Vegetarian; Low-Fat Red Lentil Loaf With Red Pepper Sauce (high fiber)

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Vegetarian; Low-Fat Red Lentil Loaf With Red Pepper Sauce (high fiber)

Vegetarian Gourmet

 

1 c. dried red lentils

3 cs. water

1 c. rolled oats

1 1/2 tsps. egg replacer

2 tbsps. water

1 c. cooked brown rice

1 c. grated carrots

2 tbsps low-sodium tamari

2 scallions, chopped

2 garlic cloves, minced

1 tsp. dried sage

 

Red Pepper Sauce;

1 red bell pepper, chopped

1/2 c. light soy milk

2 tbsps. tahini or cashew butter

1 tbsp. arrowroot, PLUS: 1 tsp. arrowroot

1 pinch sea salt

2 tbsps. dijon mustard

1 pinch cayenne pepper

1 tbsp. minced fresh basil or 1/2 tsp. dried basil

 

Cook lentils in 3 cups water (44-55 minutes on stovetop or 5-9 minutes in

pressure cooker).

Preheat oven to 350 F. Oil a loaf pan and sprinkle sides and bottom with a

tablespoon of oats.

Whisk egg replacer with 2 tablespoon water until light and foamy.

In a large bowl, combine egg replacer and lentils with remaining

ingredients.

Press mixture into loaf pan and bake for 40 minutes. Remove from oven and

let stand for 5 to 10 minutes before slicing.

Makes 6 servings.

Calories...149...Fat...1 g...Carbs...28 g...Protein...7 g...Sodium...340

mg...Fiber...7.1 g.

HINTS: Use one whole egg instead of egg replacer and water. * For a

firmer loaf, add 1/4 cup dried bread crumbs to mixture * before baking.

*Serve with Red Pepper Sauce (below)

 

Red Pepper Sauce;

Place bell pepper, soy milk, tahini and arrowroot in a blender. Blend

until smooth and creamy.

Pour mixture into a saucepan and bring to a boil while stirring constantly

with a wire whisk. Reduce heat to low and whisk in salt, mustard and cayenne

pepper. Sprinkle with basil and serve.

Makes 1 c.

Calories...48...Fat...3 g...Carbs...13 g...Protein...4 g...Sodium...78

mg...Fiber...1 g.