Lentil Loaf With Italian Tomato Sauce Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
LOAF
1 each: Onion, diced
2 tbsp: Oil,
1/2 cup: Wheatgerm,
2 1/2 cup: Lentils, cooked
1/2 cup: Breadcrumbs,
1/2 cup: Walnuts, ground
1/2 tsp: Sage,
2 tbsp: Nutritional yeast,
3/4 cup: Vegetable stock,
SAUCE
12 ounce: Can tomato sauce,
12 ounce: Can whole tomatoes, chopped
1 tbsp: Basil, chopped
1 tbsp: Oregano, chopped
1/2 cup: Mushrooms, chopped
Directions:
LOAF: Preheat oven to 350F. Lightly oil a loaf pan or ring mould. Set
aside.
Saute onion in oil in a large skillet, until soft. Mix in the
remaining loaf ingredients. Transfer to the prepared loaf pan. Bake
until browned, about 40 minutes.
SAUCE: Combine all ingredients in a saucepan & simmer together for 15
minutes.
Unmould loaf onto a plate & cover with about 1 c of the sauce. Slice
the loaf & serve the remaining sauce for guests to add as they desire.
"Vegetarian Gourmet" Winter, 1995
Source from luhu.jp
aside.
Saute onion in oil in a large skillet, until soft. Mix in the
remaining loaf ingredients. Transfer to the prepared loaf pan. Bake
until browned, about 40 minutes.
SAUCE: Combine all ingredients in a saucepan & simmer together for 15
minutes.
Unmould loaf onto a plate & cover with about 1 c of the sauce. Slice
the loaf & serve the remaining sauce for guests to add as they desire.
"Vegetarian Gourmet" Winter, 1995
Source from luhu.jp