Vegan Cumin and Carrot Terrine Recipe – Lebanese Special
This Vegan Cumin and Carrot Terrine is a delicious and wholesome dish that highlights the vibrant taste of carrots complemented by the warm, earthy essence of cumin. Ideal as a starter or light meal, this terrine is not only visually appealing but also rich in protein from chickpeas and healthy fats from cashews. Its creamy texture pairs beautifully with fresh herbs, adding a refreshing touch to any spread. Serve it chilled alongside a salad or your favorite dipping sauce for a satisfying dish that everyone will love!
- 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:
Flavor Variations: Feel free to add other spices like coriander or turmeric for different flavor profiles.
Vegetable Additions: You can incorporate other veggies into the terrine, such as peas or corn, for extra color and texture.
Serving Suggestions: This terrine pairs well with a simple salad or a side of vegan yogurt or tahini sauce for dipping.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
