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Bulgar-lentil Roast with Gravy

Loaf
1 c Green lentils, washed
1 c Bulgur 3 1/2 c Water
1/2 c Oats
1/4 c Oil
1 ea Onion, minced
2 ea Garlic cloves, minced
1 ts Sage
1 ts Savoury
Salt & pepper, to taste


Gravy
1 tb Oil
1 1/2 tb All-purpose flour
1 ds Vegetarian Worcestershire - sauce
1 ts Sage
Stock, as needed


LOAF: Pick over lentils & remove any sticks & stones that there might be in them. Wash & drain. Place in a large pot & add water. Bring to a boil, reduce heat & simmer for 40 mintues to 1 hour. The lentils need to be good & soft. Once they are soft, add the bulgur, remove from the heat. Stir every once in a while, until the water has been absorbed. Set aside.


Using a blender or food processor, grind the oatmeal until it is very fine, of a flour-like consistency. Transfer to a mixing bowl. Add the lentil-bulgur mixture & the remaining ingredients. Mix very well. Turn into a lightly oiled loaf pan. Press down firmly. Cover with aluminum foil.


Preheat the oven to 350F. When the oven is hot, bake the loaf for 55 minutes. Remove the foil & return to the oven for another 5 minutes to brown. Remove from the oven & let sit, loosely covered, for 10 to 15 minutes. Turn onto a serving plate & serve in slices.


GRAVY: Heat oil. When hot, stir in the flour & let cook gently for 30 seconds. Add a dash of Worcestershire Sauce, followed by whatever vegetable stock you have on hand. Add the herbs & bring to a boil. The amount of stock depends on how thick you want the gravy. When it boils, reduce heat & let it simmer on very low heat for 5 minutes or so, to thicken.


VARIATION: Add about 1/4 c sliced mushrooms to the gravy when you add the stock.


TO SERVE: This goes very well with Greek style roasted potatoes, a green vegetable, such as asparagus or beans, & a vegan "Yorkshire" pudding. Ask for the reciupe if you want it. It keeps well in the fridge (I've not tried freezing it) & is good served cold with a good vegetable soup, a baked potato, picalilli & green tomato chutney.


Recipe by Mark Satterly Submitted By MARK SATTERLY On 07-27-95





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