Vegan-style Terrine Bake

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Vegan-style Terrine Bake
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Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
612
calories
Calories

Nutritional values

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(13 %)
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(15 %)
Saturated fatty acids2.82 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
6
Ingredients
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
How healthy are the main ingredients?
olive oilonionWalnutMushroomgarliccarrot

Preparation steps

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.