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  • Lentil Loaf - Vegan and wheat-free

    1½ cp. green lentils
  • ¼ cp. soy sauce or miso
    ½ cp. millet or quinoa 
  • 1/3 cp. balsamic vinegar
    2 cloves garlic, minced
  • 4 oz. tomato paste
    3-4 chopped scallions
  • 1 tsp. Dijon mustard
    ½ cup chopped onion
    1-2 stalks celery
  • chopped ground pepper to taste
    Bay leaf & kombu (one inch piece)
  • 1/2 cp. roasted walnuts (optional)

    Wash lentils and millet (or quinoa) and place in pot with 3 cp. water, kombu and bay leaf. Bring to a boil, reduce heat, and simmer for one hour. Sauté garlic, onion, scallions, celery, and tomato paste in 1/3 cp. water or small amount of oil until soft. Add to the lentil mixture along with soy sauce, vinegar, mustard (and chopped walnuts, if desired). Add pepper to taste. Simmer 10-15 minutes more. Oil a loaf pan and press the mixture into it. Bake at 350 degrees for 20 minutes. Can also form into burgers and pan fry or bake on an oiled cookie sheet at 350 degrees for 12-15 minutes, turning once.

    NOTE: You may need to adjust the water so that the mixture is very thick after simmering. Coarse bulgur has the consistency of ground beef and helps hold the loaf together as does millet.  Bulgur contains wheat gluten. You can also add a little tahini for a richer taste and to help hold it together.

    Vegan Burger
  • Quinoa Pilaf
  • Recipe Index

     ©Deborah Barr, 1990-2014. All rights reserved.


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