If you are like me, and have a sense of dread when you know a vegetarian is coming to dinner, this recipe could be for you. I am afraid I am not very imaginative when it comes to vegetarian meals. My imagination goes as far as pizza, quiche or pasta but then it conks out and it all gets a bit hard.
Of course, this recipe is also perfect if you are a vegetarian 🙂 or doing the right thing by the environment and trying to cut down on the amount of meat you are eating.
As I have mentioned before, I went through a two-minute vegetarian stage when I was young. As a result, I have two vegetarian cookbooks (one for each minute) from which I have cooked the grand total of one recipe – today’s feature recipe. It’s a beauty. I have cooked this one loads of times. Not only does it taste good, it looks the part when pizza or pasta may not. It presents well and looks like you have made a bit of effort for the guest.
It is also very versatile. Even though this recipe is for a terrine, the mixture works particularly well as vegetarian rissoles which are perfect if you are silly enough to invite a vegetarian to a barbeque. I have made it as vegetarian rissoles several times and find they disappear more quickly than the steak and sausages.
The recipe is from an old (1980) Bay book called Vegetarian Cuisine by Louise Goodwin.
Serves 4 – 6.
Ingredients:
- 1½ cups celery, finely chopped
- 1½ cups onion, finely chopped
- 2 tbs* oil
- ½ cup almond meal
- 1 cup walnuts, chopped
- 1 cup roasted cashew nuts, chopped
- ¼ cup rolled oats
- 1 tbs* sesame seeds
- 250g cottage cheese
- 3 eggs
- 1 tsp salt
- black pepper, to taste
- 1 tbs* fresh parsley
- 1 tsp fresh marjoram or ¼ tsp dried marjoram
*These are 20 mil tablespoons.
Method:
- Heat oil and cook the celery and onion until soft and transparent. Set aside to cool.
- Combine all the remaining ingredients.
- Add the cooked celery and onion.
- Line a loaf tin (mine was about 22cm x 12 cm) with baking paper and spoon in the mixture.
- Bake at 180°C for 45 mins or until firm. If it doesn’t feel firm, cook for a little longer.
- Turn out onto a plate, remove paper and cool slightly before serving.
Passion Fruit Garden 
Going back over all my saved emails Glenda and delighted to come across this to make for my recently converted vegetarian daughters Christmas Dinner
Hi Kay, I am sure she will like it. This recipe is a winner.
I once thought about being a vegetarian when I was a teenager but then I couldn’t come up with a good enough reason to follow through. Funny you should mention inviting a vegetarian to a barbecue…one of last weeks guests was a vegetarian who is gluten and lactose intolerant, including cheese.
I bet she is skinny
She is very skinny and also tall. I don’t think she wants to be quite as skinny as she is but with such a bad case of celiac she just can’t handle much food.
I’ve never been a vegetarian but I’d love this terrine. I too struggle to keep my veggo friends well fed. 🙂
Hi Maureen, the problem is my best buddy is vegetarian so I am always on the lookout for tasty vegetarian dishes to feed her.
i can do vegetarian ok..but my son’s girlfriend’s diet of no garlic, onions and wheat are a challenge as so much of my cooking is greek..x
Hi Jane, no garlic, no onions, no wheat!! Oh dear…. he must love her.
Glenda, this is a cracker of a dish! Many thanks… bookmarking it.
Hi Liz, thanks.
I used to make a similar recipe Glenda with barley. It was never very popular with my kids, but I loved it. I must resurrect the recipe.
Hi Sandra, it is fun making old favourites that have gone by the way side.
This looks like a nice vego dish to have up the sleeve, thanks Glenda! We usually default to a veg curry…
Hi Celia, the trouble is, the vegetarian is a dear friend so I am always trying to give her something different. It gets harder every time.
I have a vegetarian son so am always on the lookout for a new recipe. This one looks nice.
Hi Mary, even the meat eaters will like this one.
We are a nutty household, in many ways!, so always have most of the ingredients on hand… often part packets/jars to be used up and Crunchy Nut Terrine would do that. It looks delicious vego or not. And I was relieved it didn’t contain the sugary breakfast cereal of the same name 🙂
So am I Ella!!
As a meatloaf kind of guy, this appeals to me. And as far as vegetarian cooking goes, I’m finding that the older I get, and the more I’m depending on my garden, the less proteins in meat form we’re eating – we’re really ‘fish’ people – down to meat maybe 2 times a week, and then only 3/4 oz servings – but as little meat as we eat, I’ll never give it up entirely – always want that opportunity.
Doc, this is a great vegetarian recipe. I am sure you would like it.
Glenda this crunchy nut terrine look fabulous and sounds really tasty. Love all the wonderful ingredients and I am sure any carnivore would fight you for this one. Some old recipes never go out of fashion 🙂
Moya, you are right, this one could be in the latest foodie magazine.
Sense of dread! Aw. we are not that bad, consider us a challenge! The crunchy nut terrine is delicious. I’d certainly recommend it.
Dread is an understatement 🙂
Aah yes, I am one of those who hits a blank for a vegetarian meal. Looks like a wonderful terrine Glenda.
Have a wonderful day.
🙂 Mandy xo
Hiya Mandy. I am glad I am not alone 🙂