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Title: Bulgar-Lentil Roast with Gravy
Categories: Vegetarian
Yield: 1 Loaf
| LOAF | ||
| 1 | c | Green lentils, washed |
| 1 | c | Bulgur |
| 3 1/2 | c | Water |
| 1/2 | c | Oats |
| 1/4 | c | Oil |
| 1 | Onion, minced | |
| 2 | Garlic cloves, minced | |
| 1 | ts | Sage |
| 1 | ts | Savoury |
| Salt & pepper, to taste | ||
| GRAVY | ||
| 1 | tb | Oil |
| 1 1/2 | tb | All-purpose flour |
| 1 | ds | Vegetarian Worcestershire - sauce |
| 1 | ts | Sage |
| Stock, as needed | ||
LOAF: Pick over lentils & remove any sticks & stones that there might be in them. Wash & drain. Place in a large pot & add water. Bring to a boil, reduce heat & simmer for 40 mintues to 1 hour. The lentils need to be good & soft. Once they are soft, add the bulgur, remove from the heat. Stir every once in a while, until the water has been absorbed. Set aside.
Using a blender or food processor, grind the oatmeal until it is very fine, of a flour-like consistency. Transfer to a mixing bowl. Add the lentil-bulgur mixture & the remaining ingredients. Mix very well. Turn into a lightly oiled loaf pan. Press down firmly. Cover with aluminum foil.
Preheat the oven to 350F. When the oven is hot, bake the loaf for 55 minutes. Remove the foil & return to the oven for another 5 minutes to brown. Remove from the oven & let sit, loosely covered, for 10 to 15 minutes. Turn onto a serving plate & serve in slices.
GRAVY: Heat oil. When hot, stir in the flour & let cook gently for 30 seconds. Add a dash of Worcestershire Sauce, followed by whatever vegetable stock you have on hand. Add the herbs & bring to a boil. The amount of stock depends on how thick you want the gravy. When it boils, reduce heat & let it simmer on very low heat for 5 minutes or so, to thicken.
VARIATION: Add about 1/4 c sliced mushrooms to the gravy when you add the stock.
TO SERVE: This goes very well with Greek style roasted potatoes, a green vegetable, such as asparagus or beans, & a vegan "Yorkshire" pudding. Ask for the reciupe if you want it. It keeps well in the fridge (I've not tried freezing it) & is good served cold with a good vegetable soup, a baked potato, picalilli & green tomato chutney.
Recipe by Mark Satterly
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