2 tsp peanut oil
2 c shredded carrots
1 c onion, finely chopped
1 c celery, finely chopped
1 c red bell pepper, finely chopped
1 c mushrooms, finely chopped
1 clove garlic, minced
1/4 lb chick-peas, canned, rinsed
1/2 c egg substitute (Ener-G Egg Substitute for Vegans)
1/3 c + 2 tsp seasoned dried bread
1 tbsp chopped fresh Italian - flakes
1 dash ground cumin
Directions:
Preheat oven to 375 degrees. In 9-inch nonstick skillet heat
oil; add carrots, onions, celery, peppers, mushrooms, and
garlic and cook over medium-high heat, stirring frequently,
until peppers are softened, about 5 minutes. Set aside and
let cool slightly. Using a fork, in large mixing bowl mash
chick-peas. Add vegetable mixture, egg substitute, bread crumbs,
parsley, and cumin and stir to combine thoroughly. Spray a
9 x 5-inch nonstick loaf pan with nonstick cooking spray and
press vegetable mixture into pan. Bake until edges of loaf
come away from sides of pan, 25 to 30 minutes. Let loaf cool
in pan for 5 minutes. To serve, invert loaf onto serving platter.
