Prep Time: 15 minutes
Cooking Time: 1 hour & 25 minutes
Servings: 10 persons
Ingredients
1 can green lentils
¼ cup ground almonds
1 onion, medium, chopped finely
½ cup mushrooms, sliced
1 can chickpea
½ cup oats
2 garlic cloves, crushed
1 teaspoon mustard
¼ cup tomato paste
3 carrots, medium, grated
1 egg, large beaten
¼ cup rice flour
3 tablespoon tamari
¼ cup vegetarian Worcestershire sauce
1 tablespoon rosemary, fresh, chopped
Pepper & salt to taste
For the Sauce
1 tablespoon water
2 tablespoon balsamic vinegar
½ teaspoon mustard
4 tablespoon tomato paste
1 ½ tablespoon honey
Directions
1-Preheat your oven to 375 F/180 C in advance.
2- Over moderate heat settings in a large saucepan; heat the oil & sauté the onions for couple of minutes & then add in the rosemary and crushed garlic; cook for a minute more. Remove the pan from heat & let cool at room temperature.
3- Drain & rinse the chickpeas and lentils.
4- Transfer both along with the mushrooms to your food processor & blend on high settings; work in batches, if required. Transfer the blended chickpeas, lentils & mushrooms into a bowl, preferably large size.
5- Add in the remaining ingredients, including the sauté garlic & onion. Mix well until you get an even & thick batter.
6- Line a loaf tine with the parchment paper & transfer the mixture into it. Bake for half an hour. In the meantime, mix the sauce ingredients together in a separate bowl, preferably small size.
7- Once you are done with the cooking; remove the loaf from the oven. Evenly spread the sauce mixture over the top.
8-Put the loaf to the oven again & bake for 20 to 30 more minutes & then let cool a bit, leave the loaf for 8 to 10 minutes at room temperature,
Cooking Time: 1 hour & 25 minutes
Servings: 10 persons
Ingredients
1 can green lentils
¼ cup ground almonds
1 onion, medium, chopped finely
½ cup mushrooms, sliced
1 can chickpea
½ cup oats
2 garlic cloves, crushed
1 teaspoon mustard
¼ cup tomato paste
3 carrots, medium, grated
1 egg, large beaten
¼ cup rice flour
3 tablespoon tamari
¼ cup vegetarian Worcestershire sauce
1 tablespoon rosemary, fresh, chopped
Pepper & salt to taste
For the Sauce
1 tablespoon water
2 tablespoon balsamic vinegar
½ teaspoon mustard
4 tablespoon tomato paste
1 ½ tablespoon honey
Directions
1-Preheat your oven to 375 F/180 C in advance.
2- Over moderate heat settings in a large saucepan; heat the oil & sauté the onions for couple of minutes & then add in the rosemary and crushed garlic; cook for a minute more. Remove the pan from heat & let cool at room temperature.
3- Drain & rinse the chickpeas and lentils.
4- Transfer both along with the mushrooms to your food processor & blend on high settings; work in batches, if required. Transfer the blended chickpeas, lentils & mushrooms into a bowl, preferably large size.
5- Add in the remaining ingredients, including the sauté garlic & onion. Mix well until you get an even & thick batter.
6- Line a loaf tine with the parchment paper & transfer the mixture into it. Bake for half an hour. In the meantime, mix the sauce ingredients together in a separate bowl, preferably small size.
7- Once you are done with the cooking; remove the loaf from the oven. Evenly spread the sauce mixture over the top.
8-Put the loaf to the oven again & bake for 20 to 30 more minutes & then let cool a bit, leave the loaf for 8 to 10 minutes at room temperature,
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