Lentil Roast

[Guest guest]

Lentil Roast

Source: Jackie B.

 

1 cup red lentils

2 cups vegetable stock1 bay leaf

1 Tbsp. vegan margarine, softened2 Tbsp. dried whole wheat bread crumbs

2 cups grated soy cheese (or tofu)

1 leek, chopped finely

4 1/2 ounces mushrooms chopped finely1 1/2 cups fresh whole wheat bread crumbs

2 Tbsp. fresh parsley, chopped1 Tbsp. lemon juice

egg replacer equivalent to two eggs (to act as binder; soy flour would work well for this)

salt and pepper

 

Put the lentils, stock, and bay leaf in a saucepan. Bring to a boil, cover, and simmer gently for 15-20 minutes or until all of the liquid is absorbed and the lentils have softened. Discard the bay leaf. Line the base of a loaf pan with baking parchment. Grease the pan with vegan margarine and sprinkle with the dried bread crumbs. Bake at 375 degrees for one hour.