Easter Main Dish #1

[Guest guest]

* Exported from MasterCook *

 

Golden Lentil Roulade w/Chestnut Stuffing

 

Recipe By : Vegetarian Times (November, 1997)

Serving Size : 8 Preparation Time :0:00

Categories : Vegan Thanksgiving/Christmas

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups red lentils

4 cloves garlic -- minced

2 cups fresh bread crumbs

3 tablespoons water or fresh lemon juice

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

CHESTNUT STUFFING:

1 tablespoon vegetable oil

2 medium onions (2 cups) -- chopped

1 cup finely chopped red bell pepper

1 1/2 cups canned peeled chestnuts

2 cups fresh bread crumbs

1/4 cup chopped fresh sage

1/4 cup chopped fresh parsley

sage sprigs for garnish

RICH MUSHROOM SAUCE

 

In a medium saucepan, combine lentils and 2 1/2 cups of water. Bring to a

boil, reduce heat, cover, and simmer until lentils are tender and water is

almost absorbed, about 15-20 minutes.

STUFFING: In a medium skillet, heat oil over medium heat. Add onions and

bell pepper and cook, stirring often, until vegetables are soft, about 7

minutes. Remove from heat. In a food processor, combine onion-pepper mixture,

chestnuts, bread crumbs, and sage, and pulse on and off until well-blended.

Transfer to a large bowl and season with salt and pepper.

Preheat oven to 350 degrees F.

Transfer cooked lentils to food processor. Add garlic, water or lemon

juice, bread crumbs, salt and pepper, and process until mixture becomes a

smooth, pliable dough. Spread out a large piece of parchment or wax paper on a

flat surface. Transfer lentil mixture to paper and pat (I also used a rolling

pin) into an 11x14-inch rectangle.

Spread Chestnut Stuffing evenly over lentil layer. Starting with the short

end, carefully roll up lentil mixture, using paper to guide you (pull upward on

edge of paper to propel the dough forward and create rolling action). Press

roll firmly together with your hands as needed. Lift Roulade onto a lightly

greased baking sheet and rub with softened butter or margarine. Bake until

heated through and top is just beginning to brown, about 15-20 minutes.

Transfer to a serving platter.

 

 

 

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Serving Ideas : Serve on platter surrounded by roasted veggies & sage sprigs

 

NOTES : I made this for Thanksgiving, 1997, and we really enjoyed it. I believe

it needed to cook much longer than the recipe says, perhaps even twice as long,

to heat through. Also, by itself, the Roulade may be rather dry. I *strongly*

recommend serving it with the Rich Mushroom Sauce or other gravy or sauce.

 

This Roulade is different than most in that its outer layer, which is made

of cooked lentils, is unbaked when it is rolled around the stuffing. It is

baked after rolling. This allows the dish to be assembled well in advance.

Leftovers can be eaten cold, and Roulade slices can be made into sandwiches.

 

 

 

* Exported from MasterCook *

 

Mushroom Gravy

 

Recipe By : Karen C. Greenlee

Serving Size : 8 Preparation Time :0:00

Categories : Sauces & Seasonings Vegan

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

1 medium onion -- chopped

3 cloves garlic -- minced

12 ounces chopped mushrooms

2 1/4 cups water

1 tablespoon soy sauce

3 packets G. Washington's Rich Brown Seasoning & Broth

3 teaspoons cornstarch dissolved in 1/4 c. water

salt & freshly ground pepper to taste

 

In a medium saucepan, heat oil over medium heat. Add onion and garlic and

cook, stirring often, until onion is soft, about 5 minutes. Add mushrooms and

cook, stirring often, until mushrooms begin to release their juices. Add water,

soy sauce, G. Washington Rich Brown Seasoning & Broth, and cornstarch dissolved

in water. Stir well and simmer until thickened slightly, about 10-15 minutes.

Season with salt & freshly ground pepper.

 

 

 

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NOTES : Serve over lentil & other loaves, mashed potatoes, etc.

 

G. Washington's: A product of American Home Food Products, Inc., 685 Third

Ave., NY, NY 10017. I purchased mine at a Seventh Day Adventist Book & Natural

Foods store. Also available in Golden, Onion and Vegetable. I have also found

it in the kosher food section of my regular grocery store (Kroger).