For those who are seeking an acceptable m**t substitute,
this lentil loaf is in the archives
and is one of my favorite things. Even m**t eaters that I
have given this recipe to, find themselves using it once a
week.
It comes out firm, sticks together, leftovers can be cubed
and used in spaghetti sauce, even makes a great sandwich.
With no meat, even as a cold snack it is tasty . If you
try it, I bet you will be sold on it.
If you like sage and garlic, a little extra won't hurt it
and if you are not up for making the tomato sauce, you can
substitute ff barbeque sauce, catsup or whatever your
creativity tells you.
Lentil Loaf with Italian Sauce
1 large onion, diced
1/2 c. wheat germ
2 1/2 c. cooked lentils (about 1 cup uncooked)
1 c. bread crumbs
1-2 teaspoons dried sage
2 Tablespoons nutritional yeast (yellow flakes)
1/2 c. egg beaters
1/2 c. vegtable broth
Preheat oven to 350 deg., Pam a loaf pan or ring mold and
set aside.
Saute onion in skillet with bit of water or quick oil spray
until soft
and litely browned. Remove from heat and add remaining
loaf
ingred. and transfer to prepared pan. Bake until brown,
about 40
minutes.
Tomato Sauce: Place 12 oz tomato sauce, 12 oz can chopped
tomatoes, 1 T. fresh or 1 t. dried
Basil, 1 T. fresh or 1 t. dried oregano, 1/2 c. chopped
mushrooms in sauce pan and simmer for
15 minutes. Unmold loaf onto serving plate and cover with
1 c. sauce, slice loaf and pass sauce
for extras.
Jo in Minnesota
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