Vegan Vegetable Terrine
This Vegan Vegetable Terrine is a show-stopping centerpiece that's as delicious as it is beautiful! Packed with vibrant layers of zucchini, roasted bell peppers, tender carrots, and sautéed spinach, this plant-based delight is bound together by a creamy almond milk sauce and a touch of plant-based agar-agar magic for the perfect set texture. Designed with wholesome ingredients like nutritional yeast and fresh herbs, it delivers a burst of flavor and a healthy twist on classic terrine recipes. Perfect for holiday dinners, special occasions, or as a refreshing appetizer, this dish is served chilled or at room temperature, highlighting the natural sweetness of roasted vegetables. Easy to make ahead, it's an impressive vegan recipe that’s equal parts eye-catching and scrumptious. Keywords: vegan vegetable terrine, plant-based terrine recipe, layered vegetable dish, agar-agar recipes, healthy dinner ideas.
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Recipe Information
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
Instructions
Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper.
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.
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.
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.
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.
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.
Lightly grease a loaf pan (approximately 8x4 inches) and line it with plastic wrap, leaving enough overhang for easy removal later.
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.
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.
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
Calories |
702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2427 mg | 106% | |
| Total Carbohydrate | 82.9 g | 30% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 31.8 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 847 mg | 65% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 3438 mg | 73% | |
*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.
