The loaf ingredients were oatmeal, mashed tofu, wheat gluten, shredded carrots, tamari, caramelized onions, garlic and pepper. The gravy was a roux (flour/earth balance), shallots, garlic, veg stock, salt and pepper.
The cauliflower was tossed with olive oil, salt and pepper and roasted for 15 minutes at 450F.
The carrots were braised -- peeled, placed in a sauce pan, filled with water halfway up the side of the carrots, with 1 tbs. of Earth Balance. The water was brought to a boil, with the lid placed slightly loose until the water has almost completely evaporated. Then the carrots are seasoned and placed in a gratin dish which goes into a 350F oven for 15-20 minutes.