Lentil and Nut Loaf with Vegetarian Gravy


Last weekend Don and I went to Shiloh Quaker Camp to participate in a service weekend. He used his carpentry skills and I made food for everyone. We had chili (both meat chili and vegetarian chili).

Jane Leggett, one of the other participants, was looking for a nut loaf and I remembered one that I’ve made in the past. Because it uses a lot of nuts, it is full of fat, but it’s good fat, and it is really good!

Lentil & Nut Loaf
Serves 6-8

2/3 cup lentils
1 cup hazelnuts
1 cup walnuts
1 large carrot
2 celery stalks
1 large onion
4 oz white button mushrooms
4 T butter
2 tsp mild curry powder
2 T catsup
2 T Worcestershire sauce
1 egg, beaten
2 tsp salt
4 T fresh parsley, chopped
2/3 cup water

Preheat oven to 375F degrees.

Soak the lentils for 1 hour in cold water and then drain. Grind the nuts in a food processor until quite fine but not too smooth. Set aside.

Chop the carrot, celery, onion and mushrooms into small chunks. Then put them in a food processor until they are very finely chopped.

Saute the vegetables in the butter for 5 minutes. Stir in curry and cook for a minute. Cool.

Mix drained lentils with nuts, vegetables, catsup, Worcestershire sauce, egg, salt, parsley and water. Pres the mixture firmly into a 2-lb. loaf pan that you have greased and lined with wax paper. Smooth the surface of the loaf, and cut off any wax paper that sticks up above the loaf (it burns).

Bake for about 60 to 75 minutes until just firm. Cover the top with a piece of foil if it starts to burn. Remove from oven and let stand for 15 minutes before you turn it out and peel off the paper. It will be soft and moist when cut. This is terrific with Vegetarian Gravy (below).

Vegetarian Gravy
Makes about 1.75 pints

1 large red onion, sliced
3 turnips, sliced
3 celery stalks, sliced
4 oz mushrooms, halved
2 whole garlic cloves
2 T olive oil
6 cups vegetable stock  (or water and bouillon cubes)
3 T soy sauce (lite is best, less salty)
Salt and ground black pepper

Heat the oil in a large sauce pan. Add the vegetables and garlic and cook over a moderately high heat, stirring occasionally until nicely browned but not singed (about 15-20 minutes).

Add the stock and soy sauce and bring to a boil. Then cover and simmer another 20 minutes.

Puree the vegetables, adding a little of the stock, and return them to the pan. Stir and continue cooking until the stock is reduced a bit. Pour mixture through a sieve and rub the pulp with the back of a ladle or a wooden spoon. This should remove the larger pieces of pulp while still maintaining the gravy consistency. Return the strained mixture to the pan and taste for seasoning. Adjust seasoning as necessary.

Warm and serve with the nut roast. This gravy can be frozen in small amounts and pulled out of the freezer whenever you want gravy. A little bit of thyme can also be added for flavor.

~Lois

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About Lois

My husband, Don Crawford, and I love to cook. For me, it's more about eating delicious food than the actual cooking. I like to cook mostly because I like to eat, and I like the proud sense of accomplishment when the food I make is appreciated by others. For Don, it's all about presentation. So we make a good team. I'm too impatient to create beautiful presentations (usually), but he sweeps in and takes over so it all turns out great. All our recipes are tried and true!
This entry was posted in Entrees or Main Course, Hearty food, My life, Supper, Type A, Uncategorized, Vegetables, Vegetarian, Whole Grain and tagged , . Bookmark the permalink.