Lentil Roast

[Guest guest]

Lentil Roast

Source: Vegetarian for Life

 

2 cups cooked lentils

1 cup finely ground pecans

1 3/4 cup tofu or soy milk

1 small onion, chopped

3/4 tsp. sea salt or 1 Tbsp. Bragg's liquid aminos

1/2 tsp. sage

1/2 tsp. garlic powder

1 1/2 cups crushed gf Cornflakes

 

Mix all ingredients together well. Pour into a lightly greased 9 "

casserole dish. Bake at 350 degrees F. for 1 hour.

[Guest guest]

Hi, LaDonna, I love to try yr receipes, can u tell me what is fava/garbanzo bean

flour? Can I replace with any other flour?

Lena

 

LaDonna <teacups wrote:

Delicious recipe, Kimberly. Here's my vegan version (and it will probably

differ from others. . .as we each alter things in our own unique way):

 

Lentil Roast

 

1 c. lentils

1 cup soy milk (or alternative)

1 onion, chopped

1 tsp. salt

1 1/2 Tbsp. fava/garbanzo bean flour

1/4 cup oil (vegetable or olive, your choice)

1/2 c. nuts, chopped (walnuts are what I always use)

2 c. gf corn flakes cereal, slightly crushed

 

Cover lentils with water, bring to a boil. Simmer, covered, until done (about

30 minutes). Water should be absorbed by lentils. Combine all ingredients.

Pour into greased casserole dish. Bake at 350 for 45 minutes. Serve with

catsup or brown gravy. Also good cold in sandwiches. Serves 6-8.

 

 

This recipe does best if you make SURE your oven is up to temperature before

putting the roast in and making sure it goes for the full 45 minutes. Give the

dish a jiggle and it should have VERY minimal movement and be a nice brown color

all over when it's done.