Vegan Potato Terrine
Thinly sliced potatoes layered with garlic-infused olive oil and a creamy plant-based sauce, then baked until tender and sliceable. Crispy edges, soft center — perfect as a side or light main.
Prep: 25 minutes
Bake: 60–70 minutes
Rest: 10 minutes
Total: ~1 hour 45 minutes
Ingredients
1 kg potatoes (Yukon Gold or similar)
3 tbsp olive oil
3 garlic cloves, minced
1 tsp fresh thyme or rosemary (or ½ tsp dried)
Salt & black pepper
Creamy Layer
¾ cup unsweetened plant milk
2 tbsp cornstarch
2 tbsp nutritional yeast
1 tbsp olive oil
1 tsp Dijon mustard
Optional Add-ins
Thinly sliced onions
Fresh herbs
Instructions
1️⃣ Prepare Cream
Whisk plant milk, cornstarch, nutritional yeast, olive oil, mustard, salt & pepper
Set aside
2️⃣ Slice Potatoes
Slice very thin (mandoline recommended)
Do not rinse (starch helps bind layers)
3️⃣ Layer
Brush loaf pan with olive oil
Layer potatoes tightly, brushing with garlic oil and cream mixture between layers
Sprinkle herbs and seasoning as you go
4️⃣ Bake
Cover tightly with foil
Bake at 180°C (350°F) for 50 minutes
Uncover and bake 15–20 minutes until golden
5️⃣ Rest & Serve
Rest 10 minutes before slicing
Serve warm
Tips
Press terrine lightly before resting for clean slices
Add sautéed mushrooms or spinach between layers
Chill overnight and reheat for restaurant-style cuts
Frequently Asked Questions
Q: Can I make this ahead?
Yes — even better next day.
Q: Is it gluten-free?
Yes!
Q: Can I air-fry slices?
Yes — slice and crisp in air fryer at 190°C.
Nutritional Information
Calories: 260 kcal
Carbs: 32 g
Fat: 11 g
Protein: 5 g
Fiber: 4 g