Doesn’t it just look beautiful to have a nice colourful vegetable terrine served on a bed of salad as a starter. Or to bring some colour on your plate, as a accompaniment to another dish. This recipe will bring some colour to the eye and pleasure to your taste buds.
This vegetable terrine is very easy to make, it will just need a good bit of preparing. Chop everything before starting. Keep in mind the setting time, which will be in total about 6 hours. It’s a great dish to make in the morning and serve with dinner!
You can use a whole range of vegetables, and start mix matching different flavours and colours. I have used a lot of herbs in this terrine, as it really adds to the flavour, it is okay to ‘over’ flavour this terrine, because it will ease down in the final taste. You can add a salad, tomatoes or even a spicy sauce with this terrine.
What to drink with a vegetable terrine?
When I think of the vegetable and herby flavours of this terrine, I tend to go towards an aromatic medium bodied white. Like a Sauvignon blanc, or maybe an Italian Fiano. You could try the excellent Sauvignon Blanc’s from the Marlborough region in New Zealand, or a Sant Bris, the only Sauvignon Blanc appellation in Burgundy. Delicious!
It’s great fun to make terrines, as you can show off your artistic skills. You can take it as far as you like 😉 Make sure to add @haricoco1 to your Instagram post. I would LOVE to see your creative terrines. ENJOY!
500 g ( 2 + 1/2 cups in cubes) firm tofu, unpressed
3 tbsp nutritional yeast
1 large bunch of basil
1 large bunch of parsley
1 tbsp olive oil
2 garlic cloves, finely chopped
1 red pepper, chopped
1 celery stick, chopped
1 carrot, chopped
100 g ( 2/3 cup) green beans, just chop the ends off, but leave long.
500 ml ( 2 cups + 2 tbsp) vegetable stock, see recipe for homemade stock
2 tsp agar-agar
Chop and slice all your vegetables.
Blend the tofu and nutritional yeast in a food processor, until smooth. Add the basil and the parsley and whizz again shortly.
Steam the sliced courgette until softened (5 minutes) and set aside to cool.
Steam the green beans until cooked
In a large frying pan saute the garlic in some olive oil (max. 1 minute). Add all the vegetable (except the green beans) and leave for 5 minutes until they start to sweat.
Add the stock , tofu mixture, and salt/pepper , and bring to a simmer. Stir uncovered, until most of the liquid is reduced.
Check for seasoning (have it well seasoned)
Stir in the agar-agar so it dissolves nicely, continue to simmer until you feel the texture starts changing (setting). Set aside to cool.
Line a loaf tin with parchment paper, and start lining the sides and bottom with the slices of courgette (keep enough aside for the top)
Pour in half of the vegetable mixture and arrange the beans in a nice layer on top.
Pour the other half of the mixture of the beans. And top with the remaining slices of courgette.
Cover the terrine with more parchment paper, and put a heavy weight on top.
Leave to set at room temperature, than place minimum 2 till 4 hours in the fridge.
Remove to top paper, place a serving plate on top of the terrine, flip over, and lift off the terrine.
Slice in serving pieces, Serve with some salad or tomatoes.
I made this terrine with a lot of chopped up vegetable, and only 1 layer of green beans, but of course you can be creative and layer in different colourscales. Use any vegetables but be aware of vegetable that release a lot of liquid. You can still use them but make sure they are well drained. Use a lot of herbs in this terrine, as it really adds to the flavours. Without the herbs, the terrine can be a bit blend, depending on which vegetables you use. So it’s okay to ‘over’ flavour.
Amount Per Serving:
% Daily Value*
Total Fat6.85 g
Saturated Fat 1.06 g
Total Carbohydrate10.63 g
Dietary Fiber 4.22 g
Sugars 3.82 g
Vitamin A 14.29 %
Vitamin C 43.24 %
Calcium 38.63 %
Iron 15.57 %
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.