Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 c -- water
2 c Lentils -- picked over and
-rinsed
1/2 lb Firm tofu -- crumbled
1/4 c Rolled oats
1/4 c Soy sauce
1/4 ts Freshly ground black pepper
1 c Fresh parsley -- minced
1/2 c Fresh basil -- finely chopped;
-OR
2 ts Dried basil
1 t Rubbed sage
1 tb Olive oi8l
3 Celery ribs, with leaves
-finely chopped
1 md Onion -- finely chopped
1 md Onion -- finely chopped
3 Garlic cloves -- minced
-----TOPPING-----
1 c Raw almonds
2 tb Nutritional yeast flakes
1 tb Soy sauce
-----MUSHROOM MISO SAUCE-----
1/4 c Whole wheat pastry flour
1/3 c Nutritional yeast flakes
1/4 c Brown rice miso
1 tb Olive oil
1 sm Onion -- finely chopped
1 c Mushrooms -- thinly sliced
2 c -- water
Preheat the oven to 350 degrees. Lightly oil an 8 x 8
baking pan.
Put 3 1/2 cups of the water and the lentils in a
large saucepan. Cover and bring to a boil over
medium-high heat, then immediately reduce the heat
andsimmer until the water is absorbed, 50 to 60
minutes.
Meanwhile, put the tofu, the remaining 1 cup water,
the oats, soy sauce and pepper in a blender and blend
until smooth. Add the parsley, basil, thyme, and sage
and pulse just to mix. Transfer to a large bowl.
Heat the olive oil in a large frying pan over
medium-high heat. Add the celery, onion, and garlic
and cook until softened, about 6 minutes. Add to the
tofu mixture.
Add the cooked lentils to the tofu-vegetable mixure,
and stir to mix. Press the mixture firmly into the
prepared pan, and bake for 15 minutes.
Meanwhile, put the almonds, yeast flakes and soy
sauce in a food processor fitted with the metal blade,
and pulse to coarsely chop.
Sprinkle the topping over the top of the lentil loaf
and bake for 15 minutes more. Let the loaf cool for 10
minutes before cutting into squares. Serve with the
Mushroom Miso Sauce on the side.
Mushroom Miso Sauce:
Put the flour in a small dry frying pan over medium
heat and toast, stirring often, until it has darkened
evenly to a light brown. Transfer the flour to a
medium bowl.
In a small bowl, stir the nutritonal yeast, miso and
hot water together.
In a medium saucepan, heat the olive oil over medium
heat. Add the onion and cook, stirring until softened,
about 5 minutes. Add the mushrooms and cook, stirring,
until lightly browned, about 5 minutes.
Meanwhile, add the 2 cups water to the browned flour
and whisk until combined.
Whisk the flour mixture into the mushrooms, and
simmer, whisking often, until the mixture is
thickened, 1 to 2 minutes. Stir in the nutritional
yeast and miso mixture. Bring just to a simmer, and
remove from the heat. Serve hot.
