Vegan Roast Dinner Lentil and Mushroom Loaf with Savoury Potato Filling

[Guest guest]

Sounds interesting. Did you squeeze the heck out of the spinach?

 

Barbara

 

 

 

At 03:07 PM 1/14/09, you wrote:

 

>T n T.

>

>This recipe was really good tasting. I had two servings. Himself voted

>it a keeper. I followed the recipe as written. But....I wasn't able to

>slice it. Had to scoop it!

>Obviously I did something wrong. I did eat it on a sandwich today, but

>I had to " spread " it. It was still awesome.

>

>Vegan Roast Dinner Lentil and Mushroom Loaf with Savory Potato Filling

>

>Ingredients

>

>1 cup raw lentils

>1 tablespoon Olive oil

>2 cloves garlic, minced

>6 ounces white mushrooms

>5 ounces (l/2 package) thawed frozen spinach

>1 tablespoon natural soy sauce

>2 tablespoons wheat germ

>freshly ground pepper to taste

>dash nutmeg

>1 cup firmly packed grated Gruyere or Vegan Cheese

>

>Filling

>

>1 tablespoon olive oil

>1 cup chopped onion

>1/4 cup dry bread crumbs (I make my own and use 5 seed wholemeal bread)

>1 cup coarsely mashed potato (from about 1 medium cooked and peeled potato)

>½ teaspoon each: seasoned salt, dried thyme, and dried basil

>freshly ground pepper to taste

>curly parsley for garnish

>

>Rinse and sort the lentils. Combine in a heavy saucepan with 4 cups

>water. Bring to a boil, then lower the heat and simmer, covered, until

>the lentils are tender, about 45 minutes. Drain.

>Preheat the oven to 350 degrees.

>Heat the oil in a large skillet. Add the garlic and mushrooms and saute

>over medium heat, stirring, until the mushrooms are wilted. Stir in the

>spinach, lentils, soy sauce, and wheat germ. Grind in some pepper and

>add the nutmeg. Cook, stirring, until the mixture is heated through,

>then stir in the soy cheese.

>Lightly oil a 9- by 5- by 3inch loaf pan, preferably glass. Pour in

>about 2/3 Of the lentil mixture. Press some of the mixture up the sides

>of the pan to create a shell about ½ inch thick. Transfer the remaining

>lentil mixture to a small bowl and reserve until needed.

>Rinse the skillet and heat the oil. Add the onion and sautee until

>golden brown. Add the remaining filling ingredients and saute, stirring

>occasionally, for 5 minutes. Transfer into the shell created by the

>lentil mixture, then cover the top with the reserved lentil mixture.

>Bake for 40 to 45 minutes, or until the top is crusty.

>Remove from the oven and let the loaf stand for 10 to 15 minutes. Slide

>a spatula or knife around the edges to loosen it. Cut slices and arrange

>them on an oblong dish. Garnish with parsley and serve.

>

>Number of Servings: 8

>

>Nutritional Info

>

>

>Fat: 8.5g

>Carbohydrates: 13.8g

>Calories:162.0

>Protein: 8.9g

>

>Recipe submitted by SparkPeople user TREEHUGGER73.

>

>

 

 

 

[Guest guest]

Actually I used fresh. Didn't have frozen.

sue

 

Barbara & George Grenier wrote:

>

>

> Sounds interesting. Did you squeeze the heck out of the spinach?

>

> Barbara

>

> At 03:07 PM 1/14/09, you wrote:

>

> >T n T.

> >

> >This recipe was really good tasting. I had two servings. Himself voted

> >it a keeper. I followed the recipe as written. But....I wasn't able to

> >slice it. Had to scoop it!

> >Obviously I did something wrong. I did eat it on a sandwich today, but

> >I had to " spread " it. It was still awesome.

> >

> >Vegan Roast Dinner Lentil and Mushroom Loaf with Savory Potato Filling

> >

> >Ingredients

> >

> >1 cup raw lentils

> >1 tablespoon Olive oil

> >2 cloves garlic, minced

> >6 ounces white mushrooms

> >5 ounces (l/2 package) thawed frozen spinach

> >1 tablespoon natural soy sauce

> >2 tablespoons wheat germ

> >freshly ground pepper to taste

> >dash nutmeg

> >1 cup firmly packed grated Gruyere or Vegan Cheese

> >

> >Filling

> >

> >1 tablespoon olive oil

> >1 cup chopped onion

> >1/4 cup dry bread crumbs (I make my own and use 5 seed wholemeal bread)

> >1 cup coarsely mashed potato (from about 1 medium cooked and peeled

> potato)

> >½ teaspoon each: seasoned salt, dried thyme, and dried basil

> >freshly ground pepper to taste

> >curly parsley for garnish

> >

> >Rinse and sort the lentils. Combine in a heavy saucepan with 4 cups

> >water. Bring to a boil, then lower the heat and simmer, covered, until

> >the lentils are tender, about 45 minutes. Drain.

> >Preheat the oven to 350 degrees.

> >Heat the oil in a large skillet. Add the garlic and mushrooms and saute

> >over medium heat, stirring, until the mushrooms are wilted. Stir in the

> >spinach, lentils, soy sauce, and wheat germ. Grind in some pepper and

> >add the nutmeg. Cook, stirring, until the mixture is heated through,

> >then stir in the soy cheese.

> >Lightly oil a 9- by 5- by 3inch loaf pan, preferably glass. Pour in

> >about 2/3 Of the lentil mixture. Press some of the mixture up the sides

> >of the pan to create a shell about ½ inch thick. Transfer the remaining

> >lentil mixture to a small bowl and reserve until needed.

> >Rinse the skillet and heat the oil. Add the onion and sautee until

> >golden brown. Add the remaining filling ingredients and saute, stirring

> >occasionally, for 5 minutes. Transfer into the shell created by the

> >lentil mixture, then cover the top with the reserved lentil mixture.

> >Bake for 40 to 45 minutes, or until the top is crusty.

> >Remove from the oven and let the loaf stand for 10 to 15 minutes. Slide

> >a spatula or knife around the edges to loosen it. Cut slices and arrange

> >them on an oblong dish. Garnish with parsley and serve.

> >

> >Number of Servings: 8

> >

> >Nutritional Info

> >

> >

> >Fat: 8.5g

> >Carbohydrates: 13.8g

> >Calories:162.0

> >Protein: 8.9g

> >

> >Recipe submitted by SparkPeople user TREEHUGGER73.

> >

> >

>

>