Hello! Here's a recipe that we like. It wouldn't fool anyone into
thinking it is m**t, but it is very good. I will post the recipe as in
the cookbook, my modifications at the end.
From: Lean and Luscious and Meatless by Bobbie Hinman and Mollie Snyder
4 Cups water
1 Cup lentils, uncooked
1/2 Cup very finely chopped onions
1/2 Cup very finely chopped celery
1/4 Cup plus 2 Tablespoons finely chopped walnuts
5 slices whole wheat bread, crumbled
2 egg whites
1 8-oz can tomato sauce
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
Bring water to a boil in a medium saucepan. Add lentils, cover, and
cook on low heat 45 minutes. Drain.
Preheat oven to 350 degrees.
Lightly oil a 4x8 loaf pan or spray with nonstick cooking spray.
In a large bowl, combine cooked lentils with remaining ingredients. Mix
well. Place mixture in prepared pan and press down firmly with the back
of a spoon.
Bake, uncovered, 45 minutes.
Let stand 10 minutes, then invert onto a serving plate. Cut into slices
Makes 6 servings. Per serving: 15 g protein, 6 g fat, 37 g carbs, 280
mg sodium. 2/3 vegetable serving, 1/2 fat serving, 2 protein servings,
1 bread serving. (diabetic exchange)
I used EnerG egg replacer for the eggs and extra bread crumbs for the
walnuts. (Fat free bread.) I think that would lower the fat content to
acceptable limits. Next time I think I will use cooked oatmeal for the
eggs and walnuts, as my loaf didn't hold together very well. But it