Vegetable Pâté
Pâté is a spreadable paste often made with liver, or other animal parts; herbs and spices; and wine. This recipe produces a flavor that’s just as rich and delicate, but with only ingredients that you can feel good about ingesting. Enjoy with crackers or bread!
Prep: 25 mins
Yield: 4 servings
Ingredients
Ingredients
Plant-Based Bouillon
- 1 cup diced onion
- 1 cup thinly sliced celery
- 1 ½ cups thinly sliced carrots
- 1 cup sliced cabbage
- 1 cup sliced shiitake mushrooms
- 10 cups water
- 1 strip kombu seaweed
- 1 bay leaf
- 2 sprigs fresh thyme
- 2 Tbsp nutritional yeast
Vegetable Pâté
- 1 ½ cups sliced white bottom mushrooms
- 1 medium shallot, diced
- 2 garlic cloves, crushed
- 2 cups plant-based bouillon
- 1 bay leaf
- 5 parsley stems, chopped
- 1 thyme sprig
- ¼ cup cooked beetroot
- ¾ cup roasted walnuts
- 4 cups cooked lentils
- 2 Tbsp tamari
- Salt to taste
Instructions
Instructions
Plant-based Bouillon
- 1. In a saucepan, sauté onion for 2–3 minutes. Add celery, carrots, cabbage, and mushrooms, and cook for 3 minutes.
- 2. Add water, kombu, bay leaf, thyme, and nutritional yeast. Simmer for 35 minutes, avoiding boiling (kombu will become bitter at higher temperatures).
- 3. Let it rest before straining vegetables. Set bouillon aside.
For the Vegetable Pâté
- 1. In a heated skillet, sauté mushrooms, shallot, and garlic with a tablespoon of the vegetable bouillon. Add a pinch of salt.
- 2. Cook until vegetables are golden brown, mixing occasionally to avoid burning.
- 3. Add remaining bouillon, bay leaf, parsley, and thyme. Let it simmer until nearly all of the liquid is reduced. Remove the bay leaf.
- 4. In a blender, process the vegetable mixture along with the beetroot, roasted walnuts, cooked lentils, and tamari. Add salt to taste.
Cooking Tips
Cooking Tips
- 1. Serve on whole-grain bread or crackers.
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