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Lentil-Walnut Loaf With Gravy

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“From The Complete Guide and Cookbook for Raising Your Child as a Vegetarian by Michael & Nina Shandler. I made this tonight with White Rose Child's Great Mushroom Gravy instead of this gravy. (I had tagged her recipe for a recipe swap. I haven't tried this gravy in a while and her's was so good I may never go back!) I didn't have any nutritional yeast or kelp powder, so I just put in an extra teaspoon of (shhh! Kikoman) soy sauce. 1 cup of dried lentils made about 2.5 cups of cooked lentils. For the bread crumbs, I used No-Knead Whole Wheat Bread.”
READY IN:
1hr 10mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Loaf:
  2. Preheat oven to 350°F.
  3. Combine all loaf ingredients into a stiff dough. If the mixture is too moist, add more bread crumbs.
  4. Pour into a well-oiled loaf pan and bake for 1 hour until firm.
  5. Gravy:
  6. Combine all gravy ingredients into a saucepan.
  7. Cook over medium heat, stirring occasionally, until it thickens into a light brown gravy.

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