Vegan Cumin and Carrot Terrine Recipe – Lebanese Special
The Vegan Cumin and Carrot Terrine is a vibrant Lebanese vegan appetizer that elevates simple veggies into an elegant, protein-rich dish. With sweet carrots, creamy chickpeas, and soaked cashews blended together with olive oil, smoked paprika, ground cumin, and nutritional yeast (optional), it delivers both rich flavor and smooth texture. This terrine is perfect as a starter or light meal, ideal for gatherings, mezze spreads, or just a healthy snack that doesn’t skimp on taste or presentation.
- Prep Time30 min
- Cook Time20 min
- Perform Time12 hr
- Total Time12 hr 50 min
Vegan Cumin and Carrot Terrine Ingredients :
- 4 large carrots, peeled and sliced
- 1 cup cooked chickpeas (canned is fine, drained and rinsed)
- 1/2 cup raw cashews (soaked in water for at least 2 hours)
- 2 tablespoons olive oil
- 2 tablespoons nutritional yeast (optional)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon lemon juice
- Fresh herbs (like parsley or cilantro) for garnish
How to make Vegan Cumin and Carrot Terrine:
Cook the Carrots: In a pot, boil or steam the sliced carrots until tender, about 10-15 minutes. Drain and let cool slightly.
Blend the Base: In a food processor, combine the cooked carrots, chickpeas, soaked cashews (drained), olive oil, nutritional yeast (if using), cumin, smoked paprika, salt, pepper, and lemon juice. Blend until smooth and creamy, scraping down the sides as needed.
Prepare the Terrine Mold: Line a small loaf pan or terrine mold with parchment paper, leaving some overhang for easy removal later.
Layer the Mixture: Spoon half of the carrot mixture into the prepared mold and smooth it down. If desired, you can add a layer of cooked vegetables (like sautéed bell peppers or zucchini) at this stage for added texture. Top with the remaining carrot mixture, smoothing the top.
Chill the Terrine: Cover the mold with plastic wrap or foil and refrigerate for at least 4 hours, or until firm.
Serve: Once set, carefully lift the terrine out of the mold using the parchment overhang. Slice into pieces and serve chilled or at room temperature, garnished with fresh herbs.
Recipe Notes:
Cashew Soaking & Creaminess: Soak raw cashews for at least 2 hours (or simmer for quicker prep) to get silky, creamy texture in the terrine.
Chilling & Setting Time: Chill the terrine in the refrigerator for at least 4 hours (preferably overnight) so it firms up properly for clean slices.
Flavor Variations: Try adding spices like turmeric, coriander, or a touch of smoked chili for a different flavour profile. Fresh herbs like parsley or cilantro on top elevate aroma.
Vegetable Add-Ins: Incorporate cooked bell peppers, zucchini, peas or corn in a layer for extra color, crunch and contrast.
Serving Suggestions & Storage: Serve chilled with vegan tahini sauce or vegan yogurt. Store leftovers in an airtight container in the fridge for up to 3 days; allow to come to room temperature before slicing for best texture.
