– 1/2 cup cooking oil (vegetable or canola)
– 1/2 cup flour
– 1 tbsp nutritional yeast
– 3 tbsp tamari
– 2 cups veggie or mushroom stock
– 1 tsp savory
Mix oil and flour together in a frying pan. Starting with the pan that we used for frying the veggies in the lentil loaf will really provide a nice burly flavour. If you’re making this for something else, any pan will do.
Once the flour starts to brown, it develops a marvelous nutty flavour. At this point, add in the nutritional yeast, tamari, stock and sage, whisking to incorporate everything. The sage flavour works very well with lentil loaf, but you can leave it out or substitute it with another herb if you are making the recipe for something else.
Cook on medium-low for a couple of minutes, or until the mixture has thickened to your liking. That’s it kiddies!
Recipe by Veronica Summerhill