Date: Wed, 29 Oct 1997 19:03:56 -0600
From: Ladyveg@webtv.net (Rachel Sincere)
Hello! Here's a recipe that we like. It wouldn't fool anyone into
thinking it is m**t, but it is very good. My loaf didn't hold
together very well. But it tasted wonderful!
Adapted From: Lean and Luscious and Meatless by Bobbie Hinman and
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 bread crumbs
5 slices whole wheat bread, crumbled
2 eggs worth Ener-G egg replacer
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)