Saturday, November 15, 2008

Holiday Lentil Walnut Roast

1 1/4 cups soy milk (-OR- other dairy-free milk)
1 cup chicken-style broth -OR- low sodium tomato juice
1 cup grated carrots
1 cup finely chopped celery
1/2 cup chopped onion
1 clove garlic, minced
1 egg substitute equivalent
1/2 teaspoon ground sage
2/3 cup chopped walnuts
1 1/2 cup bread crumbs (unseasoned; gluten free if necessary)
2 cups cooked lentils

1. Combine all ingredients and mix thoroughly.

2. Spoon into a 1 1/2 quart casserole dish that has been sprayed with
cooking spray. Press mixture down and smooth the top.

3. Bake in a 350 F oven for 1 hour.

Serves 10.

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