Vegan---Golden lentil roulade w/chestnut stuffing

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* Exported from MasterCook *

 

Golden Lentil Roulade w/Chestnut Stuffing

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Main Dish Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups red lentils

3 cloves garlic -- chopped

2 cups fresh bread crumbs

3 tablespoons water or fresh lemon juice

1/2 teaspoon salt

1/4 teaspoon pepper

2 Tablespoons soy margarine

Chestnut Stuffing:

1 tablespoon vegetable oil

2 medium onions -- peeled and chopped

1 cup red bell pepper -- finely chopped

1 1/2 cups chestnuts -- canned, peeled

2 cups fresh bread crumbs

1/4 cup fresh sage -- chopped

1/4 cup fresh parsley -- chopped

sprigs fresh sage -- for garnish

 

In medium saucepan, combine lentils and 2 1/2 cups water. Bring to a boil.

Reduce heat, cover and simmer until lentils are tender and water is

absorbed, about 15 min.

 

Stuffing: In med. skillet, heat oil over medium heat. Add onions and bell

pepper and cook, stirring often, until vegetables are soft, about 7 min.

Remove from heat. In food processor combine onion-pepper mixtures,

chestnuts, bread crumbs and sage; pulse on and off until well-blended.

Transfer to large bowl and season w/salt and pepper.

 

Preheat oven to 350F.

 

Transfer cooked lentils to food processor. Add garlic, water or lemon juice,

bread crumbs, salt and pepper and process until mixtures becomes a smooth,

pliable dough. Spread out on a large piece of parchment paper on flat

surface. Transfer lentil mixture to paper and pat into an 11- by 14-inch

rectangle. Spread chestnut mixture evenly over lentil layer. Starting with a

short end, carefully roll up lentil, using paper to guide you. Press roll

firmly together with your hands as needed. Lift roulade onto a lightly

greased baking sheet, rub soy margarine over it. Bake until heated through

and top is just beginning to brown, 15 to 20 min.

 

 

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Per serving: 1417 Calories (kcal); 49g Total Fat; (30% calories from fat);

25g Protein; 222g Carbohydrate; 2mg Cholesterol; 2327mg Sodium

Food Exchanges: 12 1/2 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 0 Fruit;

9 1/2 Fat; 0 Other Carbohydrates

 

NOTES : vegan

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0