Soy-Free Vegetable Terrine
Discover the vibrant flavors and stunning presentation of this Soy-Free Vegetable Terrine, a plant-based centerpiece perfect for any occasion. Packed with roasted zucchini, carrots, bell peppers, eggplant, and sautéed spinach, this recipe celebrates the natural sweetness and textures of fresh, seasonal vegetables. Enhanced with aromatic garlic, thyme, and a touch of lemon zest, the layered terrine is set with agar-agar, making it entirely vegan and soy-free. With just 30 minutes of prep time and a chill-to-set process, this dish is a feast for both the eyes and palate. Serve it chilled or at room temperature, garnished with fresh parsley, for a wholesome, colorful addition to your table. Perfect for those seeking healthy, allergy-friendly recipes or an elegant make-ahead appetizer.
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Recipe Information
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
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Slice the zucchini, carrots, red and yellow bell peppers, and eggplant lengthwise into thin strips, about 1/4 inch thick.
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.
Roast the vegetables in the oven for 15-20 minutes until softened but not overly browned. Remove and let cool slightly.
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.
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.
Line a loaf pan (approximately 9x5 inches) with plastic wrap, leaving extra hanging over the edges for easy removal later.
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.
Pour the agar-agar mixture evenly over the layered vegetables, ensuring it seeps into the gaps between the layers.
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.
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.
Garnish with fresh parsley and lemon zest before serving. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7220 mg | 314% | |
| Total Carbohydrate | 146.5 g | 53% | |
| Dietary Fiber | 43.2 g | 154% | |
| Total Sugars | 71.3 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 403 mg | 31% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 5521 mg | 117% | |
*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.
