Guest guest Posted June 17, 2005 Report Share Posted June 17, 2005 This recipe is not veganized or guaranteed gluten free! You'll have to convert it yourselves, sorry! :-/ Lentil Roast 1 c. lentils 1 can evaporated milk 1 onion, chopped 1 tsp. salt 1 egg 1/4 cup oil (vegetable or olive, your choice) 1/2 c. nuts, chopped (walnuts are what I always use) 2 c. 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. This is a recipe my mom has used for as long as I can remember, and she says her Mom used it as long as SHE can remember, too. It's about the only way she could get us kids to eat lentils as we were growing up :-) ---------- Version: 7.0.323 / Virus Database: 267.7.4/16 - Release 6/15/2005 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 17, 2005 Report Share Posted June 17, 2005 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. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 17, 2005 Report Share Posted June 17, 2005 The original recipe given is not vegan, but IS gluten free, as far as I can tell. Thanks for the veganized version, LaDonna! I might just give that one a try tonight! I've been wanting to make lentils this week. Marilyn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 21, 2005 Report Share Posted June 21, 2005 >Also, if you use plain soy milk instead of condensed >milk, you may need to >add some soy milk powder or reduce total liquid - it >isn't as thick as what >it is replacing. Actually, what is being replaced is evaporated milk - not any thicker than any other liquid " milk " . ---------- Version: 7.0.323 / Virus Database: 267.7.9/23 - Release 6/20/2005 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 22, 2005 Report Share Posted June 22, 2005 Evaporated milk has had roughly 60% of the water removed (thus, the name -- evaporated milk) - the consistency is closer to half and half than milk. Most soy milk I've had is more like a very thin, skim milk. To keep the consistency the same and keep from getting too much moisture in the resulting loaf, you need to use a less soy milk and add some soy protein (not quite half the liquid, so you have to fudge a bit to end up with the same total volume, but 1/2 the liquid content). Also, evaporated milk is higher in fat than most soy milks, but most of the time you can use the evaporated skim in recipes without other adjustment - so no extra fat would be required for the substitution. I would think the easiest substitution would be to use Better than Milk (or another powder) at double the solids and the amount of liquid to make up what is needed. That would give nearly the same consistency as the original recipe. > > > >Also, if you use plain soy milk instead of condensed >milk, you > may need to > >add some soy milk powder or reduce total liquid - it >isn't as > thick as what > >it is replacing. > > Actually, what is being replaced is evaporated milk - not any > thicker than any other liquid " milk " . --- [This E-mail scanned for viruses by Declude Virus] Quote Link to comment Share on other sites More sharing options...
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