Recipe - Lentil Loaf With Italian Sauce

1 lg Onion; minced
One half cup Wheat germ
2 One half cup Cooked lentils (about 1 cup
uncooked)
One half cup Bread crumbs
One half cup Ground walnuts (I use 1 cup
bread crumbs)
1 teaspoon Dried sage (up to 2)
2 tablespoon Nutritional yeast (yellow
flakes)
One half cup Egg beaters
One half cup Vegtable broth

TOMATO SAUCE
12 ounce Tomato sauce
1 cn (12 oz) chopped tomatoes
1 tablespoon Fresh or 1 t. dried Basil
1 tablespoon Fresh or 1 t. dried oregano
One half cup Chopped mushrooms

Preheat oven to 350 deg., Pam a loaf pan or ring mold and set aside. Saute
onion in skillet, in small amount of oil or your method, until soft and
litely browned. Remove from heat and add remaining loaf ingred. and
transfer to prepared pan. Bake until brown, about 40 minutes.

Tomato Sauce: Place 12 ounce tomato sauce, 12 ounce can chopped tomatoes, 1 T.
fresh or 1 t. dried Basil, 1 T. fresh or 1 t. dried oregano, One half c. chopped
mushrooms in sauce pan and simmer for 15 minutes. Unmold loaf onto serving
plate and cover with 1 c. sauce, slice loaf and pass sauce for extras.

*I have made it without the wheat germ, subbing bulgar wheat but didn't
care for it, the nutritional yeast is a flavor essential, I have used bread
crumbs in place of the walnuts, but they add something very tasty (f*t?),
poultry seasoning is a good addition to the sage, or extra sage, if you
like it. I have used a can of tomato sauce with leftover or frozen pesto
cube in it. Works fine! Posted to fatfree digest V97 #179 by "Jo in
Minnesota" josiem@tekstar.com on Aug 14, 1997