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2 Comments This delicious vegetarian pate is made with walnuts and sun dried tomatoes. Super easy to make and perfect for spreading on a crusty sandwich!
Vegetarian pate
Now this vegetarian pâté is adapted from a recipe by Green Kitchen stories and comes from one of their books. I forgot which one by I believe it was one of their first cookbooks made. It’s pretty simple to make and can be adjusted easily too as I have since done on many occasions. You don’t need a lot of ingredients for this basic recipe. Just walnuts and sun dried tomatoes. Simple ingredients but with a delicious result.
For making this vegetarian pate you need to soak the walnuts overnight. I tend to forget doing that so an alternative would be to pour boiling water over the nuts and let it sit for a few hours. The sun-dried tomatoes are best used from a jar with oil. The dried version you can also find in the supermarket needs to be soaked as well. So if you want to make this quick, go for the oil version.
Once the walnuts are soaked, drain them and briefly rinse. Pat them dry with kitchen paper before adding to the food processor. Add the tomatoes, a bit of sage and some salt and pepper. Turn into a smooth paste and your vegetarian pate is done! Now in terms of added flavor you can add a tablespoon of tomato paste to the machine for a bit more of the tomato flavor.
With mushrooms
Now ever since I made this first vegan version of the pate I like to add some cremini mushrooms to the vegan pate recipe. In order for the fresh mushrooms to work I first briefly sauté them on medium heat in vegetable oil. Once cooked and golden brown I add it to the food processor as well. Make sure you either drain the excess liquid from the mushrooms or let it evaporate before adding to the food processor. I also love adding some fresh thyme and fresh garlic to the mushrooms in the pan. If you want a more cheesy version you can add some nutritional yeast as well. It’s a perfect appetizer when served on toast. Sprinkle with some sunflower seeds for added crunch. It’s a wonderful spread on a piece of crusty bread or slices of baguette.
How long can I keep the vegan mushroom pate?
Does the flavor resemble liver pate?
What can I add to the vegetarian pate?
Vegetarian pate with walnuts and mushrooms
Ingredients
- 200 gram walnuts soaked overnight
- 200 gr sundried tomatoes on oil – drained
- 3 tbsp oil divided
- 200 gr chestnut mushrooms sliced
- 1 clove garlic crushed
- 2 sprigs thyme
- few leaves of sage
- seasalt
- black pepper
Equipment
- Food processor
Titel
- Make sure you soak the walnuts overnight. Once soaked, drain, pat dry with paper towels and set aside.
- Heat a large skillet with the oil and add the garlic, mushrooms and thyme. Sauté until golden and drain the liquid from the mushrooms.
- Place all ingredients with 2 tbsp of olive oil in a foodprocessor or use a stick blender. Mix until it is relatively smooth. Add some water if you find it is too thick.
- Put into a airtight jar.
- You can keep it in the fridge for about a week
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
I love sandwiches, too. This pate is neat — perfect sandwich spread. Unless I’d eat it by the spoonful first, of course. 🙂
Haha… Yes that is a real danger with this delicious pate. But than it’s easy to make so quick to make a new batch.. 🙂