Savory Lentil Terrine from Zel Allen’s Vegan for the Holidays

SAVORY LENTIL TERRINE WITH MUSHROOM WINE SAUCE

Served on a footed cake plate, this captivating lentil pie takes center stage on the Thanksgiving table. Topping off this exceptional entrée is a dramatic spiral of sweet potato slices. To ease the holiday preparations, both the sauce and the lentil terrine can be prepared a day ahead. To

Your Thanksgiving guests will love this delicious and special plant-based recipe

reheat the terrine, cover it with aluminum foil, and pop it into a preheated 350 degrees F. oven. Warm it for 15 to 20 minutes. The sauce can be quickly warmed on the stovetop.

Yield: 6 to 8 servings

Read more about Zel Allen’s story and fabulous vegan holiday cookbook

Terrine

1/2 cup pearl barley

5 cups water, divided

1 1/4 teaspoons salt, divided

1 pound button mushrooms, chopped

2 large red onions, diced

1 cup brown lentils

1 1/4 teaspoons poultry seasoning

1 bay leaf

1/2 teaspoon dried marjoram

Freshly ground pepper

2/3 cup chopped almonds

2 tablespoons plus 1 teaspoon tamari

1 tablespoon tapioca flour

4 sweet potatoes or yams about 2 inches in diameter, peeled and thinly sliced

2 oranges, sliced, slices cut in half, for garnish

Springs dill, parsley, cilantro, or watercress, for garnish

1. Cover the base of a 9-inch springform pan with a piece of parchment paper 2 inches larger. Snap the collar back onto the base, and cut away the excess paper with scissors. Lightly oil the sides of the pan, place it on a baking sheet, and set aside.

2. To make the terrine, combine the barley, 1 1/2 cups of the water, and 1/2 teaspoon of the salt in a 2-quart saucepan. Cover and bring to a boil over high heat. Decrease the heat to low and simmer for 45 to 50 minutes, or until the barley is tender and all the liquid is absorbed. Transfer the barley to a large bowl.

3. Combine the mushrooms, onions, and 3 tablespoons of water in a large skillet. Cook and stir over high heat for about 10 minutes, or until the onions are very tender. Add 1 or more tablespoons of water as needed to prevent burning. Set aside.

4. Combine the remaining 3 1/2 cups of water, lentils, poultry seasoning, bay leaf, the remaining 3/4 teaspoon salt, marjoram, and pepper in a 3-quart saucepan. Bring to a boil over high heat. Decrease the heat to medium and simmer about 25 minutes, or until the lentils are tender and no more than 1 or 2 tablespoons of liquid remain.

5. Preheat the oven to 350 degrees F. Add the mushroom mixture and the lentils to the barley. Mix well. Add the almonds, tamari, and tapioca flour. Stir until all ingredients are thoroughly combined. Adjust seasonings and set aside.

6. To assemble the terrine, place a slice of sweet potato in the center of the springform pan. From the center, arrange more slices of sweet potato, overlapping each about half way to form a spiral. Cover the bottom of the pan with the sweet potato slices.

7. Spoon the lentil mixture over the potato slices, pressing with the back of a spoon to pack the mixture firmly. Cover the springform pan with aluminum foil and bake for 40 minutes. Remove the foil and bake another 15 to 20 minutes, or until the top is firm when lightly pressed.

Mushroom Wine Sauce

8 ounces button or cremini mushrooms, sliced

1 1/4 cups plus 3 tablespoons water, divided

1/4 cup tamari

1/4 cup dry red wine

2 tablespoons freshly squeezed lemon or lime juice

3 tablespoons cornstarch

1. To make the sauce, combine the mushrooms, 1 3/4 cups of the water, tamari, wine, and lemon juice in a 2-quart saucepan, and bring to a boil over high heat. Decrease the heat to medium and simmer for 5 minutes.

2. Combine the cornstarch and the remaining 3 tablespoons of water in a small bowl or cup and stir until smooth. Stir the paste into the simmering sauce a little at a time, stirring constantly for about 1 minute, or until thickened to desired consistency.

3. Let the terrine cool 10 to 15 minutes. To unmold the terrine, run a knife around the edge of the springform pan. Place a large platter over the springform pan and invert it onto the center of the platter. Remove the springform collar and carefully slide the terrine onto a footed cake plate. Garnish the perimeter of the cake plate with the orange slices and herb sprigs if desired. Serve with the Mushroom Wine Sauce on the side.

 

 

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