Soy-Free Vegetable Terrine

Elevate your appetizer game with this vibrant and healthy Soy-Free Vegetable Terrine, a show-stopping dish that's as delicious as it is visually stunning. Packed with layers of roasted zucchini, carrots, bell peppers, and eggplant, this plant-based terrine is bound together with a light agar-agar mixture, making it completely soy-free and gluten-free. Wilted spinach sautéed with garlic and infused with fresh thyme adds an aromatic depth, while a garnish of fresh parsley and zesty lemon ties everything together. Perfect served chilled or at room temperature, this elegant dish is ideal for special occasions, dinner parties, or as a make-ahead vegetarian centerpiece.

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 medium Zucchini
• 3 medium Carrots
• 2 large Red bell pepper
• 2 large Yellow bell pepper
• 1 large Eggplant
• 4 cups Spinach leaves
• 4 tablespoons Olive oil
• 2 cloves Garlic, minced
• 2 teaspoons Fresh thyme leaves
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 3 tablespoons Vegetable broth
• 2 teaspoons Agar-agar powder
• 2 tablespoons Fresh parsley, chopped
• 1 teaspoon Lemon zest

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Slice the zucchini, carrots, red and yellow bell peppers, and eggplant lengthwise into thin strips, about 1/4 inch thick.

Step 3

Brush the vegetable slices lightly with 2 tablespoons of olive oil, season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, and arrange in a single layer on the prepared baking sheet.

Step 4

Roast the vegetables in the oven for 15-20 minutes until softened but not overly browned. Remove and let cool slightly.

Step 5

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Add the spinach leaves and cook until wilted, approximately 3 minutes. Season with 1/4 teaspoon of salt and a pinch of black pepper. Remove from heat and set aside.

Step 6

In a small saucepan, heat the vegetable broth until warm and stir in the agar-agar powder. Simmer for 2-3 minutes to activate the agar-agar, then remove from heat.

Step 7

Line a loaf pan (approximately 9x5 inches) with plastic wrap, leaving extra hanging over the edges for easy removal later.

Step 8

Begin layering the terrine by laying down a layer of roasted zucchini slices, followed by a thin layer of spinach, then a few slices of red bell pepper, yellow bell pepper, carrot, and eggplant. Repeat the layering process until all vegetables are used, pressing down slightly after each layer to compact the terrine.

Step 9

Pour the agar-agar mixture evenly over the layered vegetables, ensuring it seeps into the gaps between the layers.

Step 10

Fold the plastic wrap over the top of the terrine and press down gently to seal it tightly. Place in the refrigerator to set for at least 4 hours, or overnight for best results.

Step 11

When ready to serve, carefully lift the terrine out of the loaf pan using the plastic wrap. Slice into thick pieces with a sharp knife.

Step 12

Garnish with fresh parsley and lemon zest before serving. Serve chilled or at room temperature.

Nutrition Facts

Serving size	(2234.6g)

Amount per serving	% Daily Value*
Calories	1174.3

Total Fat 61.8g	0%
Saturated Fat 9.9g	0%
Polyunsaturated Fat 6.4g
Cholesterol 0mg	0%
Sodium 7220.4mg	0%
Total Carbohydrate 146.5g	0%
Dietary Fiber 43.2g	0%
Total Sugars 71.3g
Protein 25.2g	0%

Vitamin D 0IU	0%
Calcium 403.0mg	0%
Iron 11.8mg	0%
Potassium 5521.2mg	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: 44.7%

Protein: 8.1%

Carbs: 47.1%