Vegan-style terrine bake 

Vegan-style terrine bake

(0)

Calories:612 kcal
Difficulty:easy
Preparation:90 min
Ready in:90 min
Vegetable
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1 serving contains (Percentage of daily recommendation)
Calories612 kcal(31%)
Protein25 g(50%)
Fat25 g(31%)
Carbohydrates70 g(27%)
Added Sugar0 g(0%)
Roughage5 g(17%)

Recipe Development: EAT SMARTER

Ingredients

For servings

3 tablespoonsolive oil
1 ½large onions chopped
1 ½ cupschopped Walnut
1 ⅞ cupsrolled oats
2 cupsMushrooms chopped
3 cupsvegetable stock
3 clovesgarlic chopped
1 ½ cupscarrots chopped
4 ½ tablespoonsDijon mustard
6 tablespoonstomato puree
3 tablespoonssoy sauce
3.5 cupsTofu
3 tablespoonsCorn starch
4 ½ cupsfresh breadcrumbs
1 ½ cupsTomato sauce
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Directions

1 Preheat the oven to 190°C (170° fan) 375°F gas 5. Grease a 23cm x 13cm| 9" x 5" loaf tin.
2 Heat half the oil in a frying pan and cook the onion for about 15 minutes until lightly browned. Remove from the pan and set aside.
3 Heat the remaining oil in the pan and gently toast the walnuts for 3 minutes. Add the oats and cook for 3 minutes, stirring.
4 Add the mushrooms, stock and garlic, reduce the heat and simmer until the stock is absorbed and the mushrooms are soft.
5 Mix together the carrots, mustard, tomato puree and soy sauce. Stir into the oat mixture with the onion.
6 Puree the tofu and cornflour in a blender or food processor until smooth. Stir into the oat mixture, with the breadcrumbs, and mix well.
7 Put into the tin and spread the tomato sauce on top. Bake for 40 minutes. Leave to stand for 20 minutes before slicing.
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