Vegan terrine

Delicious vegan terrine recipe bursting with flavorful vegetables and herbs. A perfect balance of textures and tastes in every bite.

Ingredients:

• 1 tbsp cider vinegar
• 750g raw beetroot
• 450g vegan soft cheese with chives
• 1 lemon, zested
• handful of thyme, leaves picked
• handful of oregano, leaves picked and chopped
• 1 garlic clove, grated
• 75g walnut pieces
• 125g caster sugar
• large pinch of chilli flakes
• toast and a balsamic-dressed salad, to serve

Instructions:

1. Bring a large pot of salted water to a boil and add a dash of the vinegar (this enhances the flavor of the beetroot) followed by the beetroot. Let it simmer for about 45 minutes to 1 hour, or until the beetroot is easily pierced with a knife. Once done, drain the beetroot, let it cool, and then peel it.
2. In the meantime, combine the cream cheese, lemon zest, thyme, and oregano. Mix in the garlic, then season according to your taste. Cover the mixture and refrigerate until ready to use. Both the beetroot and the filling can be prepared a day in advance and stored in the refrigerator until needed.
3. Grease a 450g loaf tin lightly and line it with two layers of baking paper, leaving some excess to cover the top. Use a mandoline or a sharp knife to thinly slice the cooked beetroot into slices of about 1.5-2mm thickness.
4. Layer a thin, overlapping beetroot slice at the bottom of the tin. Spoon a thin layer of the filling on top, and repeat the process until all the ingredients are used, finishing with a final layer of beetroot slices. Cover the tin, press it down with a piece of cardboard and a few cans, then refrigerate overnight.
5. To make the walnut brittle, prepare a baking tray with parchment paper. Toast the walnuts in a small, dry frying pan over medium heat until fragrant. Transfer the walnuts to the tray and spread them out evenly. Return the pan to the heat and add the caster sugar. Cook until the sugar caramelizes, swirling the pan occasionally but not stirring, until it turns into a deep amber caramel. Carefully pour the caramel over the walnuts, sprinkle with a generous pinch of chili flakes and sea salt. Let it cool, then break the brittle into pieces or pulse it in a food processor for a finer texture. The walnut brittle can be prepared a week ahead and stored in an airtight container at room temperature.
6. To serve, unwrap the beetroot terrine and invert it onto a cutting board. Remove the parchment paper and garnish with the walnut brittle before slicing. Serve with toast and a salad dressed in balsamic, if desired.

Summary:

• Calories: 3345 kcal
• Fat: 221 g
• Protein: 128 g
• Carbs: 236 g
• Potassium: 3359 mg
• Magnesium: 445 mg