Vegetable loaf

[Guest guest]

I'm sending out recipes this week of the ones that people asked me to figure out

the points for so here it goes.

Enjoy

Jenn

Ottawa, Ontario, Canada

http://tlotc.dhs.org/jenn/

 

* Exported from MasterCook *

 

VEGETABLE LOAF

 

Recipe By : Cory <grammaco

Serving Size : 4 Preparation Time :0:00

Categories : 5 Point 7 Point

Beans And Legumes Done By Dotties Calculator

Low-Fat

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large onion -- chopped

1 pound mushrooms -- chopped

1 bell pepper -- chopped

2 cloves garlic -- minced

5 cups grated carrots -- finely grated

1 1/4 Egg Beaters® 99% egg substitute -- or 5 eggs

1 teaspoon thyme

1 teaspoon basil

1/2 teaspoon black pepper

Salt -- to taste

1 cup bread crumbs

2 cups cooked lentils -- seasoned

1/2 cup Parmesan cheese

 

Saute first 4 ingredients in water or vegetable broth until soft. While they

cook, grate carrots into a very large bowl. Add remaining ingredients. Add

sauteed vegetables; mix well. Taste for salt and spices. Spray 2 loaf pans

with nonstick spray and fill with mixture. Bake at 350 degrees for 1 hour,

covering the loaves with foil if they begin to dry too much.

 

Makes 4 servings.

 

 

NOTE: This is a vegetable loaf, as opposed to a meatloaf, but the texture is

quite similar. To make the dish vegan, use egg substitute & soy Parmesan

substitute.

 

Sent by: Cory <grammaco

 

MC Formatted by: Jennifer Hall <ladyevelyn

 

 

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Serving Ideas : Serve with potatoes and bread.

 

NOTES : Per serving( using eggs ): 445.8 cal, 11.3g (22.2%) fat, 15.2g fibre,

629mg sodium

 

Per serving ( using egg beaters): 382.2 cal, 6g (13.6%) fat, 15.2g fibre, 615mg

sodium

 

Per serving( using eggs ): 6.82 points

 

Per serving ( using egg beaters): 5.10 points