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Vegan-style Terrine Bake

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Vegan-style Terrine Bake
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
612
calories
Calories
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie612 kcal(29 %)
Protein24.68 g(25 %)
Fat25.41 g(22 %)
Carbohydrates69.59 g(46 %)
Sugar added0 g(0 %)
Roughage5.35 g(18 %)
Vitamin A248.13 mg(31,016 %)
Vitamin D0.02 μg(0 %)
Vitamin E0.84 mg(7 %)
Vitamin B₁0.57 mg(57 %)
Vitamin B₂0.36 mg(33 %)
Niacin6.69 mg(56 %)
Vitamin B₆0.18 mg(15 %)
Folate72.21 μg(24 %)
Pantothenic acid0.8 mg(13 %)
Biotin3.6 μg(8 %)
Vitamin B₁₂0.21 μg(7 %)
Vitamin C7.12 mg(7 %)
Potassium400.03 mg(10 %)
Calcium253.27 mg(25 %)
Magnesium36.31 mg(12 %)
Iron6.8 mg(45 %)
Iodine0.5 μg(0 %)
Zinc1.18 mg(17 %)
Saturated fatty acids2.82 g
Cholesterol0 mg
Recipe author: EAT SMARTER
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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

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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