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Summer Vegetable Terrine [Vegan, Gluten-Free]
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.
Ingredients You Need for Summer Vegetable Terrine [Vegan, Gluten-Free]
How to Prepare Summer Vegetable Terrine [Vegan, Gluten-Free]
- Slice two of the zucchini on a mandoline and place them in a steamer.
- Steam them for 10 minutes until they soften and then put them to one side to cool.
- Place the tofu in a processor with the nutritional yeast and process it until it’s smooth.
- Add the herbs and process everything again roughly to chop the herbs without getting them too smooth. Set this aside.
- In a large frying pan add the oil and fry the garlic over medium heat for 30 seconds.
- Add the red pepper, celery, carrots, green beans, and the final chopped zucchini, and fry everything for 5 minutes to let the vegetables sweat.
- Add the stock, salt, pepper, and tofu mixture, and bring them to a high simmer.
- Continue stirring the mixture, uncovered, until most of the liquid has evaporated.
- 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 it to one side to cool.
- 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.
- Pile in the filling and top it with the remaining zucchini slices.
- Cover the top with some more parchment and place a weight on top to compress everything together as it sets.
- 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.
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