Source: Enlitened Kosher Cooking by Nechama Cohen

Cauliflower, broccoli, carrots, and pumpkin make this a festive vegetable casserole.

Servings

10 oz Broccoli, chopped, frozen, 10oz package
1 frozen cauliflower, 10oz package
4 oz Pumpkin, canned, unsalted (or 1/2 lb fresh pumpkin)
1 cup sliced carrots , peeled and pureed
1 tbsp olive oil
5 tbsp whole wheat flour (or spy flour)
2 tbsp Margarine, 80% fat, unsalted
5 tbsp Meat Extender
1.5 cup water (or low-fat milk)
0.5 cup light mayonnaise
0.12 cup yellow mustard
3 eggs
3 egg whites

1 Preheat oven to 375 degrees F. Line a deep, 9-inch round pan with baking paper.
2 Steam vegetables separately and drain well.
3 Mash them either by hand, hand mixer or processor, each color in a separate bowl. Do not process too much--leave some pieces.
4 In a saucepan on a low setting, heat the oil and margarine, add the flour and mix into a roux, constantly stirring with a wooden spoon.
5 Mix soup powder with water and add to the roux mixture, stir and remove from the heat.
6 In a bowl, mix together the mayonnaise, mustard, and eggs, combining well.
7 Return roux to low heat and add in the mayonnaise mixture. Continue stirring until thick with a wooden spoon. Do not allow roux to come to a boil. Divide roux into 3 and mix each third by hand with 1 of the 3 kinds of vegetables.
8 Layer the 3 mixtures in the prepared pan and bake uncovered for 15 minutes.
9 Lower the heat to 350 degrees F and bake for an additional 30-40 minutes.

This is best prepared a day in advance and should not be too hot when slicing. When ready to serve, run sharp knife around the outside of the terraine. Cover the pan with a plate and invert. Remove the baking paper. This is most attractive when brought to the table whole.