Ingredients
- Eggless Vegetable And Nut Loaf
(Adapted from Better Homes and Gardens )
Ingredients:
3/4 cup dry red lentils
1 medium carrot, grated (approx. 1/4 cup)
6 to 8 green beans, finely sliced (approx. 1/4 cup)
1/4 cup cabbage, finely shredded
1/3 cup snipped dried apricots
1/4 cup golden raisins
1 medium onion, chopped
2 to 3 tbsp chopped coriander
1 tsp garam masala
1/2 tsp garlic paste
1 tbsp oil
red chilli flakes (to taste)
3 slices (small) day old bread
2 tbsp chickpea flour (besan)
3/4 cup cooked brown rice
1 tsp baking powder
1/3 cup toasted and chopped walnuts
salt to taste
Method:
Cook the red lentils in water till done. You can do this by adding the lentils to 1 1/2 cups water and bringing this to a boil. Turn down the heat to medium, cover and cook for about 10 minutes till done. Drain the water and keep aside.
Otherwise pressure cook the lentils with 1 cup water till done, like I did.
Tear up the bread slices into large chunks and run in the blender till they become crumbs (flakes). Keep aside.
Heat the oil in a pan, and sauté the onions and garlic paste till the onions become soft. Add the apricots, raisins, carrots, beans and cabbage and stir fry till cooked and tender. Add the garam masala and salt (to taste, as more salt has to be added later) and cook for a minute and take the pan off the heat.
In a large bowl, put the cooked mixture, crumbed bread, chickpea flour, the cooked rice, cooked lentils, baking powder, chilli flakes, walnuts, salt (as required) and chopped coriander. Using your fingers, mix everything together well.
Press the mixture into a small greased loaf tin. Bake at 180C (350F) for about 30 to 40 minutes till done.
Take the loaf out and allow it to cool in the tin for 10 minutes. Remove from the tin and cool until still slightly warm. Slice with a sharp serrated knife and serve with a sweet and spicy chutney (recipe below) or ketchup, if you prefer.
This recipe serves 4.
Description
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