Vegetable terrine

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

Thaw the peas to room temperature.

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

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.

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.

Serve sliced, hot or cold.