Lentil Loaf With Herbed Gravy And Mashed Potatoes

Recipe look good to you?     

Lentil Loaf With Herbed Gravy And Mashed Potatoes Ingredients

Instructions for Lentil Loaf With Herbed Gravy And Mashed Potatoes

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 dont 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.

Main Ingredient: PotatoCuisine: Uncategorized

More like this...

Lentil Loaf with Mashed Potato Topping

Herbed Meat Loaf with Sun-Dried Tomato Gravy

Deannes Herbed Lentil Loaf

Herbed Lentil Loaf