Summer Vegetable Terrine

This summer vegetable terrine is delightfully simple, stunningly elegant, and utterly enjoyable to eat. This loaf-like delicacy is packed with firm tofu, hearty vegetables, and savory herbs and then wrapped wafer-thin slices of zucchini. This is the perfect centerpiece for a meal and can also double as a decadent side.

SUMMER VEGETABLE TERRINE [VEGAN, GLUTEN-FREE]

INGREDIENTS

• 3 medium zucchini, 1 chopped for the filling, 2 sliced on a mandoline for lining the terrine
• 1 pound plus 2 ounces firm tofu, unpressed
• 2 tablespoons nutritional yeast flakes
• 1 small bunch fresh basil
• 1 small bunch fresh parsley
• 1 tablespoon vegetable oil
• 1 large clove garlic, minced
• 1 medium red bell pepper, chopped
• 1 stick celery, chopped
• 1 small carrot, chopped
• 4 ounces green beans, chopped
• 2 1/4 cups vegetable stock
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 2 1/2 teaspoons of vegan setting agent

PREPARATION

1. Slice two of the zucchini on a mandoline and place them in a steamer.
2. Steam them for 10 minutes until they soften and then put them to one side to cool.
3. Place the tofu in a processor with the nutritional yeast and process it until it’s smooth.
4. Add the herbs and process everything again roughly to chop the herbs without getting them too smooth. Set this aside.
5. In a large frying pan add the oil and fry the garlic over a medium heat for 30 seconds.
6. Add the red pepper, celery, carrots, green beans, and the final chopped zucchini and fry everything for 5 minutes to let the vegetables sweat.
7. Add the stock, salt, pepper and tofu mixture, and bring them to a high simmer.
8. Continue stirring the mixture, uncovered, until most of the liquid has evaporated.
9. Add in the setting agent and continue to stir the mixture until you get a mix that is nearly set. Taste it for seasoning and leave to one side to cool.
10. Line a loaf tin with parchment and line the sides and bottom with slices of the zucchini. Be sure to leave enough for your vegetable mixture
11. Pile in the filling and top it with the remaining zucchini slices.
12. Cover the top with some more parchment and place a weight on top to compress everything together as it sets.
13. Leave it to set at room temperature until it’s cool and then transfer to the refrigerator and allow it to chill for at least 2 hours before removing it from the tin and serving it.

http://www.onegreenplanet.org/vegan-recipe/summer-vegetable-terrine/?utm_source=Green+Monster+Mailing+List&utm_campaign=d9e80d5a4b-NEWSLETTER_EMAIL_CAMPAIGN&utm_medium=email&utm_term=0_bbf62ddf34-d9e80d5a4b-106919241