2/3 C. red lentils
1 C. pine nuts
1 C. walnuts
1C. chia seeds or flax seeds ( your choice )
1 large carrot
3 celery stalks
1 large onion or 6 green onions
4 oz. mushrooms
4 Tbs. vegan butter or olive oil
2 tsp. minced garlic
2 Tbs. tomato ketchup
2 Tbs. Worcestershire sauce
1 egg or egg sub.
2 tsp. sea salt
2 tsp. fresh cracked pepper
4 Tbs. fresh parsley, chopped
2/3 C. vegetable stock
* Gravy:
1 large onion, sliced
1large turnips or 1 celery root, sliced
3 celery stalks, sliced
4 oz. mushrooms sliced
2 garlic cloves (diced)
6 Tbs. safflower oil
6 C. vegetable stock
3 Tbs. Raw Coconut Aminos
pinch of stevia or tsp.honey
Sea Salt and Ground Black Pepper to taste
*Roast: Soak the lentils for 1 hour in cold water then drain well. Grind the nuts in a blender or food processor ,until fine but not too smooth. Set the nuts aside. Chop the carrot, celery, onion, and mushrooms into small chunks, run them through a blender or food processor , until they are finely chopped. Fry the vegetables gently in the vegan butter or olive oil for 5 minutes, then stir in the minced garlic and cook for a minute. Cool.
Mix the soaked lentils with the nuts, vegetables, ketchup, Worcestershire sauce, egg or egg sub., salt, parsley, and stock. Grease and line the base and sides of a 2 lb. loaf pan with prachment paper Press the mixture firmly into the pan and smooth the surface , spread some ketchup on top . Preheat the oven to 375 degrees. Bake for about 1-1 1/2 hours until firm. Allow the roast to stand for 15-20 minutes.
* Gravy: Cook the vegetables and garlic on a moderately high heat with the oil in a large saucepan, stirring occasionally until nicely browned , about 15-20 minutes. Add the stock and Raw Coconut Aminos and bring to a boil, then cover and simmer for another 20 minutes. Purée the vegetables, adding a little of the stock, and return them to the pan .Taste season if needed , add stevia or honey to taste .
6-8 servings
GOD BLESS & ENJOY *
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