Lentil-Walnut Loaf With Gravy |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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From The Complete Guide and Cookbook for Raising Your Child as a Vegetarian by Michael & Nina Shandler. I made this tonight with White Rose Child's Great Mushroom Gravy instead of this gravy. (I had tagged her recipe for a recipe swap. I haven't tried this gravy in a while and her's was so good I may never go back!) I didn't have any nutritional yeast or kelp powder, so I just put in an extra teaspoon of (shhh! Kikoman) soy sauce. 1 cup of dried lentils made about 2.5 cups of cooked lentils. For the bread crumbs, I used No-Knead Whole Wheat Bread. Ingredients:
2 cups lentils, cooked |
1 cup whole wheat breadcrumbs |
2 eggs |
1/4 cup walnuts, coarsely chopped |
1/2 teaspoon sage |
1/2 teaspoon oregano |
1/2 teaspoon thyme |
2 teaspoons tamari soy sauce |
1 tablespoon nutritional yeast |
1/2 teaspoon kelp powder |
2 cups water |
1/4 cup whole wheat pastry flour |
1/4 cup soy flour |
2 tablespoons tamari soy sauce |
1 tablespoon nutritional yeast |
1/2 teaspoon kelp powder |
1/4 teaspoon pepper |
1 teaspoon cumin |
Directions:
1. Loaf:.
2. Preheat oven to 350°F.
3. Combine all loaf ingredients into a stiff dough. If the mixture is too moist, add more bread crumbs.
4. Pour into a well-oiled loaf pan and bake for 1 hour until firm.
5. Gravy:.
6. Combine all gravy ingredients into a saucepan.
7. Cook over medium heat, stirring occasionally, until it thickens into a light brown gravy.
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