Lentil loaf with italian tomato sauce

6 Servings

Ingredients

Quantity Ingredient
1 each Onion, diced
2 tablespoons Oil
½ cup Wheatgerm
2½ cup Lentils, cooked
½ cup Breadcrumbs
½ cup Walnuts, ground
½ teaspoon Sage
2 tablespoons Nutritional yeast
¾ cup Vegetable stock
12 ounces Can tomato sauce
12 ounces Can whole tomatoes, chopped
1 tablespoon Basil, chopped
1 tablespoon Oregano, chopped
½ cup Mushrooms, chopped

Directions

LOAF

SAUCE

LOAF: Preheat oven to 350F. Lightly oil a loaf pan or ring mould. Set aside.

Saute onion in oil in a large skillet, until soft. Mix in the remaining loaf ingredients. Transfer to the prepared loaf pan. Bake until browned, about 40 minutes.

SAUCE: Combine all ingredients in a saucepan & simmer together for 15 minutes.

Unmould loaf onto a plate & cover with about 1 c of the sauce. Slice the loaf & serve the remaining sauce for guests to add as they desire.

"Vegetarian Gourmet" Winter, 1995

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