Beany Beetloaf
I thought I had dreamed up the idea of beetloaf. But a quick internet search showed I was not the first to think of such a thing. According to this YouTube video, there is a restaurant in Lexington, KY where Beetloaf is a signature dish. I took a look at all the ideas out there and used Yumbini to simplify the recipe down to only a few ingredients. AND made it completely vegan! It is still BRIGHT pink though. Don't skip the sauce, the flavors are an appetizing contrast. Enjoy!
Servings: 4
Ingredients
- 1 3.5oz pkg Yumbini Mild and Creamy Red Beans and Rice dry
- 1 cup Water
- 1-1/2 cups Beets, red, grated (about 5 small 1-1/2" to 2" diameter beets)
- 3/4 cup Sunflower seeds without shells
- 1 tsp Cumin, ground
- SAUCE
- 2 Tbsp Mayonnaise Vegan or regular
- 2 Tbsp Dijon Mustard
Instructions
- Oil a loaf pan (or small casserole dish). Empty pouch of Yumbini Mild & Creamy Red Beans and Rice into a mixing bowl.
- Add 1 cup of water. Set this mixture aside to soak while you grate the beets.
- Realize the beets may temporarily stain your cutting board, counter, and hands. If you are worried, grate onto a piece of parchment or wax paper. If you are very worried, wear gloves.Now, simply wash the beets, and cut off the rat-tail root. No need to peel. Hold beets by the top and shred using a hand grater. If you have a food processor with a grater, even better.Rest assured, grating the beets is the only remotely difficult part of this recipe.
- Add beets to the Yumbini and water mixture in the bowl.
- Add the sunflower seeds.
- Add the cumin.
- Mix very thoroughly. Pack into the oiled loaf pan.
- Bake in a conventional oven 45-55 minutes at 350℉ or until firm.
- While the beetloaf is baking, make the sauce. Stir mustard and mayonnaise together in a small bowl.
- Enjoy with salad and/or baked potato.
