Lentil nut loaf

6 servings

Ingredients

Quantity Ingredient
1 small Onion, chopped fine
3 tablespoons Oil
½ cup Wheat germ
2 cups Cooked, drained lentils
½ cup Whole wheat bread crumbs
½ cup Sunflower seeds or walnut
. pieces
½ teaspoon Sage or thyme
2 tablespoons Torula yeast
2 tablespoons Soy flour
2 Eggs, beaten
½ cup Vegetable stock or water
1 tablespoon Vinegar
Sesame seeds

Directions

Preheat oven to 350 degrees F.

Saute onion in oil until soft.

Mix ingredients and place in large, ungreased loaf pan. Sprinkle generously with sesame seeds. Bake for 30 minutes, covered with aluminum foil or a cookie sheet, and then for 10 minutes uncovered.

From "Laurel's Kitchen: A Handbook for Vegetarian Cookery & Nutrition" by Laurel Robertson, Carol Flinders, and Bronwen Godfrey, Bantam Books 1978, ISBN 0-553-12278-9 (paperback) Typed for you by Iris Grayson

Submitted By IRIS GRAYSON On 03-25-95

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