Veggie Terrine

4 medium carrots, peeled
2 medium zucchini
2 medium yellow summer squash
2 Tbsp. coconut oil
1 large garlic clove, finely minced
½ tsp. sea salt
1/8 tsp. ground pepper
6 large eggs
¼ c. milk
¼ c. coconut flour
½ tsp. baking powder
1 small handful of fresh basil leaves, chopped

Preheat oven to 350. Line a  9×5 inch loaf pan with parchment paper and set aside.
Cut the carrots, zucchini and summer squash in half lengthwise and then into thin slices on a mandolin.
In a large skillet  heat coconut oil. Add the minced garlic and stir for 1 minute. Then add the sliced vegetables and season with ¼ tsp of salt and all the pepper.
Cook over medium-low heat until softened, about 8 to 10 minutes.
Meanwhile, in a small bowl , mix together coconut flour, remaining ¼ tsp of salt and baking powder, set aside. In a large bowl whisk together eggs & milk, and then whisk in flour mixture until fully incorporated and slightly thickened.
Fold in the cooked vegetables and basil. Pour mixture into prepared pan.
Bake until light golden brown on top and set in the center, about 40-45 minutes. Remove cake from oven and let cool in pan 10 minutes.
Remove from pan, and serve warm or at room temp.

Veggie Terrine


62 responses

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  1. Has anyone tried to vegan-ize this recipe? I have some vegan family members coming over for Thanksgiving and wondered what the best egg substitute would be in this case? Thanks!

  2. I would like to try but I’m doing plant base diet now so I know I can use almond milk to sub dairy but what can I sub for 6eggs any suggestions? It looks so yummy can’t wait to make!

  3. Pingback: Veggie Terrine – Eat-GoodFood.Com

  4. I made this last evening, 1/2 recipe because I had only 2 squash and subbed almond flour for coconut because it’s what II had on hand. It was delicious and perfect for my unexpected dinner guest. Easy to make and then prepare the rest of dinner while it baked. I’ll definitely make this again! Thanks for sharing!

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