Side Pannel
Lentil Loaf With Herbed Gravy And Mashed Potatoes
Lentil Loaf With Herbed Gravy And Mashed Potatoes
- Recipe Submitted by ADMIN on 09/26/2007
Category: Potatoes, Vegetarian
Ingredients List
- HERBED GRAVY 1/3 c whole wheat pastry flour
- 1 c soy milk
- 1 tb Soy sauce
- 1 c water
- 1/2 ts sea salt
- 1 1/2 tb safflower oil; or canola oil
- 1 ts dried sage; crushed
- 1/4 ts thyme
- 1/4 ts marjoram
- 1 pn black pepper
- ~-----------------------------MASHED POTATOES------------------------------
- 4 md baking potatoes; cubed
- : -(skins on or off)
- 1/3 c soy milk
- 1 qt water
- 1/2 ts Sea salt
- : sprinkle black pepper
- ~-------------------------------LENTIL LOAF--------------------------------
- 1/2 c lentils; rinsed
- 1 1/2 c cooked basmati rice
- 2 cloves garlic; minced
- 2 1/2 c water; or vegetable broth
- 3/4 ts Dried basil
- 3/4 ts dried parsley
- 1 sm red onion; finely chopped
- 1 stalk celery; thinly sliced
- 1 sm carrot; thinly sliced or
- : -diced
- 1 c bread crumbs
- 1 tb Dijon mustard
- 2 ts canola oil; or safflower oil
- ** Original Recipe called for 2 tbs soy maragarine to be added to the
- pototes, but I don't use it and the potatoes are still wonderful!
- Mashed Potatoes
- Bring water to boil and add potatoes. Reduce heat and cook until potatoes
- are soft and easily pierced with a fork (about 15 minutes). Drain well and
- place in medium mixing bowl. Add soy margarine, salt, pepper and Soy Dream.
- Using an electric or hand mixer, mash potatoes until thick, smooth and
- creamy. Adjust seasonings to taste. Serve topped with Herbed Gravy.
- Lentil Loaf:
- In medium saucepan, combine lentils and vegetable broth or water and bring
- to a full boil. Reduce heat, cover and simmer for 30 minutes. Ad 3/4 tsp.
- salt, then continue simmering for about 15 minutes or until lentils are
- soft and the water has been absorbed.
- In a small pan, saute onions in oil until translucent. Add celery and
- carrots, cover and cook for 5 minutes. Pour vegetables into a mixing bowl
- and combine with bread crumbs, rice, lentils, and seasonings. Place mixture
- in a 9 x 5 x 3 loaf pan lightly sprayed with non-stick cooking spray.
- Spread a thick layer of Mashed Potatoes on top. Bake uncovered for 30
- minutes. Cut into thick slices and serve with generous amount of Herbed
- Gravy.
- Herbed Gravy: In a 2 quart saucepan, heat oil over medium heat. Add flour,
- and stir often for two minutes. Remove from heat and allow to cool for
- several minutes. In a separate bowl, combine remaining ingredients. Whisk
- together with the flour/oil, half at a time to avoid lumping. Bring to boil
- over medium heat, stirring often. Reduce heat to low and cook for 10 - 15
- minutes, stirring occasionally. If gravy seems too thick, simply whisk in
- additional water, one Tbs. At a time until desired consistency is reached.
- Adjust salt and pepper to taste. Gravy will thicken as it cools. Stores
- well in the refrigerator for several days. To serve at a later time, reheat
- slowly over a medium flame, making sure to stir well. Add a Tbs. Or two of
- water if necessary. Yield: 1 1/2 - 2 cups
- Per serving: 551 Calories; 12g Fat (20% calories from fat); 20g Protein;
- 94g Carbohydrate; 0mg Cholesterol; 1059mg Sodium Food Exchanges: 5 1/2
- Starch/Bread; 1 Lean Meat; 1 Vegetable; 2 Fat
- Serving Ideas : Serve with Lentil Loaf
- Recipe by: VegSource Newsletter: Vol. 1, No. 2+
- Posted to EAT-LF Digest by "Ellen C."
on Oct 1, 1998, - converted by MM_Buster v2.0l.
Directions
Recipe via Meal-Master (tm) v8.05
Title: Lentil Mince
Categories: None
Yield: 1 Servings
1 Onion finely chopped
1 lg Carrot finely chopped
3 Sticks celery finely chopped
4 oz Red lentils
1 cn (7oz) tomatoes; add to pan
-and chop up
1 pt Stock made with 2
-stock/bouillon cubes; (veg)
1 tb Soy sauce
Freshly ground black pepper
Salt
Herbs & spices to taste; I
-used 1 teaspoon each of
-dried oregano and basil
Place chooped vegetables in a large pan with a lid season with salt and
pepper.Cook until soft in about 1/4 pint of stock.
Add all remaining ingredients cover and cook for about 20 mins until tender
and at a consistency to your taste.
Serve as a topping for a baked potato or with mashed potatoes and a green
vegetable, with pasta and grated fat free cheese or layered in a lasagne.
I served it over some steamed vegetables and it was delicious.
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