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Carrot Bake

  By Kris Giovanini  

October 26, 2015

This crowd-pleasing dish tastes like a traditional stuffing. Serve it with a green salad for a marvelous main or as a holiday side dish.

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1/4 cup vegetable broth

2 cups carrots, grated

1/2 cup onion, diced

1/2 cup celery, diced

1/2 tsp. rosemary

1 tsp. thyme

1/2 tsp. salt

1/4 tsp. black pepper

2 T red wine (optional)

1 cup bread crumbs

1/4 cup Green Garden Mayonnaise* (See Note Below)

2 egg replacers (2 T ground flaxseed meal in 6 T water)


Preheat oven to 350 F. In a saucepan, add broth, carrots, onions and celery. Cook until onions are soft. Add rosemary and thyme. Remove from heat. Stir in salt, pepper, wine if using, bread crumbs, mayonnaise and egg replacers. Spread mixture in an oiled or nonstick baking dish. Bake 20 minutes until top is slightly crisp.

This delicious recipe is from LeAnne Campbell and is featured in the "The China Study Cookbook".

Note: *This is a mayonnaise from the China Study Cookbook and is made with cashews and tofu. You could substitute any vegan mayonnaise. We like the version featured in the book.



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