Serves: 4
Total Calories: 313

3 cups sliced carrots
1 1/2 cups cooked lentils
1 cup rolled oats
1/2 cup chopped walnuts or pecans
1/2 cup finely chopped parsley
2 tablespoons shoyu or tamari sauce
1 teaspoon curry powder
1/2 teaspoon sage

1. Preheat the oven to 350°F. Generously oil and flour an 8-x-4-inch loaf pan and set aside.
2. Place the carrots on a steamer basket that is set in a pot over an inch or so of water. Bring the water to a boil, cover the pot, and steam for 3 to 5 minutes or until the carrots are tender. Transfer to a mixing bowl.
3. Add the lentils to the carrots and coarsely mash with a potato masher. Add all the remaining ingredients and mix well.
4. Pack the mixture into the prepared loaf pan. Bake 35 to 40 minutes or until firm and golden brown.
5. Remove the pan from the oven and let stand about 5 minutes before unmolding the loaf onto a serving platter. Slice and serve as is or top with the sauce of your choice.

For a Change . . .
* For an attractive presentation, before baking the loaf, decorate the top with some walnut or pecan halves. When serving, surround the loaf with sliced tomatoes, roasted peppers, or other colorful vegetables.

Nutritional Facts:

Serves: 4
Total Calories: 313
Calories from Fat: 103

More Recipes from the Vicki's Vegan Kitchen Cookbook:
Preparing Dried Legumes
Cooking Dried Beans
Creamy Corn Bake with Red Beans
Lentil Carrot Loaf
Simple Red Dal with Miso
Buckwheat with Tofu and Thyme
Tips for Bean Digestibility
Mung Dal
Pinto Beans A Ma Facon
When Cooking Beans
Black Bean Stuffed Peppers
Vegetable Chili
Crockpot Lima Beans and Wheat Berries
Lentil Sprout Saute
Lentil Pie
Bulgar with Lentil Sprouts
Adzuki Beans with Winter Squash
Hippie Burgers
A Word About Tofu
Tofu Crumbles
Gingered Tofu
Tofu Veggie Corn Cakes
Tofu Shepherd's Pie
Tofu "Fish" Sticks
Tofu Bourguignon
Tofu with Chard and Shiitake
Tofu and Greens with Onion Sauce
Pecan Stuffed Thanksgiving Loaf
Bay and Orange Infused Tofu
Cooking Ideas for Tempeh
Sweet and Sour Tempeh
Pan Seared Tempeh Marsala