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LOCATION: Recipes >> Vegetarian >> Lentil Loaf 12

Print this Recipe    Lentil Loaf 12

Not-Meat Loaf with Shittake Mushroom Gravy (see below)

2 cups mushrooms, trimmed
2 medium onions, sliced (about 2 cups)
2 cups cooked brown rice (made from 1 cup raw)
2 cups cooked lentils (made from 1 cup raw)
1 cup ketchup, divided
1/3 cup low-fat firm tofu (about 2.5 ounces)
1/3 cup low-sodium tamari soy sauce
2 tbsp granulated onion
1 tsp granulated garlic
1/2 cup egg whites (about 5 or 6 large whites or notfat egg substitute
1 cup rolled oats
2 large carrots, grated (about 1 cup)
1/2 cup mashed potato flakes
1 tbsp fresh thyme or 1/4 tsp dried
1/2 tsp sea salt
ground black pepper to taste
canola oil cooking spray

Preheat oven to 350F. Slice mushrooms and rinse in a colander (The
water will add needed moisture during sauteing process).

Spray a large saute pan with cooking spray. Cook onions and mushrooms
over low heat until the mushrooms soften, about 10 to 12 minutes.
Place mushroom and onion mixture in food processor. Add rice,
lentils, 3/4 cup ketchup, tofu, tamari sauce, granulated onion and
garlic and process until smooth.

Add egg whites and process again. Place mixture in a bowl and add
oats, carrots, potato flakes and thyme. Mix well.

If you are planning to unmold the loaf, line the bottom of a 9x5x3
loaf pan with parchment paper that has been cut to fit. Spray sides
of pan with cooking spray. If you are not going to unmold the loaf,
omit the parchment paper.

Place mixture in pan and spread evenly. Use a knife to make an
x-shaped groove in the top of the loaf. Spread remaining ketchup
over the top.

Bake in preheated oven until firm to the touch, about 1.5 hours.

To unmold, allow the loaf to cool to room temperature, then invert
on a plate or board and remove parchment. Cover the bottom with
another plate or board and turn the loaf over so it is right side
up. Slice and place slices on sprayed baking sheet. Cover with foil
to reheat at 350F until heated through, about 15 minutes. If you
are not unmolding, slice it in the pan.

Serve with Shiitake Mushroom Gravy.


Shittake Mushroom Gravy

1 medium onion, sliced (about 1 cup)
1 cup shiitake mushrooms, trimmed and sliced
3.5 cups water
1/4 cup low-sodium tamari soy sauce
1/4 cup plus 1 tbsp rice flour
1 tbsp fresh thyme or 1/4 tsp dried
2 tsp fresh sage or 1/8 tsp dried
1 tbsp lavender, optional
canola oil cooking spray

Spray a medium saucepan once with cooking oil spray. Place over
low heat and add onions and mushrooms.

Cover and cook vegetables until they begin to exude moisture, about
10 minutes, stirring occasionally.

Add water and tamari sauce and cook for 10 minutes. Simmer 10
minutes, stirring occasionally.

Pour gravy through a fine strainer into a clean saucepan to remove
mushrooms and onions, or leave it unstrained for a rough, country-style
gravy. Add herbs, heat and serve.

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