Bulger-lentil Roast With Gravy Recipe
Yield: 1 loafRecipe by luhu.jp
Ingredients:
LOAF
1 cup: Green lentils, washed
1 cup: Bulgur,
3 1/2 cup: Water,
1/2 cup: Oats,
1/4 cup: Oil,
1 each: Onion, minced
2 each: Garlic cloves, minced
1 tsp: Sage,
1 tsp: Savoury,
Salt & pepper, to taste
GRAVY
1 tbsp: Oil,
1 1/2 tbsp: All-purpose flour,
1 dash: Vegetarian Worcestershire, sauce
1 tsp: Sage,
Stock, as needed
Directions:
LOAF: Pick over lentils & remove any sticks & stones that there
might be in them. Wash & drain. Place in a large pot & add water.
Bring to a boil, reduce heat & simmer for 40 mintues to 1 hour. The
lentils need to be good & soft. Once they are soft, add the bulgur,
remove from the heat. Stir every once in a while, until the water has
been absorbed. Set aside.
Using a blender or food processor, grind the oatmeal until it is very
fine, of a flour-like consistency. Transfer to a mixing bowl. Add
the lentil-bulgur mixture & the remaining ingredients. Mix very
well. Turn into a lightly oiled loaf pan. Press down firmly. Cover
with aluminum foil.
Preheat the oven to 350F. When the oven is hot, bake the loaf for 55
minutes. Remove the foil & return to the oven for another 5 minutes
to brown. Remove from the oven & let sit, loosely covered, for 10 to
15 minutes. Turn onto a serving plate & serve in slices.
GRAVY: Heat oil. When hot, stir in the flour & let cook gently for
30 seconds. Add a dash of Worcestershire Sauce, followed by whatever
vegetable stock you have on hand. Add the herbs & bring to a boil.
The amount of stock depends on how thick you want the gravy. When it
boils, reduce heat & let it simmer on very low heat for 5 minutes or
so, to thicken.
VARIATION: Add about 1/4 c sliced mushrooms to the gravy when you
add the stock.
TO SERVE: This goes very well with Greek style roasted potatoes, a
green vegetable, such as asparagus or beans, & a vegan "Yorkshire"
pudding. Ask for the reciupe if you want it. It keeps well in the
fridge (Ive not tried freezing it) & is good served cold with a good
vegetable soup, a baked potato, picalilli & green tomato chutney.
Recipe by Mark Satterly
Submitted By MARK SATTERLY On 06-14-95
Source from luhu.jp
might be in them. Wash & drain. Place in a large pot & add water.
Bring to a boil, reduce heat & simmer for 40 mintues to 1 hour. The
lentils need to be good & soft. Once they are soft, add the bulgur,
remove from the heat. Stir every once in a while, until the water has
been absorbed. Set aside.
Using a blender or food processor, grind the oatmeal until it is very
fine, of a flour-like consistency. Transfer to a mixing bowl. Add
the lentil-bulgur mixture & the remaining ingredients. Mix very
well. Turn into a lightly oiled loaf pan. Press down firmly. Cover
with aluminum foil.
Preheat the oven to 350F. When the oven is hot, bake the loaf for 55
minutes. Remove the foil & return to the oven for another 5 minutes
to brown. Remove from the oven & let sit, loosely covered, for 10 to
15 minutes. Turn onto a serving plate & serve in slices.
GRAVY: Heat oil. When hot, stir in the flour & let cook gently for
30 seconds. Add a dash of Worcestershire Sauce, followed by whatever
vegetable stock you have on hand. Add the herbs & bring to a boil.
The amount of stock depends on how thick you want the gravy. When it
boils, reduce heat & let it simmer on very low heat for 5 minutes or
so, to thicken.
VARIATION: Add about 1/4 c sliced mushrooms to the gravy when you
add the stock.
TO SERVE: This goes very well with Greek style roasted potatoes, a
green vegetable, such as asparagus or beans, & a vegan "Yorkshire"
pudding. Ask for the reciupe if you want it. It keeps well in the
fridge (Ive not tried freezing it) & is good served cold with a good
vegetable soup, a baked potato, picalilli & green tomato chutney.
Recipe by Mark Satterly
Submitted By MARK SATTERLY On 06-14-95
Source from luhu.jp