Make-a-Veg-Happy Loaf with Cashew Gravy

This recipe is modeled after the "Meatless Loaf of the Gods" at one of my favorite restaurants in Madison, Monty's Blue Plate Diner.  Using a recipe base I found at this blog, and a few minor adjustments, I had a fantastic recipe on my hands.  I do recommend making this with the cashew gravy, the recipe for which if found at the bottom of this post.  It's a fantastic comfort food, and will definitely make you and any vegetarians and non vegetarians in your life very happy.

Make-A-Veg-Happy Loaf

Ingredients:

1 medium onion
4 medium cloves garlic
1 pound mushrooms
1 tablespoon basil
2 teaspoons oregano
1 teaspoon thyme
1/2 teaspoon red pepper flakes
2 cups bread crumbs
2 eggs, beaten
1 cup shredded cheddar cheese (lightly packed)
3 tablespoons soy sauce
6 cups shredded carrots (approximately 6 large carrots)

Directions:

Preheat oven at 350 degrees.

I use a food processor to handle all the ingredients.  First, finely chop onions and garlic.  Cook for 5 minutes or so in a dutch oven containing a tablespoon of olive oil.  Slice mushrooms in food processor, and add to the dutch oven, along with the basil, oregano, thyme, red pepper flakes, and some salt and pepper.  Cook until they have released all of their water, and the water has evaporated.  In the mean time, grate carrots in food processor followed by the cheese (if using block cheese).

Combine grated carrots, cheese, bread crumbs, and eggs in a large bowl.  Add cooked mushroom mixture, another tablespoon of soy sauce, and mix well (I found using my hands worked best).  Spread in the bottom of a greased 9x13 pan.  Cover, and cook for 30 minutes.  If desired, cover with a sprinkle of additional cheese, and cook covered an additional 10 minutes.  Uncover, and cook 10 minutes longer.  Let the loaf cool for 10 minutes before covering.  Serve with mashed potatoes and Cashew Gravy (see recipe below).

Cashew Gravy

Ingredients:

1 cup cashews
4 cups water
1 veggie boulion cube (The cubes I use are 1 cube for every cup of water, and I only used one here)
2 tablespoons soy sauce (or to taste)
salt and black pepper
1-2 tablespoons flower

Directions:

Bring water to a boil, and add bullion cube to dissolve.  In a food processor, process cashews until it is a fine powder.  Add to hot water, and boil for a few minutes.  Add soy sauce and pepper, and taste.  If desired, cool gravy slightly, and then process again to get it to be smooth.  In my experience, if the cashews were already ground very finely, it will be difficult to improve the mixture.  It's just for appearance, really, so do what you want.  Return to the stock pot.  In a small bowl, add a laddle of gravy and 1-2 tablespoons flower.  Mix, and then add back to the stock pot of gravy.  Return to a boil.  Adjust seasoning as needed.