Lentil Roast, a Healthy Choices Vegan Recipe by Dr. Darlene Blaney, PhD Nutritionist

Here is the delicious recipe for a Lentil Roast, as presented by Dr. Darlene Blaney at the Healthy Choices Cooking demo and sampling at our Comox Valley Adventist Church on March 2, 2015. Wish you could have been there!

INGREDIENTS

• 2 C.        cooked Lentils (Beluga or green lentils work well)
• 1 C.        finely-ground Pecans
• 1 3/4 C.  Soymilk (or other unsweetened non-dairy milk of choice)
• 1 small   Onion, chopped finely
• 1/2 tsp.   Celtic Sea Salt OR   1 T. Bragg All-Purpose Seasoning
• 1/2 tsp.   Poultry Seasoning
• 1/4 tsp.   Garlic Powder
• 1 1/2 C.  Crushed Cornflakes* (Nature's Path Cereal)

METHOD

1. Mix well all ingredients together in a bowl.
2. Pour into a lightly oiled 9" square casserole dish.
3. Bake at 350 degrees F. for 1 hour.

* crushed cornflakes can be substituted with crushed corn chips or other unsweetened cereal flakes, crushed plain crackers, dry bread crumbs, panko, mashed potato flakes, and crushed croutons. 

Tonight's lentil roast was made in the American Sun Oven- a
handy solar oven that I install in my backyard over the hot, sunny summer.

                                                                            Delicious!!