Vegan vegetable terrine


600g vegetables of your choice - we used courgettes, green beans, baby corn, red and yellow pepper, asparagus, mangetout and baby carrots

480ml water

2 garlic cloves

1 chilli, split

1 bay leaf

3 tbsp vegan vegetable bouillon 

2 tbsp agar flakes


  1. Cook and season the vegetables as you normally would, then run the vegetables under cold water to prevent them from cooking further. Drain and pat dry using kitchen roll if needed
  2. Line a 900g (2lb) loaf tin with cling film, ensuring you line into the corners. You may find it easier if the tin is slightly wet before lining with cling film
  3. Place the water, garlic, chilli, bay leaf and bouillon in a small sauce pan and warm slightly
  4. Leave this mix to infuse while you arrange the cooked vegetables in the lined loaf tin. Our arrangement featured the courgettes at the bottom followed by green beans, baby corn, roasted red pepper, asparagus, roasted yellow pepper, mangetout and baby carrot halves
  5. Strain the broth using a sieve. Keep the broth and discard the infused vegetables
  6. Place the infused water back onto the heat and add the agar flakes. Follow the instructions on the box for cooking guidelines, as each brand is slightly different
  7. When the agar broth is ready, slowly pour the liquid over the vegetables, making sure the tin is completely full
  8. Cover with cling film and place in the fridge overnight to set
  9. When ready to dish up, place your serving plate on top of the tin and flip over. Remove the tin and the cling film
  10. Using a sharp knife, slice the terrine and serve with your choice of side dish


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