Vegan Pâté

Vegan Pâté

It looks like meaty pâté so you can easily trick your carnivore friends and family with this simple plant based recipe. I also like to make 'sausage' rolls using flaky pastry and the pâté. They look like sausage rolls, but little piggies enjoy these 🙂

A rich and smooth pâté which is fantastic smothered on french bread, with roasted veg and my quick Japanese style pickled veg, a drizzle of spicy sauce and a squeeze of vegan mayo - the ultimate sandwich Vietnamese style, known as a Bahn mi - amazing!

AuthorMoofremamaCategory, DifficultyBeginner
pâté, pate, bahn
Yields1 Serving
Prep Time5 minsCook Time15 minsTotal Time20 mins

Ingredients

 1 onion
 200 g Cooked red kidney beans
 200 g chopped mushrooms
 3 cloves of garlic peeled and crushed
 1 tbsp soy sauce
 1 tbsp virgin olive oil
 1 bay leaf
 1 tbsp sherry or white wine
 1 red or green chili pepper
 1 tsp crushed black pepper
 2 tsp mixed dried herbs
 1 slice toast - blitzed into breadcrumbs

Method

1

Gently fry the onions, garlic and chili pepper until soft and golden - about 5 minutes on a moderate heat.

2

Now add the rest of the ingredients except the breadcrumbs and cook for 5-10 minutes or until the mushrooms are cooked.

3

Remove the bay leaf and the chili pepper if you don't like it spicy.

4

Add the toast crumbs.

5

Whizz in the food processor until you reach your preferred desired consistency. I like it course so only a few seconds. The longer you process the smoother it will be.

6

I mix half without the chili pepper and transfer to a small dish or bowl. Add the chili pepper to the remaining half of the mixture and whizz again. Spicy and nicey!

Ingredients

 1 onion
 200 g Cooked red kidney beans
 200 g chopped mushrooms
 3 cloves of garlic peeled and crushed
 1 tbsp soy sauce
 1 tbsp virgin olive oil
 1 bay leaf
 1 tbsp sherry or white wine
 1 red or green chili pepper
 1 tsp crushed black pepper
 2 tsp mixed dried herbs
 1 slice toast - blitzed into breadcrumbs

Directions

1

Gently fry the onions, garlic and chili pepper until soft and golden - about 5 minutes on a moderate heat.

2

Now add the rest of the ingredients except the breadcrumbs and cook for 5-10 minutes or until the mushrooms are cooked.

3

Remove the bay leaf and the chili pepper if you don't like it spicy.

4

Add the toast crumbs.

5

Whizz in the food processor until you reach your preferred desired consistency. I like it course so only a few seconds. The longer you process the smoother it will be.

6

I mix half without the chili pepper and transfer to a small dish or bowl. Add the chili pepper to the remaining half of the mixture and whizz again. Spicy and nicey!

Vegan Pâté