Vegan-style Terrine Bake
1 hr 30 min.
|Saturated Fat Acids||2.82 g|
|Sugar added||0 g|
1 serving contains
|Saturated fatty acids/g||2.82|
Recipe author: EAT SMARTER
for 6 servings
Preheat the oven to 190°C (170° fan) 375°F gas 5. Grease a 23cm x 13cm| 9" x 5" loaf tin.
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.
Heat the remaining oil in the pan and gently toast the walnuts for 3 minutes. Add the oats and cook for 3 minutes, stirring.
Add the mushrooms, stock and garlic, reduce the heat and simmer until the stock is absorbed and the mushrooms are soft.
Mix together the carrots, mustard, tomato puree and soy sauce. Stir into the oat mixture with the onion.
Puree the tofu and cornflour in a blender or food processor until smooth. Stir into the oat mixture, with the breadcrumbs, and mix well.
Put into the tin and spread the tomato sauce on top. Bake for 40 minutes. Leave to stand for 20 minutes before slicing.