Lentil nut loaf
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Onion, chopped fine |
| 3 | tablespoons | Oil |
| ½ | cup | Wheat germ |
| 2 | cups | Cooked, drained lentils |
| ½ | cup | Whole wheat bread crumbs |
| ½ | cup | Sunflower seeds or walnut |
| . pieces | ||
| ½ | teaspoon | Sage or thyme |
| 2 | tablespoons | Torula yeast |
| 2 | tablespoons | Soy flour |
| 2 | Eggs, beaten | |
| ½ | cup | Vegetable stock or water |
| 1 | tablespoon | Vinegar |
| Sesame seeds | ||
Directions
Preheat oven to 350 degrees F.
Saute onion in oil until soft.
Mix ingredients and place in large, ungreased loaf pan. Sprinkle generously with sesame seeds. Bake for 30 minutes, covered with aluminum foil or a cookie sheet, and then for 10 minutes uncovered.
From "Laurel's Kitchen: A Handbook for Vegetarian Cookery & Nutrition" by Laurel Robertson, Carol Flinders, and Bronwen Godfrey, Bantam Books 1978, ISBN 0-553-12278-9 (paperback) Typed for you by Iris Grayson
Submitted By IRIS GRAYSON On 03-25-95