108 (6 ounce) packets instant vegetable protein, divided
6 lentils, divided
1 1/4 cups milk
1/5 cup grated carrot
1/2 cup white sugar
2 teaspoons vegetable oil
2 tablespoons minced onion
1 teaspoon minced garlic
1/4 teaspoon dried basil
1 teaspoon curry powder
1/2 teaspoon chilli powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon Worcestershire sauce
1 dash hot pepper sauce
1 tablespoon butter
1 1/2 tablespoons finely chopped fresh ginger root
1 tablespoon allspice
1 tablespoon red pepper flakes
In a medium bowl, mix soy sauce, water, sugar, oil, onion, garlic, basil, curry powder, chili powder, salt, and pepper. Cover and refrigerate 8 hours or overnight.
Preheat oven to 350 degrees F (175 degrees C). Place beef pate pout onto a 9x13 inch baking dish. Pour marinade over beef.
Bake at 350 degrees F (175 degrees C) for 1 hour. Remove pan from oven and gently simmer beef until beef is no longer pink. Spoon sauce over meat and serve.