Vegan Vegetable Terrine
Elevate your plant-based dining experience with this stunning Vegan Vegetable Terrine, a vibrant and flavorful dish that's as visually impressive as it is delicious. Perfect for special occasions or elegant dinners, this recipe layers tender roasted zucchini, red bell peppers, and carrots with wilted spinach, all bound together with a creamy almond milk sauce infused with nutritional yeast, fresh thyme, and agar-agar for the perfect set texture. Packed with wholesome ingredients, this terrine is completely dairy-free, gluten-free, and brimming with garden-fresh flavors. Serve it chilled or at room temperature for a refreshing appetizer or light main course that’s sure to impress your guests and delight your taste buds. This dish is proof that vegan cuisine can be both show-stopping and satisfyingly simple!
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Ingredients
- 2 medium-sized Zucchini
- 2 large Red bell pepper
- 3 medium-sized Carrots
- 150 grams Spinach leaves
- 3 cloves Garlic
- 2 tablespoons Olive oil
- 250 milliliters Unsweetened almond milk
- 2 tablespoons Cornstarch
- 3 tablespoons Nutritional yeast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Fresh thyme leaves
- 2 teaspoons Agar-agar powder
- 250 milliliters Water
Directions
Step 1
Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper.
Step 2
Slice the zucchini and red bell peppers into long, thin strips. Peel the carrots and slice them the same way. Arrange the slices on the baking tray, drizzle with 1 tablespoon olive oil, and roast for 15-20 minutes until tender. Set aside to cool.
Step 3
In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add the spinach and cook until wilted, about 3-4 minutes. Remove from heat and set aside.
Step 4
In a small saucepan, whisk together the almond milk, cornstarch, nutritional yeast, salt, black pepper, and thyme. Cook over medium heat, stirring continuously, until the mixture thickens into a creamy sauce, about 3-5 minutes. Remove from heat.
Step 5
In another saucepan, combine the agar-agar powder with 250 milliliters of water. Bring to a boil and simmer for about 2 minutes, stirring constantly, to activate the thickening properties of agar-agar.
Step 6
Combine the agar-agar mixture with the creamy almond milk sauce, whisking until smooth. This mixture will act as the binding agent for the terrine.
Step 7
Lightly grease a loaf pan (approximately 8x4 inches) and line it with plastic wrap, leaving enough overhang for easy removal later.
Step 8
Begin layering the terrine: Start with a layer of zucchini strips, followed by a layer of roasted red bell peppers, then carrots, and finally spinach. Pour a thin layer of the sauce over the vegetables to bind them together. Repeat the layering process until all the vegetables and sauce are used up, finishing with a layer of zucchini or red bell pepper.
Step 9
Gently press down on the layers to compact them slightly, then fold the overhanging plastic wrap over the top. Refrigerate the terrine for at least 4 hours or overnight to set completely.
Step 10
When ready to serve, carefully invert the terrine onto a serving platter and remove the plastic wrap. Slice into thick pieces with a sharp knife and serve chilled or at room temperature.
Nutrition Facts
| Serving size | (1632.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 778.4 |
| Total Fat 34.5g | 0% |
| Saturated Fat 5.4g | 0% |
| Polyunsaturated Fat 3.9g | |
| Cholesterol 0mg | 0% |
| Sodium 6541.3mg | 0% |
| Total Carbohydrate 96.9g | 0% |
| Dietary Fiber 22.5g | 0% |
| Total Sugars 47.9g | |
| Protein 24.4g | 0% |
| Vitamin D 92.8IU | 0% |
| Calcium 779.8mg | 0% |
| Iron 11.0mg | 0% |
| Potassium 3406.7mg | 0% |
Source of Calories