Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Lentil and Celery Au Gratin

Legumes - Lentil - -

INGREDIENTS

6 oz / 170 g lentils
1 pint / 975 ml soy milk and water mixed
2 oz / 60 g margarine
1 large onion
Juice and rind of 1/2 lemon
Salt and pepper
1 t marmite (yeast extract)
Outer stalks of head of celery
2 oz / 60 g each of fresh breadcrumbs for topping

METHOD

Soak the lentils for a few hours. Drain and rinse in a sieve. Simmer the lentils in the liquid until golden and tender (watch they don't catch).

Meanwhile, melt half the margarine, and slice the onion, cook gently till tender not brown, and add to lentils with lemon juice and rind, marmite, salt and pepper.

Liquidise the mixture using a food processor. Saute chopped celery in rest of margarine till tender, place in base of dish, pour on the lentil mixture, and top with breadcrumbs. Bake till golden brown about 45 minutes at Gas 4/350F/180C.

NOTES

Optional: You can use mushrooms instead of celery. It is also nice if a little nutritional yeast is added to the lentil mixture.

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