Recipe By : Vegetarian Times (November, 1997)
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Vegan
Thanksgiving/Christmas
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups red lentils
4 cloves garlic -- minced
2 cups fresh bread crumbs
3 tablespoons water or fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
CHESTNUT STUFFING:
1 tablespoon vegetable oil
2 medium onions (2 cups) -- chopped
1 cup finely chopped red bell pepper
1 1/2 cups canned peeled chestnuts
2 cups fresh bread crumbs
1/4 cup chopped fresh sage
1/4 cup chopped fresh parsley
sage sprigs for garnish
In a medium saucepan, combine lentils and 2 1/2 cups of water. Bring
to a boil, reduce heat, cover, and simmer until lentils are tender
and water is almost absorbed, about 15-20 minutes.
STUFFING:
In a medium skillet, heat oil over medium heat. Add onions and bell
pepper and cook, stirring often, until vegetables are soft, about 7
minutes. Remove from heat. In a food processor, combine
onion-pepper mixture, chestnuts, bread crumbs, and sage, and pulse on
and off until well-blended. Transfer to a large bowl and season with
salt and pepper.
Preheat oven to 350 degrees F.
Transfer cooked lentils to food processor. Add garlic, water or
lemon juice, bread crumbs, salt and pepper, and process until mixture
becomes a smooth, pliable dough. Spread out a large piece of
parchment or wax paper on a flat surface. Transfer lentil mixture to
paper and pat (I also used a rolling pin) into an 11x14-inch
rectangle.
Spread Chestnut Stuffing evenly over lentil layer. Starting with the
short end, carefully roll up lentil mixture, using paper to guide you
(pull upward on edge of paper to propel the dough forward and create
rolling action). Press roll firmly together with your hands as
needed. Lift Roulade onto a lightly greased baking sheet and rub
with softened butter or margarine. Bake until heated through and top
is just beginning to brown, about 15-20 minutes.
Transfer to a serving platter.
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Serving Ideas: Serve on platter surrounded by roasted veggies & sage
sprigs
NOTES: I made this for Thanksgiving, 1997, and we really enjoyed it.
I believe it needed to cook much longer than the recipe says, perhaps
even twice as long, to heat through. Also, by itself, the Roulade
may be rather dry. I *strongly* recommend serving it with the Rich
Mushroom Sauce or other gravy or sauce.
This Roulade is different than most in that its outer layer, which is
made of cooked lentils, is unbaked when it is rolled around the
stuffing. It is baked after rolling. This allows the dish to be
assembled well in advance. Leftovers can be eaten cold, and Roulade
slices can be made into sandwiches.
