Carrot and Brazil Nut Loaf

Recipe by Claudia and Mauricio Passer, presented at the Club on 7 February 2007. Serves 6–7.

• 760g carrot, finely-shredded or julienned
• 7 cups cooked brown rice
• 3 cups soya mayonnaise
• 125g roasted chopped brazil nuts
• 10ml (2 tsp) dried parsley
• 10ml (2 tsp) garlic powder
• 15ml (1 Tbsp) salt

Mix all ingredients together and bake at 180°C for 30 minutes. Garnish with flax seed.

The HLSC website is hosted by the International Vegetarian Union. For more vegan recipes, see the IVU Recipe Collection.