Lentil Pastichio

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* Exported from MasterCook *

 

Lentil Pastichio

 

Recipe By :Easy Vegan Cooking - Leah Leneman

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1/3 cups brown lentils

4 tablespoons vegan margarine

1 large onion

2 cloves garlic

1 small green pepper

2 cups mushrooms

1 14 oz can tomatoes

2 teaspoons dried oregano

2 teaspoons cinnamon

1/2 pound whole wheat macaroni

1/4 cup whole wheat flour

1 1/3 cups soy milk

sea salt

freshly ground black pepper

1/4 cup nutritional yeast

 

Rinse the lentils, cover with water and a little salt, bring to a boil, then

lower the heat and simmer, covered.

Melt 2 tablespoons of the margarine in a large saucepan. Chop the onion and

saute it for a few minutes until it begins to soften. Meanwhile, crush the

garlic and chop the pepper and mushrooms. Add these ingredients to the

saucepan, together with the tomatoes, oregano, and cinnamon. Bring to a boil,

then lower heat and leave to simmer.

Cook the macaroni until just tender.

After the tomato mixture has been simmering for about 10 minutes (by which time

the lentils should have been simmering for about 20 minutes) spoon the lentils

into the larger pan and let the whole lot simmer together for a few more

minutes.

Melt the remaining 2 tablespoons margarine in another saucepan. Sprinkle in the

flour, then slowly stir in the milk to make a white sauce. Season well, remove

from the heat and stir in the yeast.

Grease a large casserole dish. Put the cooked and drained macaroni on the

bottom. Then make a layer of the lentil mixture. Finally, spoon the sauce over

the top. Bake at 400F for about half an hour.

 

 

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Per serving: 304 Calories (kcal); 3g Total Fat; (8% calories from fat); 14g

Protein; 61g Carbohydrate; 0mg Cholesterol; 26mg Sodium

Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0