Dairy-Free Vegetable Terrine

Elevate your next gathering with this elegant Dairy-Free Vegetable Terrine, a stunning and healthy centerpiece that's as delicious as it is visually striking. Featuring colorful layers of roasted zucchini, red bell peppers, eggplant, and carrots, bound together with a light agar-agar vegetable stock gel, this recipe is entirely vegan and free of dairy. Fresh herbs like parsley and thyme infuse each layer with vibrant flavors, while the terrine’s chilled, compact texture creates a dish that feels both refreshing and sophisticated. Perfect as a make-ahead appetizer or a light entrée, serve this terrine alongside crisp greens like arugula or spinach for a beautiful, plant-based presentation ideal for dinner parties or special occasions.

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2 medium Zucchini
• 2 large Red bell peppers
• 1 medium Eggplant
• 2 large Carrots
• 3 tablespoons Olive oil
• 2 minced Garlic cloves
• 3 tablespoons Fresh parsley
• 1 teaspoon Fresh thyme
• 2 teaspoons Agar-agar powder
• 1.5 cups Vegetable stock
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Greens for serving (optional, e.g., arugula or spinach)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash and slice the zucchini, red bell peppers, eggplant, and carrots lengthwise into thin strips (about 1/4-inch thick).

Step 3

Line a baking sheet with parchment paper. Place the sliced vegetables on the sheet in a single layer and drizzle with 2 tablespoons of olive oil. Sprinkle with a pinch of salt and pepper.

Step 4

Roast the vegetables in the oven for 20-25 minutes until tender and lightly browned. Remove and let them cool slightly.

Step 5

While the vegetables cool, prepare the agar-agar mixture. In a small saucepan, bring the vegetable stock to a boil, then reduce to a simmer. Add the minced garlic, agar-agar powder, salt, and pepper. Whisk continuously for about 3 minutes until the agar-agar is fully dissolved. Remove from heat.

Step 6

Lightly grease a terrine mold or loaf pan with the remaining 1 tablespoon of olive oil. Line the bottom with parchment paper for easier removal.

Step 7

Begin layering the roasted vegetables in the mold, starting with zucchini. Add a layer of roasted red bell peppers, followed by eggplant, and then carrots. Sprinkle a little parsley and thyme between layers for added flavor.

Step 8

As you layer, pour a small amount of the agar-agar mixture evenly over each layer of vegetables. Repeat this process until all the vegetables are used, finishing with a final layer of agar-agar on top.

Step 9

Gently press down on the layers with the back of a spoon or spatula to compact the terrine.

Step 10

Cover the mold with plastic wrap and refrigerate for at least 4 hours, or until fully set.

Step 11

To serve, carefully run a knife around the edges of the terrine to loosen it. Invert the mold onto a serving platter and slice into portions using a sharp knife. Serve chilled or at room temperature, optionally with fresh greens on the side.

Nutrition Facts

Serving size	(1849.1g)

Amount per serving	% Daily Value*
Calories	979.2

Total Fat 48.7g	0%
Saturated Fat 7.9g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 7682.9mg	0%
Total Carbohydrate 121.5g	0%
Dietary Fiber 36.2g	0%
Total Sugars 70.2g
Protein 22.6g	0%

Vitamin D 0IU	0%
Calcium 319.3mg	0%
Iron 10.0mg	0%
Potassium 4335.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.2%

Protein: 8.9%

Carbs: 47.9%