Leftover Lentils Red Coconut Curry Beef and Bean Meatloaf (Vegan)

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

INGREDIENTS

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

DIRECTIONS

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.

Zucchini, Mint & Goat Cheese Terrine

 

All Photos © Christine Elise McCarthy 2013

Follow @celisemccarthy

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To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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I am pretty sure this can be made in a traditional loaf pan.  I made it in this wonderful terrine pan that I got for my birthday:

The great thing about it is that the silver pins in two corners pull out & all four sides of the pan can be pulled away.  This makes the contents very easy to remove.  If you made this in a loaf pan – maybe line the pan with greased parchment paper so you have something with which to lift the cooled terrine out.

I made this as an Easter buffet appetizer.  It is easy & can be made a day or two ahead.  People RAVED about this dish – partly because it is tasty & partly because it makes an elegant presentation.  Nobody seemed thrown that the zucchini slices I used on the sides cooked up to look like pickles.  In the future – I will not line the sides with zucchini.  🙂

Mine did not brown evenly, so i arranged fresh mint leaves on top to mask that.

Serve this up with some fresh, crusty bread or crackers and lots & lots of wine!

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Zucchini, Mint & Goat Cheese Terrine

INGREDIENTS

1/2 cup mint (plus more for garnish)

2 eggs

4 cloves of garlic

Tabasco to taste

4 oz cream cheese

10 oz goat cheese (this ratio of 4-10 is VERY flexible – feel free to adjust it)

4-6 zucchini

1 tsp each S&P

DIRECTIONS

Pre-heat oven to 350 degrees.

Grease a terrine pan or line a loaf pan with greased parchment paper.

Puree the eggs & mint & garlic in a food processor.  Once the mint and garlic are minced, add the Tabasco (or other hot sauce) and the cheeses and S&P to taste.  Puree.  It should be like a thick pancake batter – but pourable.  Add a tiny bit of water if it is too thick.  Maybe add extra cheese if it seems too thin.

Wrap the terrine pan in foil to prevent leakage & place on a cookie sheet. If using a loaf pan – these things are not necessary.

Slice the zucchini very thin – either lengthwise or in circles – your call.  I did a bit of both.

Pour 1/3 of the cheese into the pan.  Layer some zucchini then another third of the cheese, more zucchini & the last of the cheese.

Bake at 350 for about 40 minutes or until the top looks a light golden.  Remove from the over & cool completely.  Refrigerate overnight, if possible.

Slide a thin blade around the edge of the terrine pan & remove the sides.  Carefully transfer the terrine to a serving platter.  If using a loaf pan – slide your knife between the parchment & the terrine & then lift it out by the paper & transfer onto a platter.

Garnish with extra mint & serve!

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