Bulgar-lentil roast with gravy

1 loaf

Ingredients

Quantity Ingredient
1 cup Green lentils, washed
1 cup Bulgur
3½ cup Water
½ cup Oats
¼ cup Oil
1 each Onion, minced
2 eaches Garlic cloves, minced
1 teaspoon Sage
1 teaspoon Savoury
Salt & pepper, to taste
1 tablespoon Oil
1½ tablespoon All-purpose flour
1 dash Vegetarian Worcestershire sauce
1 teaspoon Sage
Stock, as needed

Directions

LOAF

GRAVY

LOAF: Pick over lentils & remove any sticks & stones that there might be in them. Wash & drain. Place in a large pot & add water.

Bring to a boil, reduce heat & simmer for 40 mintues to 1 hour. The lentils need to be good & soft. Once they are soft, add the bulgur, remove from the heat. Stir every once in a while, until the water has been absorbed. Set aside.

Using a blender or food processor, grind the oatmeal until it is very fine, of a flour-like consistency. Transfer to a mixing bowl. Add the lentil-bulgur mixture & the remaining ingredients. Mix very well. Turn into a lightly oiled loaf pan. Press down firmly. Cover with aluminum foil.

Preheat the oven to 350F. When the oven is hot, bake the loaf for 55 minutes. Remove the foil & return to the oven for another 5 minutes to brown. Remove from the oven & let sit, loosely covered, for 10 to 15 minutes. Turn onto a serving plate & serve in slices.

GRAVY: Heat oil. When hot, stir in the flour & let cook gently for 30 seconds. Add a dash of Worcestershire Sauce, followed by whatever vegetable stock you have on hand. Add the herbs & bring to a boil.

The amount of stock depends on how thick you want the gravy. When it boils, reduce heat & let it simmer on very low heat for 5 minutes or so, to thicken.

VARIATION: Add about ¼ c sliced mushrooms to the gravy when you add the stock.

TO SERVE: This goes very well with Greek style roasted potatoes, a green vegetable, such as asparagus or beans, & a vegan "Yorkshire" pudding. Ask for the reciupe if you want it. It keeps well in the fridge (I've not tried freezing it) & is good served cold with a good vegetable soup, a baked potato, picalilli & green tomato chutney.

Recipe by Mark Satterly

Submitted By MARK SATTERLY On 07-27-95

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