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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This is from Venturesome Vegetarian Cooking. It turned out very well, just like meatloaf but better. I made this with red wine since I didn't have any Scotch on hand. The rosemary, nuts, and soy sauce really made the dish, so don't substitute those ingredients! When I make this the next time, I will add different herbs. Ingredients:
1 small onion, diced |
2 tablespoons oil |
1 carrot, grated |
1 cup mushroom, sliced |
3/4 cup red lentil |
2 cups vegetable stock |
1 cup kidney bean |
3/4 cup mixed nuts, ground |
2 tablespoons soy sauce |
1 tablespoon lemon juice |
1 teaspoon fresh rosemary |
1 pinch cayenne |
salt, to taste |
black pepper, to taste |
3 cups quick oats |
1/2 cup scotch |
1/2 cup water |
Directions:
1. Saute the onions, carrot and mushrooms until tender.
2. Add the red lentils and stock. Bring to a boil.
3. Add the kidney beans, nuts, spices, soy sauce, and lemon juice. Bring to a boil again.
4. Simmer 10 minutes, covered.
5. Sit in oatmeal, Scotch, and water.
6. Preheat the oven to 375 degrees. Oil 8 ramekins or muffin pan (18 muffins) or a loaf pan.
7. Fill ramekins, muffin pan, or loaf pan. Cover with foil.
8. Bake for 30 minutes (longer for a loaf pan). Remove the foil and bake 5 more minutes, uncovered.
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