Bulgur and Walnut Loaf

• 1 each onions large, chopped
• 3 cloves garlic minced
• 2 tablespoons vegetable oil
• 8 ounces mushrooms sliced
• 1 tablespoon rosemary leaves thyme, any fresh herbs, minced
• 1 tablespoon soy sauce, tamari
• 2 teaspoons vegemite, optional
• 1 teaspoon salt and black pepper or to taste
• 1 1/2 cups cracked wheat (bulgur)
• 3 cups water
• 8 ounces walnuts finely chopped
• 4 each carrots cooked and mashed
• 2 tablespoons flour, all-purpose
• 1 cup bread crumbs

1. Saute onion and garlic in oil until soft, then add mushrooms and continue cooking until most of the mushroom liquid has evaporated.
2. Remove from heat and blend in herbs, tamari, vegemite (if using), and salt and pepper to taste.
3. Set aside.
4. In a large, dry, saucepan, toast bulgur over medium heat until it is lightly browned, stirring constantly.
5. Add mushroom mixture and water to bulgur and simmer until liquid is absorbed.
6. Remove from heat and stir in mashed carrots, flour and breadcrumbs.
7. Adjust seasoning if necessary.
8. Turn out mixture into a greased loaf pan, cover with aluminum foil and bake at a moderate temperature for about one hour.

onions, garlic, vegetable oil, mushrooms, rosemary, soy sauce, vegemite, salt, cracked wheat, water, walnuts, carrots, flour, bread crumbs

Taken from recipeland.com/recipe/v/bulgur-walnut-loaf-40624 (may not work)