Vegetarian Classic Country Terrine
Elevate your plant-based cooking with this irresistible Vegetarian Classic Country Terrine, a hearty and wholesome dish that's perfect for any occasion. Packed with the earthy richness of chestnut mushrooms, the nutty crunch of walnuts and hazelnuts, and the satisfying heartiness of lentils, this terrine strikes the perfect balance of flavors and textures. Fresh herbs like parsley, thyme, and sage bring an aromatic depth to every bite, while the gentle seasoning of garlic, onion, and black pepper enhances the natural flavors. This vegetarian centerpiece is baked to perfection, delivering a golden-brown crust and a tender, savory interior. Serve it warm or at room temperature alongside a crisp green salad or rustic crusty bread for an elegant yet down-to-earth meal. Whether you're hosting a holiday feast or looking for a make-ahead dinner idea, this country-style terrine is sure to impress!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 250 grams chestnut mushrooms, finely chopped
- 1 carrot, grated
- 1 celery stalk, finely chopped
- 200 grams cooked lentils
- 100 grams walnuts, chopped
- 50 grams hazelnuts, chopped
- 100 grams breadcrumbs
- 1 egg, beaten
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh sage, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 180°C (350°F). Line a 1 kg loaf tin with parchment paper.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
Add the minced garlic, chopped mushrooms, grated carrot, and chopped celery to the skillet. Cook for about 10 minutes until all the vegetables are soft and any liquid from the mushrooms has evaporated.
In a large mixing bowl, combine the cooked lentils, chopped walnuts, chopped hazelnuts, and breadcrumbs.
Add the cooked vegetable mixture to the bowl with the lentil and nut mixture. Mix well to combine all ingredients.
Add the beaten egg, chopped parsley, thyme, sage, salt, and black pepper into the mixture and stir until thoroughly combined.
Transfer the mixture into the prepared loaf tin. Smooth the top with a spatula and cover with foil.
Bake in the preheated oven for 45 minutes. Then remove the foil and bake for an additional 15 minutes until the top is golden brown.
Let the terrine cool in the tin for 15 minutes before turning it out onto a serving plate.
Slice the terrine and serve warm or at room temperature, paired with a side salad or crusty bread.
Nutrition Facts
Calories |
1374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.8 g | 87% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 2856 mg | 124% | |
| Total Carbohydrate | 153.1 g | 56% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 25.8 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 307 mg | 24% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2824 mg | 60% | |
*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.
