Unstuffed Kishke (like unstuffed stuffing)
You will want a food processor for this one.
Puree equal parts raw onions and carrots with the best tasting fat or oil your diet permits. Say 1 large onion to 3 large carrots and 1/4 cup oil or butter or margarine or schmaltz (or schmaltz and gribenes) or pan drippings, more or less.
Add 1/2 Tbs each sweet paprika, granulated garlic and onion powder. A splash of tamari is nice, especially if you are doing this vegetarian and not with schmaltz and gribnes.
Add 1 tsp salt, a couple grinds of black pepper. Blend well.
Add about 1 cup of corn Chex, or matzo meal, or dry corn bread or panko or dry bread or crushed crackers. Blend until smooth. (Add more oil if necessary). I like Corn Chex best. Feel free to use your favorite gluten free crumb thing.
Scrape into an oven safe pan, such as a cast iron skillet. Roast 400 degrees for 15 min, then carefully stir and scrape the edges/bottom of the pan. Taste the mixture at this point (the edges are best) and adjust seasonings, if necessary. I like excessive amounts of paprika. Return to heat and cook until lots of carmelization occurs on sides and top, about another 15 minutes. Stir occasionally.
This will work fine on a lower heat, it will just take longer. It will be happy in an oven that is cooking other entrees. 350 for an hour or two should be fine.
Serve as you would any stuffing dish.
Scrape the pan: the crusty edges are the best bit. Gravy is good with this.
(Sometimes I add half sharp paprika, cayenne and or cumin, but it changes the experience a lot)