Get Healthy this Fall with a Festive Lentil and Nut Roast. Here is a simple great healthy meal for the family and very delicious.
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Festive Lentil and Nut Roast
Ingredients
- 1/2 cup lentils
- 1 cup hazlenuts or pecans
- 1 cup walnuts
- 1 lrg carrot
- 2 stalks celery
- 1 lrg onion sliced
- 2 cloves garlic
- 4 oz mushrooms
- 1/4 cup non-dairy butter
- 2 tsp curry powder
- 2 tbsp ketchup
- 1 tsp hot sauce
- 2 tbsp Worcestershire sauce
- 1 egg beaten (or sub vegetable stock mixed with xantham gum)
- 1 tsp sea salt
- 4 tbsp fresh parsley chopped
- 2/3 cup water
Ingredients
- 1/2 cup lentils
- 1 cup hazlenuts or pecans
- 1 cup walnuts
- 1 lrg carrot
- 2 stalks celery
- 1 lrg onion sliced
- 2 cloves garlic
- 4 oz mushrooms
- 1/4 cup non-dairy butter
- 2 tsp curry powder
- 2 tbsp ketchup
- 1 tsp hot sauce
- 2 tbsp Worcestershire sauce
- 1 egg beaten (or sub vegetable stock mixed with xantham gum)
- 1 tsp sea salt
- 4 tbsp fresh parsley chopped
- 2/3 cup water
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Instructions
Soak lentils for 1 hour in water or cook lentils for 10 minutes drain water set aside, grind nuts in a food processor until fine but not to smooth set aside.
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Chop carrot, celery, onion, and mushrooms, garlic into chunks, then process them in a food processor or blender until finely chopped.
In sauce pan sauté vegetables in non-dairy butter for 5 minutes, add curry powder cook for 1 minute, cool.
Mix vegetables, lentils, nuts, and remaining ingredients.
Grease the bottom and sides of 2 lb loaf pan, press mixture into pan, bake for 1-1 ½ hours until just firm, cover pan with foil for 1 hour, uncover, and finish baking. Let stand to cool for 15 minutes, remove from pan and cut into slices. Loaf will get more firm as it cools, add gravy and enjoy!
