Yield: 6 Servings
Measure | Ingredient |
---|---|
1 each | Onion, diced |
2 tablespoons | Oil |
½ cup | Wheatgerm |
2½ cup | Lentils, cooked |
½ cup | Breadcrumbs |
½ cup | Walnuts, ground |
½ teaspoon | Sage |
2 tablespoons | Nutritional yeast |
¾ cup | Vegetable stock |
12 ounces | Can tomato sauce |
12 ounces | Can whole tomatoes, chopped |
1 tablespoon | Basil, chopped |
1 tablespoon | Oregano, chopped |
½ cup | Mushrooms, chopped |
LOAF
SAUCE
LOAF: Preheat oven to 350F. Lightly oil a loaf pan or ring mould. Set aside.
Saute onion in oil in a large skillet, until soft. Mix in the remaining loaf ingredients. Transfer to the prepared loaf pan. Bake until browned, about 40 minutes.
SAUCE: Combine all ingredients in a saucepan & simmer together for 15 minutes.
Unmould loaf onto a plate & cover with about 1 c of the sauce. Slice the loaf & serve the remaining sauce for guests to add as they desire.
"Vegetarian Gourmet" Winter, 1995