Leave to set at room temperature until cool and then transfer to the fridge and allow to chill for at least 2 hours before removing from the tin and serving.
NOTE: To remove from the tin, place a plate on the top of the tin and turn over.
Summer Vegetable Terrine
Posted on June 3, 2013 by The Gourmet Vegan - No Comments
Summer Vegetable Terrine
I am a big lover of salad leaves and so anything that can be served with a wonderful fresh salad is always a must make for me. I have been playing with different variations of this recipe for a few months and have now come up with the most beautifully flavoured and textured vegetable terrine. One of the great things about this dish it’s simplicity to make. It can be made well in advance and left in the fridge until cut and served. This is perfect as a starter or makes a delicious light lunch on a warm summers day.
 2 Hrs, 45 Minutes |
 Serves 4 |
 ? kcal per serving |
INGREDIENTS
3 medium courgettes, 1 chopped for the filling, 2 sliced on a mandoline for lining the terrine
500 g ( 1 lb 2 oz ) firm tofu ( not silken ), unpressed
2 tablespoons nutritional yeast flakes
Small bunch of fresh basil
Small bunch of 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
100 g ( 4 oz ) green beans, chopped
500 ml ( 18 fl oz ) vegetable stock, I use Kallo
1/2 teaspoon sea salt
1/2 teaspoon black pepper
Small bunch of fresh basil
Small bunch of fresh parsley
2.5 teaspoons of vegan setting agent, I used Vegeset
METHOD
Slice 2 of the courgettes on a mandoline and place in a steamer. Steam for 10 minutes to cook and soften and put to one side to cool.
Place the tofu in a processor with the nutritional yeast and process until smooth. Add the herbs and process again roughly to chop in the herbs without being too smooth. Leave to one side.
In a large frying pan add the oil and fry the garlic over a medium heat for 30 seconds. Now add the red pepper, celery, carrot and green beans and the final courgette, that has been chopped, and fry for 5 minutes to let the vegetables sweat.
Add the stock, salt, pepper and tofu mixture, and bring to a high simmer. Continue stirring, uncovered, until most of the liquid has evaporated.
Add in the Vegeset (or other setting agent of your choice) and continue to stir until you get a mix that is nearly set. Taste for seasoning and leave to one side to cool.
Putting the terrine together.
Line a loaf tin with parchment and line the sides and bottom with slices of the courgette. Be sure to leave enough for the top. See Pictures below.
Pile in the filling and top with the remaining courgette slices.
Cover the top with some more parchment and place a weight on top to compress everything together as it sets. I used a brick of soya milk as a weight.
RECIPE NOTES
Be sure to allow sufficient time for the terrine to set. 2-3 hours is the minimum time.
RECIPE TIPS
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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Tofu, Spinach and Cashew Plait
Posted on May 18, 2013 by The Gourmet Vegan - No Comments
I have a wonderful cookery book from Australia that was published back in the 1980’s that has a wonderful section on Old Fashioned Cooking.
Tofu and Vegetable Bake
Posted on March 2, 2013 by The Gourmet Vegan - No Comments
Tofu and Vegetable Bake
This bake is absolutely wonderful. The light and fluffy consistency and wonderful flavours will have you coming back to this dish time and time again. It makes a wonderful lunch dish when served with a side salad.
| 55 Minutes |
Serves 4 |
183 kcal per serving |
INGREDIENTS
For the vegetable mixture
1 tablespoon vitalite
1 teaspoon virgin coconut oil
2 large red onions, finely sliced
1/2 teaspoon salt
2 medium courgettes (zucchini), diced
1 large red bell pepper, diced
1 tablespoon fresh tarragon
8 medium spears asparagus
For the tofu cream
200g (7 oz) firm tofu
1 heaped tablespoon nutritional yeast
150ml (5 fl oz) water
1/2 teaspoon agave nectar
1 heaped tablespoon self raising flour
2 teaspoons egg replacement powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon black pepper
METHOD
1 Start preparing the vegetable mixture by frying the red onion over a medium heat with the salt until the onions have started to soften and caramelise.
2 Remove the asparagus tips from the spears and put these aside.
3 Chop the rest of the asparagus and add to the pan with courgette, red pepper and tarragon. Continue to cook for around 12-15 minutes until the vegetables have become tender.
4 Take off of the heat and put to one side.
5 Now prepare the tofu cream by placing all of the ingredients in a blender and processing until smooth and silky.
6 Add this mixture to the vegetable mixture in the pan and stir and combine well.
7 Pour the mixture into a greased 9 inch cake tin (with spring loaded sides) and place the asparagus tips on top, pressing into the mixture slightly.
8 Bake for 40 minutes in a pre-heated oven at 200 degrees Celsius ( 400 F ). Remove the sides of the cake tin and put back into the oven for a further 5 minutes. Remove and serve.
RECIPE NOTES
RECIPE TIPS
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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