We’ve savored plenty of delectable kosher cuisine on our many culinary cruises, and because of that, we’ve come to a realization: There’s actually a lot of kosher dishes that qualify as vegan cuisine, because of their aversion to meat, milk, and other animal products. The lentil-rice loaf is one such kosher/vegan meal, a dish that’s best served with delicious all-green barbeque sauce. If you want to add something new to your palate, check out this great vegan kosher recipe:
Portions: 10
INGREDIENTS:
- 1.75 cup water
- 0.5 cup lentils (brown or green), uncooked
- 0.5 cup brown rice, uncooked
- 2 tsp seasoning, salt-free
- 1 pcs onion, chopped
- 5 pcs mushrooms, chopped
- 1 ribe celery, sliced
- 1 tbsp garlic, chopped
- 0.75 cup oats, rolled
- 170 gr tomato paste, low sodium
- 1 tbsp sage fresh, chopped
- 2 tsp thyme fresh, chopped
- 1.5 tsp rosemary fresh, chopped
PREPARATION:
- Put the water, lentils, rice, poultry seasoning, and granulated onion in a medium saucepan over high heat. When it begins to boil, reduce the heat to low, then cover and simmer for 45 minutes.
- Remove the saucepan from the heat and let it stand for 10 minutes with the lid still on.
- Place 1 tablespoon of water into a medium frying pan over high heat, when the water starts to sputter, add the chopped onion, mushrooms, and celery and cook while stirring for 3 to 5 minutes, adding a little water, as needed.
- Add the garlic and stir for 2 minutes more until the vegetables have softened, if you’re using dried herbs, stir them in with the garlic; if you’re using fresh herbs, add them later and remove from the heat.
- Preheat the oven to 180°C.
- Prepare a non-stick pan by spraying it liberally with non-stick spray, or use a silicone pan.
- Place the oats and tomato paste in a large bowl. If you’re using fresh herbs add them to the bowl as well.
- When the cooked vegetables, rice, and lentils have cooled for at least 10 minutes, add them to the bowl and stir until all of the ingredients have been mixed thoroughly.
- Put the mixture in a food processor, pulse about three times, then scrape down the sides.
- Pulse another three times until evenly blended but still somewhat chunky.
- Spoon the mixture into the pan and press the mixture firmly, cover the pan with aluminum foil and bake for 40 minutes, remove the foil and spread the top with the BBQ Sauce (below).
- Bake for 15-20 minutes more.
BBQ SAUCE
INGREDIENTS:
- 1.5 cup water
- 170 gr tomato paste, low sodium
- 70 gr black beans, cooked without salt, drained
- 0.25 cup raisins
- 2 tbsp mustard
- 1 tsp chili powder
- 1 tsp apple vinegar
- 0.75 tsp garlic, granulated
- 0.75 tsp onion, granulated
- 0.5 tsp paprika powder
PREPARATION:
- Place all of the ingredients (water, tomato paste, black beans, raisins, mustard, chili powder, vinegar, granulated garlic, onion and paprika) in a blender, and blend for 1-2 minutes, until smooth.
- Pour the sauce into a medium saucepan and bring to almost boiling over medium heat.
- Reduce the heat to low and simmer, partially covered, stirring occasionally, for 15 to 20 minutes.
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