Recipe (mostly) from The New Moosewood Cookbook by Mollie Katzen 

Serves 6-8

This one will make your house smell so fantastic with spices!  I'm not sure why it's called a loaf, but it's delicious.

2 cups minced onions
1 Tbsp butter
1 lb or 1 1/2 lb. mushrooms, chopped
1 1/2 tsp salt
1 tsp basil
1 tsp thyme
1 tsp dill
3 medium cloves garlic, minced
1 1/2 lbs. carrots (about 6 cups)
2 cups whole wheat bread crumbs (hint: toast some whole wheat bread and chop into cubes)
2 eggs/eggreplacer, beaten
black pepper to taste

optional:
1 cup packed cheddar, grated
extra toppings of dill, bread crumbs, sesame seeds...

1. Lightly oil a 9x 13 inch baking pan.

2. In a large skillet, saute onions in butter over medium heat for about 5 minutes. Add mushrooms, salt, herbs, garlic and continue to saute for 10 more minutes.

3. In a food processor, use the grating attachment to do your bread crumbs. Put the crumbs in a large bowl. Without cleaning the food processor, chop the carrots into small shredded bits. Add the carrots to the large bowl. If you are using cheese, use the food processor again to grate the cheese. Food processors make quick work of this step!

4. The large bowl with bread crumbs and carrots and cheese also needs the eggs/egg replacer and pepper. Add the sauteed mushroom mixture and mix well. Spread into the prepared pan and sprinkle with your choice of toppings.

5. Cover pan with foil or lid. Bake for 30 minutes covered, then uncover and bake for 15 more minutes. Serve hot or warm.

6. Once baked, this casserole can be frozen. It reheats beautifully.