All Photos © Christine Elise McCarthy 2017
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The other day, I made a boatload of Easy Vegan Thai Sweet Basil & Coconut Lentils – seen just above. By boatload – I mean I started with 5 cups of dry lentils. That makes nearly twice as much of the finished product – so – I decided to try to reinvent them. I used two cups of them in this recipe and I still have a ton left. You can either make this lentil recipe (cut in half) or your own favorite lentil recipe. I recommend these because the flavor profiles match but I am pretty sure most lentil recipes will do.
I baked mine for an hour but this loaf was only about an inch deep. I recommend going shallow rather than deep because the deeper the loaf is – the trickier it will be to get it cooked through without drying it out.
I also used this crazy glaze I spotted at Ralph’s. If you cannot find this – either let the loaf be naked or mix up a glaze of your choice – or just top it with your favorite BBQ sauce. Glazes are nice because they add moisture & another flavor component. Here is a CURRY KETCHUP recipe (use agave rather than honey – if you are vegan) and here is a SRIRACHA KETCHUP recipe (again – use agave rather than honey – if you are vegan). I posted Korean & traditional BBQ sauce recipes HERE.
Leftover Lentils Red Coconut Curry & Beef and Bean Meatloaf (Vegan)
Makes one meatloaf
2 cups prepared lentils (your favorite recipe or less than half of this recipe Easy Vegan Thai Sweet Basil & Coconut Lentils)
11 oz vegan beef crumbles (I always use Beyond Meat)
2 TBS red curry paste (or more – to taste)
5.6 oz coconut milk
1/4 cup oats (more if your mixture seems too wet – less if it seems too dry) – breadcrumbs work, too
1/4 cup flax meal (more if your mixture seems too wet – less if it seems too dry)
GARNISH – your favorite meatloaf glaze or BBQ sauce & cilantro
Heat the oven to 400 degrees.
Mix all your ingredients together. Get it to about the consistency of a wet burger.
I lined my pan with foil but parchment paper is better. I sprayed it with cooking spray & poured the lentil mixture in & pressed it flat.
Top with the glaze of your choice.
Bake for 45-60 minutes or until it is cooked through. A testing stick should come out clean. Let it rest for 10 minutes before transferring or cutting into it.
Top with more glaze, if you desire, & serve with fresh cilantro.