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- LENTIL LOAF
- Vegan
1½ cp. green lentils
- ¼ cp. soy sauce or miso
½ cp.
millet or coarse bulgur
- 1/3 cp. balsamic vinegar
2 cloves garlic, minced
- 4 oz. tomato paste
3-4 chopped scallions
- 1 tsp. Dijon mustard
½ cup chopped onion
1-2 stalks celery,
- chopped ground pepper to taste
Bay leaf & kombu
(one inch piece)
- 1/2 cp. roasted walnuts (optional)
Wash lentils and millet (or bulgur) and
place in pot with 3 cp. water, kombu and bay leaf. Bring to
a boil, reduce heat, and simmer for one hour. Sauté garlic,
onion, scallions, celery, and tomato paste in 1/3 cp. water
or small amount of oil until soft. Add to the lentil mixture along with soy sauce, vinegar, mustard (and
chopped walnuts, if desired). Add pepper to taste. Simmer 10-15
minutes more. Oil a loaf pan and press the mixture into it. Bake
at 350 degrees for 20 minutes. Can also form into burgers and pan
fry or bake on an oiled cookie sheet at 350 degrees for 12-15
minutes, turning once.
NOTE: You may need to adjust the water so that the mixture is very
thick after simmering. Coarse bulgur has the consistency of ground
beef and helps hold the loaf together as does millet. Bulgur
contains wheat gluten. You can also add a little tahini for a richer taste and to help hold it together.
Vegan Burger
-
Quinoa Pilaf
-
Recipe Index
©Deborah Barr, 1990-2011. All rights reserved.
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