This seder-pleaser can be made early in the day, then popped into the oven in late afternoon. This recipe comes from The Jewish Vegetarian Year Cookbook, which is co-authored by Jewish Veg supporter Roberta Kalechofsky.
1 hour, 30 minutes
Preheat oven to 350F.
Mix all ingredients, except vegetable stock and sliced onions.
Grease a casserole dish, then place sliced onions all over the bottom.
Form the nut-and-carrot mixture into a loaf and place it on top of the sliced onions. Bake 45 minutes.
Baste with vegetable stock every 20 minutes.
Remove from oven and let cool for 10 minutes.
Use whatever type of nuts you prefer.
Leftovers are great the next day at room temperature, so consider making a double batch.