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LENTIL LOAF
Ingredients:
1 Cup Lentils, Cooked
1 Medium Onion
1 Medium Tomato
1 ½ Cups Whole Wheat Bread Crumbs
½ Cup Soymilk
1 Tbsp. Peanut Oil
1 Tbsp. Grated Vegan Parmesan Cheese
¼ tsp. Granulated Garlic
Pure Vegetable Oil For Pan
Creamy Mushroom Sauce, or your favorite sauce
Directions:
Soak ½ Cup lentils in 1 Cup water overnight, and then
boil in their own liquid for 5 minutes.
Or, pressure-cook ½ Cup lentils for 30-45 minutes
until tender.
Dice onion and tomato. Sauté them both in oil
until onions become transparent.
In a large bowl, mash the lentils.
Add the onions and tomato mixture.
Mix in garlic, soymilk, and bread crumbs.
Preheat oven to 350 degrees.
Oil a loaf pan. Spoon the mixture into the pan.
Sprinkle the grated Vegan Parmesan Cheese on top.
Bake for 30 minutes.
Serve with Creamy Mushroom Sauce.
Ingredients:
1 Cup Lentils, Cooked
1 Medium Onion
1 Medium Tomato
1 ½ Cups Whole Wheat Bread Crumbs
½ Cup Soymilk
1 Tbsp. Peanut Oil
1 Tbsp. Grated Vegan Parmesan Cheese
¼ tsp. Granulated Garlic
Pure Vegetable Oil For Pan
Creamy Mushroom Sauce, or your favorite sauce
Directions:
Soak ½ Cup lentils in 1 Cup water overnight, and then
boil in their own liquid for 5 minutes.
Or, pressure-cook ½ Cup lentils for 30-45 minutes
until tender.
Dice onion and tomato. Sauté them both in oil
until onions become transparent.
In a large bowl, mash the lentils.
Add the onions and tomato mixture.
Mix in garlic, soymilk, and bread crumbs.
Preheat oven to 350 degrees.
Oil a loaf pan. Spoon the mixture into the pan.
Sprinkle the grated Vegan Parmesan Cheese on top.
Bake for 30 minutes.
Serve with Creamy Mushroom Sauce.
