Date: Thu, 28 Mar 96 15:52 PST From: email@example.com (David DeVries) To Zoe Sodja who was looking for a vegan shepherds pie recipe. This is one I make all the time, even my kids will eat it and thats saying something. Bring water to a boil, add lentils and barley. Cover and simmer for 30 minutes until water is absorbed. Heat broth in dutch oven, add garlic, carrot or other veggies and onion and cook until tender. Add tomatoes, mushrooms and spices and cook for 5 minutes. Mix flour with a little bit of water and add to the mixture. Stir and cook over low heat until thickened adding some of the reserved tomato liquid if necessary. Add barley and lentils and combine well. Top with mashed potatoes and sprinkle with salt & pepper, cornflake crumbs or whatever you wish and bake at 350 degrees for 30 minutes (45 minutes if made ahead and at room temp.) This recipe feeds 6 to 10 people, depending on whether you have a salad with it. You can also divide it among 3 or 4 containers and freeze for later. FATFREE DIGEST V96 #87 From the Fatfree Vegetarian recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (892g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 4 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 2737.8mg||94 %|
|Potassium 295.6mg||8 %|
|Total Carbohydrate 38.5g||11 %|
|Dietary Fiber 6.9g||28 %|
|Sugars, other 31.6g|
|Protein 6.4g||9 %|
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Calories per serving: 178
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