There are some amazing vegetable terrines that are baked in a bain marie. Most use gelatin as a binder, but with some experimentation it should be easy to sub in agar. I bet that there are some vegetable combinations that will self-set sans gelling agents. I've been meaning to experiment by making smaller test batches and dialing in the temp and duration. Ideally, I would like to find a low and slow method that minimizes the breakdown of the flavors. A properly made veg terrine loaf is the ideal showcase for fresh vegetables as well as a gorgeous centerpiece for all those dinner parties we are having at the moment.