vegan pate

This vegan pâté is so delicious! It's rich, veggie-packed, loaded with flavor and wonderful spread on bread or crackers. It's also really easy to make. 

Vegan Pâté

(50 grams) Raw Cashews (soaked for 1 hour)

Head Garlic

tsp Olive Oil

Large Carrot (peeled and chopped)

Large Portobello Mushroom (chopped)

Medium Red Bell Pepper (deseeded, sliced)

(150 grams) Butternut Squash (peeled and chopped)

Tbsp Olive Oil

tsp Sea Salt

tsp Ground Black Pepper

Paprika

tsp Cayenne Pepper

Can (15 ounces 425 grams) Chickpeas (Drained)

Sun Dried Tomatoes

Lemon

Tbsp Capers

Chili Flakes

Water

Parsley

Bread

First, soak your cashews. Add the cashews to a bowl. Pour over hot water from the kettle and then leave them to soak for 1 hour. After an hour, drain and rinse them and they&#8217;re ready to use. 

Add peeled and chopped carrot, chopped mushroom, sliced red bell pepper and chopped butternut squash to a mixing bowl along with olive oil, sea salt, black pepper, paprika and cayenne pepper and toss to combine. 

Then peel a head of garlic and slice off the tips. Place it into foil, pour over a teaspoon of olive oil and rub it into the garlic (see photos in the blog post or our full tutorial for roasted garlic). 

Add the veggies and the head of garlic (wrapped in foil) to a roasting pan and roast in the oven for 30 minutes. 

When the veggies and garlic are roasted and the cashews have finished soaking, add all the veggies, roasted garlic cloves (pop the roasted garlic cloves out of their skins) and cashews to the food processor along with chickpeas (drained), sun-dried tomatoes, olive oil, lemon juice, capers and chili flakes and process until smooth. 

If the consistency is too thick add 1-2 tablespoons of water and process again until smooth. 

Serve this pâté topped with fresh chopped parsley and spread on toasted slices of baguette or ciabatta. It&#8217;s also delicious spread on crackers. 

Faux Gras - the ultimate vegan walnut pate everyone will love! All you need are some omega rich walnuts, spices, a little agar powder or tapioca + a powerful blender for the most incredible creamy smooth texture.

Vegan Walnut Pate - Faux Gras

walnut pieces ((raw

water

Tbsp tamari

lemon juice

yeast

Tbsp agar agar ((tapioca

onion powder

garlic powder

1.5 tsp smoked paprika

extra virgin olive oil ((optional))

Add all the ingredients to a powerful blender and puree until smooth and creamy.

Transfer to a small sauce pan and bring to a simmer. Cook 3 to 5 minutes until it starts to thicken. (It will continue to thicken and set as it cools off)

Pour the pate mixture in a glass container and finish with a drizzle of olive oil over the top. Cover with a lid and efrigerate for a couple of hours or until completely set.

Remove the lid and place a small plate on top of the container. Carefully turn it upside down and give it a tap if needed for the pate to slide down on the plate. Alternatively serve out of the container.

Garnish with fresh herbs and serve with fresh crusty bread, tomatoes or cornichons.

Remember to omit oil to make the recipe Plantricious + WFPB compliant.

WFPB + Plantricious

This delicious Vegetarian Pate recipe has all the flavors and texture of pate but is completely meat-free. Made of roasted Portobello mushrooms, assorted beans and tofu, this Vegetarian Pate or Faux Gras is full of savory flavor and meaty texture. The recipe is really straightforward and easy to adjust depending on your preference for a softer, creamier pate or grainier, more meat-like texture. Enjoy scrumptious vegan foie gras with crusty French bread, spread on crackers, as a dip with chips or in a Vietnamese sandwich with this easy Vegetarian Pate recipe.

Vegetarian Pate / Faux Gras / Vegan Foie Gras / Pate Chay

lb baby Portobello mushrooms

Tbsp vegetable oil

salt black pepper

Tbsp chopped shallots

thyme (, washed)

oz medium firm tofu

garbanzo beans

white beans

bread crumbs

soy sauce

tsp black pepper

tsp salt

tsp vegetable oil (,

Preheat the oven to 400 F (204 C).

Transfer the Portobello mushrooms into a large colander. Gently rinse with cold water and drain well. Cut the mushrooms into chunks or simply quarter each one.

Transfer the mushrooms into a large baking pan. Spread everything out, making an even layer. Drizzle with vegetable oil. Sprinkle with 1/8 tsp salt and ground black pepper and the chopped shallots.

Bake in the oven for 10 minutes. Remove from the oven and let cool for 15 minutes.

Remove the leaves from the fresh thyme.

Cut the tofu into small cubes.

Transfer the garbanzo beans and white beans into a small colander. Wash off the canning liquid by rinsing with cold water. Toss the beans in the colander a few times to remove the excess water.

In a large food processor, add the beans, tofu cubes, roasted mushrooms, bread crumbs, thyme leaves, soy sauce, 1/4 tsp ground black pepper and 1/2 tsp salt.

Process for 30 seconds. Stir the mixture. Process for another 30 seconds. Repeat this cycle again for pate with medium texture. The total processing time is 2 minutes.

For pate with silkier more mousse-like texture, process at intervals for a total of 3 minutes or more.

Brush vegetable oil into 4 (8 oz)&nbsp;ramekins, coating the inside completely. Spoon the pate into the ramekins filling each about 3/4 full. Use a spoon or spatula to smooth out the top.

Preparing the Pate

Transfer the ramekins into a medium baking pan. Cover the ramekins with foil.

Bake&nbsp;at 400 F (204 C) for 20 minutes.

Remove from the oven and let cool for 10 minutes.

Baking Method

Fill a steamer basin 2/3 full with water and bring to a rapid boil.

Steam over Medium High heat for 20 minutes.

Remove from the steamer and let cool for 10 minutes.

Steaming Method

Cover the ramekins with plastic wrap and place into the refrigerator. Chill for at least 2 hours.

After Cooling

For casual serving, garnish the Vegetarian Pate with thyme and serve from the ramekins.

For fancier serving, unmold the Vegetarian pate onto a plate. Smooth out the pate using a butter knife. Garnish with more thyme.

Spread the Vegetarian Pate on French bread or crackers. Enjoy as a vegetarian dip with chips. Make into an awesome vegetarian sandwich by adding fresh cucumbers, carrot and radish pickles, jalapenos, and cilantro in a crusty roll.

Store any remaining portions in the refrigerator for up to 1 week. Freeze for up to 3 months.

Serving the Pate

https://www.youtube.com/watch?v=-_DLjEtNvoc

Sharing an easy Vegetarian Pate recipe made with Portobello mushrooms, beans and tofu. This meat-free pate has great texture and is so flavorful, you won't even know it's meat-free. Give the recipe a try!

Written recipe: http://runawayrice.com/appetizers/vegetarian-pate-faux-gras/

Tools used in this video:

Calphalon Nonstick Bakeware, Baking Sheet, 12-inch by 17-inch http://amzn.to/2DaViuW

Cuisinart DLC-2011CHBY Prep 11 Plus 11-Cup Food Processor http://amzn.to/2D0XDoP

HIC Ramekins, Fine White Porcelain Souffle, 4-Inch, 8-Ounce Capacity, Set of 6 http://amzn.to/2FBSplp

30 CM Stainless Steel 3 Tier Steamer Pot Steaming Cookware http://amzn.to/2Fzro23

Oneida 4-Piece Cheese Spreader Set, Stainless Steel http://amzn.to/2FBSIN5

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Ingredients:

1 lb baby Portobello mushrooms
1/2 Tbsp vegetable oil
1/8 tsp salt and ground black pepper
4 sprigs thyme
8 oz medium firm tofu
1/2 cup canned garbanzo beans
1/2 cup canned white beans
1/3 cup bread crumbs
1 Tbsp soy sauce
1/2 tsp salt
1/4 tsp ground black pepper

Yields:  8 servings

Nguyên liệu:

450 g nấm baby Portobello
½ m. canh dầu ăn
1/8 m. cà phê muối và tiêu xay
4 cọng xạ hương (thyme)
225 g đậu hũ vừa
90 g đậu garbanzo, trong lon 
90 g đậu trắng, trong lon
35 g vụn bánh mì
1 m. canh xì dầu
½ m. cà phê muối
¼ m. cà phê tiêu xay

Được: 8 phần ăn


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Music
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Licensed under Creative Commons: By Attribution 3.0
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Vegetarian Pate / Faux Gras / Vegan Foie Gras (Pate Chay)

A delicious savoury spread with the rich earthy, umami flavours of mushrooms and pine nuts. Perfect on a sandwich or an appetiser at special occasions.

Mushroom Pâté (Vegan)

olive oil

brown onion (diced)

garlic (minced)

450 g portobello mushrooms (sliced)

pine nuts

thyme leaves

tsp miso paste

beef stock

nutritional yeast

panko breadcrumbs

lemon (juiced)

g vegan butter

Add olive oil to a saucepan and sauté the onion until transparent. Add the garlic and pine nuts and cook for 3 mins.

Add the mushrooms and thyme, and cook for a further 3-5 minutes until mushrooms have completely softened.

Dissolve miso paste and vegan beef stock in water. Add the nutritional yeast to the breadcrumbs, mix, then soak in the water/stock mixture, then add to the mushrooms in the pan along with the lemon juice and soy sauce.

Cook over gentle heat until no free liquid remains. Combine in a blender and blitz. If your blender is struggling, add the tiniest splash of water and loosen the mixture with a spoon before resuming. Continue until you have reached the desired consistency (little lumps are fine) but if you prefer smooth, just keep blitzing. Taste and season with salt and pepper as desired.

Spoon into a serving dish, then melt vegan butter and pour over the top (substitute with olive oil if preferred). Cover and refrigerate until firm (at least 4 hours).

Serve as an appetiser with crostini or use as a sandwich filling. It will keep in the fridge for about 5 days.

I’ve tried a few similar recipes but this one is the best for sure

Prepared this for a pal and she requested the recipe 🙂

This is so packed full of flavour! I seriously want to eat it on everything (or maybe just straight from the jar with a spoon). 

Delicious, Liz!

Delicious! I made a whole pot of this  aromatic pâté so we could eat it during the Christmas time ✨ love it

Delicious and much appreciated by vegan family and friends over the festive season!

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