Roasted Vegetable Terrine
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Basically, this recipe is a dip (or purée) first, then a jelly. A terrine shows you've just gone that little step further for presentation. Same flavours, but lighter texture. Serve a slice or cubes as a side dish (or cut them out with a cookie cutter), or just eat with crackers. No added oils in this recipe.
Recipe type: side dish, dip replacement
You need
  • 1 eggplant, medium size
  • 1 large capsicum (bell pepper)
  • 1¼ cup semi dried tomatoes, slightly rehydrated
  • 1 tsp Chipotle sauce
  • 4 cloves of garlic, minced
  • 30gr red onion, roughly chopped
  • ¼ tsp Himalayan rock salt
  • 25 drops of liquid smoke (optional, the difference in flavour is very subtle, but if you want a really smokey flavour, then add more to taste)
  • 1 cup oat milk
  • 5.5 tsp agar agar powder
To do
  1. heat oven to 190C
  2. prick holes in eggplant, cut capsicum in two, deseed and place both in your oven
  3. roast till eggplant is collapsing, and it's OK if the capsicum starts to blacken (but take capsicum out if it's done but eggplant isn't ready yet)
  4. in the meantime, rehydrate the tomatoes - unless they are already on the soft side
  5. scrape the flesh out of the eggplant, and place all ingredients, except for the oat milk and agar agar, in your food processor
  6. blend till smooth
  7. place milk in a small saucepan and sprinkle agar agar on top
  8. heat the milk, while whisking in the agar agar and just when it starts to boil, it will become thick
  9. immediately take of heat and add straight away to the vegetable purée, while the machine is running, mix well
  10. take out a container (16oz/450gr), or two smaller ones, and pour the mixture in the container
  11. tap the container a few times on your work bench, then place in fridge
  12. it's ready when it's solid (give it around 1.5 to 2 hours)
Recipe by VaVaVoom Vegan & Organic Recipes at