cooked
  • 2 cups mashed cooked garbanzo beans
  • 1 cup dried whole grain bread crumbs, gluten free if desired.
  • 1/3 cup tahini
  • 1 cup onion, finely chopped
  • 1 cup celery, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup fresh parsley, finely chopped
  • 1 tablespoon soy sauce, or tamari for gluten free
  • 1/4 cup vegetable broth
  • 4 teaspoons Egg Replacer, well beaten with 8 tablespoons water*
  • 1/4 cup non-dairy milk
  • Barbeque sauce for a glaze, if desired**

Preheat oven to 350 F

In a large bowl, mix the carrot, rice, garbanzo beans, bread crumbs, and tahini.

In a saucepan, saute the onion, celery, garlic, parsley, parsley and soy sauce in the 1/4 cup vegetable broth for 5 minutes.

Add all of the ingredients, including the Egg Replacer/water mix, and the non-dairy milk, to the carrot mixture and mix well.

Press the mixture into a nonstick loaf pan (or one lined on bottom and up the sides with a strip of parchment paper) and bake, uncovered, for 1 hour, or until it is firm to the touch. Remove the loaf from the pan by loosening with a spatula and then inverting over a plate.

Serve with BBQ sauce or gravy of your choice.

*Although I haven’t tried this in this recipe, 2 tablespoons of ground flax stirred into 6 tablespoons of water may be used as a egg substitute with similar results, although the taste may be slightly effected.

** 1/3-1/2 cup of BBQ sauce can be spread over the top of the loaf during the final 20 minutes of baking to give the loaf lightly browned glaze.