Lentil-Walnut Loaf With Gravy

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.

• Ready In: 1 hr 10 mins
• Serves: 6-8

Ingredients

• Loaf

• 2  cups lentils, cooked
• 1  cup  whole wheat breadcrumbs
• 2  eggs
• 1⁄4 cup walnuts, coarsely chopped
• 1⁄2 teaspoon sage
• 1⁄2 teaspoon oregano
• 1⁄2 teaspoon thyme
• 2  teaspoons tamari soy sauce
• 1  tablespoon nutritional yeast
• 1⁄2 teaspoon  kelp powder

• Gravy

• 2  cups water
• 1⁄4 cup whole wheat pastry flour
• 1⁄4 cup  soy flour
• 2  tablespoons tamari soy sauce
• 1  tablespoon nutritional yeast
• 1⁄2 teaspoon  kelp powder
• 1⁄4 teaspoon pepper
• 1  teaspoon cumin

Directions

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