DIRECTIONS

1. Clean the courgettes, peppers and onion and cut them into cubes.

2. Thaw the peas to room temperature.

3. Heat the Soy Cooking Cream in a pan and sauté the vegetables for about ten minutes.

4. Pour the olive oil into a loaf pan (approximately 2 litres), then place in a pre-heated oven at 180 degrees. Meanwhile, break the eggs into a fairly large bowl, add the potato flakes and Soy Drink. Beat the egg mixture well, add the cooled vegetables and chopped herbs. Add salt and pepper.

5. Carefully remove the mould from the oven and use a pastry brush to quickly spread the oil all over the sides (the batter will not stick to a hot, greased pan). Pour in the egg mixture and bake for about 50 minutes.

6. Serve sliced, hot or cold.

VEGETABLE TERRINE

Meal
Meal
Second course
Difficulty
Difficulty
Easy
Type of diet
Vegetarian
Vegetarian
Lactose free
Lactose free
Gluten free
Gluten free
Made with

Soy Cooking Cream


Soy Drink

INGREDIENTS

10 eggs
60 ml OraSì Soy Drink
250 g courgettes
300 g red, green and yellow bell peppers
100 g frozen peas
2 tablespoons OraSì Soy Cooking Cream
50 g potato flakes
2-3 tablespoons chopped fresh basil and oregano
salt and pepper
2 tablespoons extra virgin olive oil

DIRECTIONS

1. Clean the courgettes, peppers and onion and cut them into cubes.

2. Thaw the peas to room temperature.

3. Heat the Soy Cooking Cream in a pan and sauté the vegetables for about ten minutes.

4. Pour the olive oil into a loaf pan (approximately 2 litres), then place in a pre-heated oven at 180 degrees. Meanwhile, break the eggs into a fairly large bowl, add the potato flakes and Soy Drink. Beat the egg mixture well, add the cooled vegetables and chopped herbs. Add salt and pepper.

5. Carefully remove the mould from the oven and use a pastry brush to quickly spread the oil all over the sides (the batter will not stick to a hot, greased pan). Pour in the egg mixture and bake for about 50 minutes.

6. Serve sliced, hot or cold.

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