Difference between revisions of "Lentil Loaf"
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* 1 cup natural or organic [[tomato juice]] (no additives) | * 1 cup natural or organic [[tomato juice]] (no additives) | ||
* 2 tbsp [[slivered almond]]s | * 2 tbsp [[slivered almond]]s | ||
| − | == | + | == Procedures == |
* Preheat the oven to 350 F. Lightly [[oil]] a loaf pan. In a large skillet, heat the [[olive oil]] and sauté the [[onion]]s, [[garlic]] and [[Mushroom]]s until soft. Remove from heat and stir in the remaining ingredients. Pour into a loaf pan and bake for 30 minutes, or until the top is browned and the loaf is fairly dry. | * Preheat the oven to 350 F. Lightly [[oil]] a loaf pan. In a large skillet, heat the [[olive oil]] and sauté the [[onion]]s, [[garlic]] and [[Mushroom]]s until soft. Remove from heat and stir in the remaining ingredients. Pour into a loaf pan and bake for 30 minutes, or until the top is browned and the loaf is fairly dry. | ||
=== Other Links === | === Other Links === | ||
Latest revision as of 16:46, 16 July 2012
Description
This tastes great with Vegan Gravy .
Ingredients
- 1 medium Onion, minced
- 2 cloves garlic, minced
- 1/4 lb Mushrooms, minced
- 1 cup dried Lentils, ground fine in your coffee or seed grinder
- 1 tbsp fresh thyme or 1/2 tbsp dried
- 1 pinch each of ground cloves, nutmeg and cayenne pepper
- Equivalent of 2 eggs in egg replacer (see Substitutions section of this website)
- 1 cup natural or organic tomato juice (no additives)
- 2 tbsp slivered almonds
Procedures
- Preheat the oven to 350 F. Lightly oil a loaf pan. In a large skillet, heat the olive oil and sauté the onions, garlic and Mushrooms until soft. Remove from heat and stir in the remaining ingredients. Pour into a loaf pan and bake for 30 minutes, or until the top is browned and the loaf is fairly dry.
