Lentil loaf with italian sauce

1 Servings

Ingredients

Quantity Ingredient
1 large Onion; diced
½ cup Wheat germ
2½ cup Cooked lentils (about 1 cup uncooked)
½ cup Bread crumbs
½ cup Ground walnuts (I use 1 cup bread crumbs)
1 teaspoon Dried sage (up to 2)
2 tablespoons Nutritional yeast (yellow flakes)
½ cup Egg beaters
½ cup Vegtable broth
12 ounces Tomato sauce
1 can (12 oz) chopped tomatoes
1 tablespoon Fresh or 1 t. dried Basil
1 tablespoon Fresh or 1 t. dried oregano
½ cup Chopped mushrooms

Directions

TOMATO SAUCE

Preheat oven to 350 deg., Pam a loaf pan or ring mold and set aside. Saute onion in skillet, in small amount of oil or your method, until soft and litely browned. Remove from heat and add remaining loaf ingred. and transfer to prepared pan. Bake until brown, about 40 minutes.

Tomato Sauce: Place 12 oz tomato sauce, 12 oz can chopped tomatoes, 1 T.

fresh or 1 t. dried Basil, 1 T. fresh or 1 t. dried oregano, ½ c. chopped mushrooms in sauce pan and simmer for 15 minutes. Unmold loaf onto serving plate and cover with 1 c. sauce, slice loaf and pass sauce for extras.

*I have made it without the wheat germ, subbing bulgar wheat but didn't care for it, the nutritional yeast is a flavor essential, I have used bread crumbs in place of the walnuts, but they add something very tasty (f*t?), poultry seasoning is a good addition to the sage, or extra sage, if you like it. I have used a can of tomato sauce with leftover or frozen pesto cube in it. Works fine! Posted to fatfree digest V97 #179 by "Jo in Minnesota" <josiem@...> on Aug 14, 1997

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