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Lentil loaf with italian tomato sauce
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| Artist: |
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| Categories: |
Bakery, Entrees, Italian, Loaf, Tomatoes, Vegetarian, Western European |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| | LOAF | | | 1 ea 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
| oz | Can tomato sauce | | 12
| oz | Can whole tomatoes, chopped | | 1
| tbsp | Basil, chopped | | 1
| tbsp | Oregano, chopped | | 1/2
| cup | Mushrooms, chopped |
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Procedures:
| 1 | Loaf: preheat oven to 350°F. | | 2 | Lightly oil a loaf pan or ring mould. | | 3 | Set aside. | | 4 | Saute onion in oil in a large skillet, until soft. | | 5 | Mix in the remaining loaf ingredients. | | 6 | Transfer to the prepared loaf pan. | | 7 | Bake until browned, about 40 minutes. | | 8 | Sauce: combine all ingredients in a saucepan & simmer together for 15 minutes. | | 9 | Unmould loaf onto a plate & cover with about 1 c of the sauce. | | 10 | Slice the loaf & serve the remaining sauce for guests to add as they desire. | | 11 | "vegetarian gourmet" winter, 199 |
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