Vegan Classic Country Terrine
Elevate your plant-based dining with this Vegan Classic Country Terrine, a hearty and flavor-packed twist on the traditional French dish. Made with earthy chestnuts, crunchy walnuts, and protein-rich green lentils, this terrine boasts a medley of fresh vegetables and aromatic herbs like thyme, sage, and parsley. Binding the mixture with agar-agar ensures a firm yet tender texture, perfect for slicing and serving. Ideal as an elegant appetizer or a centerpiece for vegan spreads, this terrine pairs beautifully with crusty bread and tangy pickles. With a prep time of just 30 minutes and easy-to-follow steps, it’s a show-stopping addition to your culinary repertoire.
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Recipe Information
Ingredients
- 250 grams chestnuts
- 100 grams walnuts
- 200 grams cooked green lentils
- 1 large carrot
- 1 celery stalk
- 1 small onion
- 2 garlic cloves
- 20 grams fresh parsley
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 tablespoon soy sauce
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon agar-agar
- 100 milliliters water
Instructions
Preheat your oven to 180°C (350°F).
Begin by preparing the necessary ingredients: chop the carrot, celery, and onion into small pieces, and finely mince the garlic.
Heat the olive oil in a large pan over medium heat. Add the chopped carrot, celery, and onion, and cook until the vegetables begin to soften, about 5-7 minutes. Stir in the minced garlic, dried thyme, and dried sage and cook for another 2 minutes.
Remove the pan from heat and allow it to cool slightly. In a food processor, combine the cooked vegetables, chestnuts, walnuts, green lentils, and fresh parsley. Pulse until you achieve a coarse mixture that holds together but still has some texture.
Transfer the mixture into a large mixing bowl. Stir in the soy sauce, ground black pepper, and salt until evenly combined.
In a small saucepan, bring the water to a boil. Once boiling, add the agar-agar, stirring constantly for about 1-2 minutes until fully dissolved.
Pour the agar-agar mixture over the terrine base in the mixing bowl and mix thoroughly to ensure it is completely integrated.
Line a terrine mold or a loaf pan with parchment paper. Fill the mold with the terrine mixture, pressing down firmly with a spatula to ensure there are no air gaps.
Place the mold on a baking tray and bake in the preheated oven for about 30-35 minutes, or until the edges are firm and lightly golden.
Allow the terrine to cool to room temperature before refrigerating it for at least 6-8 hours or overnight to set completely.
Once set, carefully remove the terrine from the mold by lifting the parchment. Slice and serve the terrine with crusty bread and a side of pickles or relish for a delightful appetizer or light meal.
Nutrition Facts
Calories |
1864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.3 g | 129% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 52.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3042 mg | 132% | |
| Total Carbohydrate | 210.9 g | 77% | |
| Dietary Fiber | 41.4 g | 148% | |
| Total Sugars | 41.2 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 3393 mg | 72% | |
*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.
