Recipes-3 Vegetarian Loaves + Mushroom Gravy to go on them

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3 Vegetarian Loaves + Mushroom Gravy to go on them

 

Vegetarian Lentil Loaf

 

Smother your homemade vegetarian lentil loaf in gravy, and serve it with

mashed potatoes, green beans, and a tossed salad.

 

Ingredients:

1 1/2 cups lentils

3 1/2 cups water or vegetable broth

2 Vidalia onions, diced

2 cloves garlic, minced

3 tbsp olive oil

2 cups pre-cooked brown rice

1/2 tsp salt

1/4 cup ketchup or barbecue sauce

1/2 tsp sage

1/2 tsp Italian seasoning

 

Preparation:

Pre-heat oven to 350 degrees.

In a large soup or stock pot, simmer the lentils in water or vegetable

broth

until cooked, about 30 minutes. Drain thoroughly then mash the lentils

until

they are half mashed.

Sauté the onions and garlic in olive oil for 3 to 5 minutes, or until soft.

 

Combine the onions, garlic and olive oil with the mashed lentils and add

the

rice, salt, ketchup or barbecue sauce, sage, and Italian seasoning.

Gently press the mixture into a lightly greased loaf pan. Drizzle a bit of

extra

ketchup on top if desired.

Bake for 1 hour. Allow to cool slightly before serving, as this will help

the

lentil loaf to firm up.

 

Vegetarian TVP and Tofu Loaf

 

This vegetarian TVP loaf recipe is also vegan.

Serve with vegetarian gravy and mashed potatoes.

 

Ingredients:

1 10 ounce package frozen spinach, thawed

2 tbsp vegetable oil

1 Vidalia onion, finely chopped

1 vegetable bouillon cube

1 3/4 cups boiling water

2 cups TVP (textured vegetable protein)

1 pound soft (silken) tofu

1 cup gluten flour OR 3/4 cup whole wheat flour

1 tbsp nutritional yeast flakes

1 1/2 tsp salt

1 tsp garlic powder

1 tsp vegetarian poultry seasoning

1/2 tsp onion powder

3 tbsp vegetable oil

 

Preparation:

Steam the spinach and drain well.

Heat the 2 tbsp vegetable oil in a medium frying pan over medium heat.

Cook the

onion, stirring occasionally, until transparent, about 5 minutes.

Dissolve the bouillon powder in the boiling water. Add the TVP (textured

vegetable protein) and let stand for about 10 minutes.

Pre-heat the oven to 350 degrees.

Pat the tofu dry, then mash. In a large bowl, combine the TVP, spinach and

tofu.

Stir in the remaining ingredients and pour the mixture into a lightly

greased 8

1/2 x 4 1/2 inch loaf pan. Smooth the top and bake for 45 minutes, or

until

brown on top.

If the loaf begins to get too brown on top, cover with aluminum foil.

Serve with

vegetarian gravy.

 

Notes: I left out the yeast flakes, replaced the TVP with cubed low fat

firm tofu,

and added sliced fresh mushrooms.

 

Vegetarian Lentil Loaf

 

Ingredients:

1 1/2 cups lentils

1 1/2 cups millet

1 1/2 cups brown rice

9 cups water

1 cup bread crumbs

1/2 cup rolled oats

1/2 cup cashews, finely chopped

1/4 cup vegetable oil

3 tbsp onion powder

1/12 tablespoons crumbled fresh sage

1/2 tsp celery seed

salt to taste

 

Preparation:

Combine lentils, millet, rice and water in a sauce pan. Bring to a boil,

lower

the heat, and simmer until cooked, about one hour.

Pre-heat the oven to 350 degrees. Lightly oil two 8 1/2 x 4 1/2 loaf pans.

Add the remaining loaf ingredients and mix well. Transfer mixture to loaf

pans

and bake for one hour, or until lightly brown and the top is dry to the

touch.

The Vegetarian Lentil Rice Loaf recipe has an average rating of 3.0, based

on 3

reviews.

 

Notes: rinse the rice and lentils first. put in 11/2 tablespoons dried

sage. use

no-sodium-added bread crumbs (homemade). You may also need to add more

water

(about 4 cups) halfway through cooking. It will three loaves when baked in

glass

bread-pans. You can also add some onion, fresh garlic, and greens, sauté

them,

and add them to the loaves. You can also check stuffing recipes for some

other herbs

to add instead of salt. Rosemary might work well. You can also substitute

melted

Smart Balance spread for the vegetable oil, too, for the extra flavor.

 

Easy Vegetarian and Vegan Mushroom Gravy

 

Ingredients:

1/2 onion, diced

1/2 cup diced mushrooms

2 tbsp vegetable oil

2 cups water or vegetable broth

3 tbsp nutritional yeast

1 vegetarian bouillon cube

1/2 tsp onion powder

1/2 tsp garlic salt

approx 3 tbsp flour

 

Preparation:

In a large skillet or pan, sautee the onion and mushroom in vegetable oil

just

until soft, about 3 to 5 minutes. Add the remaining ingredients, except

for the

flour, and bring to a simmer, stirring frequently.

Slowly add the flour, one tablespoon at a time and whisk thoroughly to

combine.

Continue adding flour until the gravy reaches desired thickness.

 

Notes: You can add celery to this recipe for even more flavor.

I always leave out the yeast, & I substituted olive oil for the vegetable

oil.

You can also use this recipe with added veggies (potatoes & cubed

portabello

mushrooms would be great) to make pot pies. This gravy works great on the

above vegetarian loaves or over mashed potatoes, but I always double or

treble the amount of mushrooms in it!

 

In Vino Veritas,

*´¨) Janis Abbe

.. ·´ ¸.·*¨) ¸.·*¨) ¸.·*¨ )

(¸.·´ (¸.*´ ¸.·´ `·-* *

Oenaphile, Logophile, Ailurophile, Bibliophile

" Great spirits have always encountered violent opposition from mediocre

minds. " ~Albert Einstein

" A man hears what he wants to hear and disregards the rest. " ~Paul Simon

" I'd rather laugh with the sinners than cry with the saints; the sinners

are much more fun. " ~ Billy Joel