2 Servings 35 min Cook
1 Tbsp Coconut Oil
1 Medium (2-1/2" dia) Onions
1 Pepper, large (3-3/4" long, 3" dia) Yellow Peppers
1/2 Cup chopped Celery
1 Cup sliced Mushrooms
1 Cloves, minced Garlic
1/2 Cup grated Carrots
2 Tbsp Sunflower Seed Flour
5 Oz Vegetable Broth
1/2 Cup Mixed Nuts
2 Tsp Thyme
1 Tsp, leaves Oregano
1 Dash Salt
1 Dash Pepper
1/2 Cup Bread Crumbs
Preheat oven to 375 degrees F
Heat oil in a pan and sauté the onion for a few minutes until translucent
Add pepper, celery, and mushrooms, and sauté for 2 more minutes.
Add the garlic and grated carrot and fry for one more minute
Remove from heat; add flour and stir
Add vegetable stock, nuts, breadcrumbs, thyme, oregano, and a little salt and pepper
Grease the inside of a loaf tin with olive oil or olive oil spray.
Put the mixture into the tin, pressing it down
with a spoon
Bake for around 35 minutes.
9 Slice into ½-thick slices and serve.