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Ingredientes
- 4 1/2 c. ,water
- 2 c. Lentils, picked over and rinsed
- 1/2 lb Hard tofu, crumbled
- 1/4 c. Rolled oats
- 1/4 c. Soy sauce
- 1/4 tsp Freshly grnd black pepper
- 1 c. Fresh parsley, chopped
- 1/2 c. Fresh basil, finely minced, Or possibly
- 2 tsp Dry basil
- 1 tsp Rubbed sage
- 1 Tbsp. Olive oi8l
- 3 x Celery ribs, with leaves, finely minced
- 1 med Onion, finely minced
- 1 med Onion, finely minced
- 3 x Garlic cloves, chopped
- 1 c. Raw almonds
- 2 Tbsp. Nutritional yeast flakes
- 1 Tbsp. Soy sauce
- 1/4 c. Whole wheat pastry flour
- 1/3 c. Nutritional yeast flakes
- 1/4 c. Brown rice miso
- 1 Tbsp. Extra virgin olive oil
- 1 sm Onion, finely minced
- 1 c. Mushrooms, thinly sliced
- 2 c. ,water
Direcciones
- Preheat the oven to 350 degrees. Lightly oil an 8 x 8 baking pan.
- Put 3 1/2 c. 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 till the water is absorbed, 50 to 60 min.
- Meanwhile, put the tofu, the remaining 1 c. water, the oats, soy sauce and pepper in a blender and blend till smooth. Add in the parsley, basil, thyme, and sage and pulse just to mix. Transfer to a large bowl.
- Heat the extra virgin olive oil in a large frying pan over medium-high heat. Add in the celery, onion, and garlic and cook till softened, about 6 min. Add in to the tofu mix.
- Add in the cooked lentils to the tofu-vegetable mixure, and stir to mix.
- Press the mix firmly into the prepared pan, and bake for 15 min.
- 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 min more. Let the loaf cold for 10 min 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, till it has darkened proportionately to a light brown. Transfer the flour to a medium bowl.
- In a small bowl, stir the nutritonal yeast, miso and warm water together.
- In a medium saucepan, heat the extra virgin olive oil over medium heat. Add in the onion and cook, stirring till softened, about 5 min. Add in the mushrooms and cook, stirring, till lightly browned, about 5 min.
- Meanwhile, add in the 2 c. water to the browned flour and whisk till combined.
- Whisk the flour mix into the mushrooms, and simmer, whisking often, till the mix is thickened, 1 to 2 min. Stir in the nutritional yeast and miso mix. Bring just to a simmer, and remove from the heat.
- Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 355g | |
| Recipe makes 8 servings | |
| Calories 279 | |
| Calories from Fat 49 | 18% |
| Total Fat 5.72g | 7% |
| Saturated Fat 0.68g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 600mg | 25% |
| Potassium 751mg | 21% |
| Total Carbs 40.38g | 11% |
| Dietary Fiber 17.2g | 57% |
| Sugars 3.57g | 2% |
| Protein 17.86g | 29% |
