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Vegan-style Terrine Bake

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Vegan-style Terrine Bake
612
calories
Calories
0
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easy
Difficulty
1 hr 30 min.
Preparation
Nutritions
Fat25.41 g
Saturated Fat Acids2.82 g
Protein24.68 g
Roughage5.35 g
Sugar added0 g
Calorie612
1 serving contains
Calories612
Protein/g24.68
Fat/g25.41
Saturated fatty acids/g2.82
Carbohydrates/g69.59
Added sugar/g0
Roughage/g5.35
Cholesterol/mg0
Vitamin A/mg248.13
Vitamin D/μg0.02
Vitamin E/mg0.84
Vitamin B₁/mg0.57
Vitamin B₂/mg0.36
Niacin/mg6.69
Vitamin B₆/mg0.18
Folate/μg72.21
Pantothenic acid/mg0.8
Biotin/μg3.6
Vitamin B₁₂/μg0.21
Vitamin C/mg7.12
Potassium/mg400.03
Calcium/mg253.27
Magnesium/mg36.31
Iron/mg6.8
Iodine/μg0.5
Zinc/mg1.18

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 6 servings
2 tablespoons
1
large onion (chopped)
1 cup
chopped Walnut
1 ¼ cups
1.333 cups
Mushrooms (chopped)
2 cups
2 cloves
garlic (chopped)
1 cup
carrots (chopped)
3 tablespoons
4 tablespoons
2 tablespoons
2.333 cups
2 tablespoons
3 cups
1 cup
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Preparation steps

Step 1/7
Preheat the oven to 190°C (170° fan) 375°F gas 5. Grease a 23cm x 13cm| 9" x 5" loaf tin.
Step 2/7
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.
Step 3/7
Heat the remaining oil in the pan and gently toast the walnuts for 3 minutes. Add the oats and cook for 3 minutes, stirring.
Step 4/7
Add the mushrooms, stock and garlic, reduce the heat and simmer until the stock is absorbed and the mushrooms are soft.
Step 5/7
Mix together the carrots, mustard, tomato puree and soy sauce. Stir into the oat mixture with the onion.
Step 6/7
Puree the tofu and cornflour in a blender or food processor until smooth. Stir into the oat mixture, with the breadcrumbs, and mix well.
Step 7/7
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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