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    You are in: Home / Recipes / Lentil-Walnut Loaf With Gravy Recipe
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    Lentil-Walnut Loaf With Gravy

    Lentil-Walnut Loaf With Gravy. Photo by mliss29

    1/1 Photo of Lentil-Walnut Loaf With Gravy

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    mliss29's Note:

    From The Complete Guide and Cookbook for Raising Your Child as a Vegetarian by Michael & Nina Shandler. I made this tonight with White Rose Child's Great Mushroom Gravy instead of this gravy. (I had tagged her recipe for a recipe swap. I haven't tried this gravy in a while and her's was so good I may never go back!) I didn't have any nutritional yeast or kelp powder, so I just put in an extra teaspoon of (shhh! Kikoman) soy sauce. 1 cup of dried lentils made about 2.5 cups of cooked lentils. For the bread crumbs, I used No-Knead Whole Wheat Bread.

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    Units: US | Metric




    1. 1
    2. 2
      Preheat oven to 350°F.
    3. 3
      Combine all loaf ingredients into a stiff dough. If the mixture is too moist, add more bread crumbs.
    4. 4
      Pour into a well-oiled loaf pan and bake for 1 hour until firm.
    5. 5
    6. 6
      Combine all gravy ingredients into a saucepan.
    7. 7
      Cook over medium heat, stirring occasionally, until it thickens into a light brown gravy.

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    Nutritional Facts for Lentil-Walnut Loaf With Gravy

    Serving Size: 1 (140 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 184.4
    Calories from Fat 56
    Total Fat 6.3 g
    Saturated Fat 1.0 g
    Cholesterol 62.0 mg
    Sodium 478.0 mg
    Total Carbohydrate 21.1 g
    Dietary Fiber 7.3 g
    Sugars 1.5 g
    Protein 13.3 g

    The following items or measurements are not included:

    whole wheat breadcrumbs

    kelp powder

    kelp powder

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