Vegan Pâté
The perfect vegetable pâté that you can make without a meat grinder. Vegan, vegetarian, egg-free, perfect as a spread for bread or an addition to lunch or dinner. A quick, healthy recipe you can make in one pan. It is thick thanks to nuts and millet, and if you use frozen vegetables, preparation will only take a few minutes! Recipe for vegetable pâté for Easter and beyond.
How you can modify the recipe:
- You can buy fresh vegetables, peel them and cut them into slices or cubes BUT it is much easier to buy a package of frozen julienne mix. Place it in a strainer, pour cold water over it to remove the ice and throw it into the pan! This will save you a lot of time.
- You can replace hazelnuts with any ground nuts.
- You can replace rapeseed oil with olive oil or butter (if you don’t care about the vegan version).
- Instead of water, you can pour broth over the groats and vegetables.
- Remember to taste the mixture before baking. You may need to add more soy sauce, salt or pepper.
What vegetables are added to the pâté?
Add onion, garlic, carrot, leek, celery and parsley to the pate.
What spices to use for vegetable pâté?
Add soy sauce (light, dark or mushroom), bay leaves, allspice, nutmeg, parsley, lovage, thyme, marjoram, pepper and salt to the pate.
How to store vegetable pâté?
Covered tightly, the pâté can be stored in the refrigerator for up to 4-5 days.
Vegetable pâté is perfect for people on a vegan, vegetarian, flexitarian and pescatarian diet. Vegetarian pate does not contain gluten. The proportions given below will give us 1 loaf pâté (12×28 cm), i.e. approx. 24 portions of 50 grams each.
Read the step-by-step recipe on how to prepare vegetable pâté and watch the video below the recipe.
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Vegan Pâté
Veggie Pâté Recipe
Ingredients
- 500 ml water
- ¾ cup millet groats (dry
- 1 cup hazelnuts (ground)
- 100 ml oil
- 1 onion
- 2 carrots*
- 2 parsley roots*
- 1 leek*
- 3 ribs celery* (or a small piece of celeriac)
- 3 cloves garlic
- 4-5 tbsp soy sauce
- ½ tsp allspice (or 3-5 grains)
- 3 bay leaves
- 1 tsp marjoram
- 1 tsp dried parsley
- 1 tsp dried lovage
- ½ tsp thyme
- ½ tsp nutmeg
- salt
- pepper
- oil/olive oil (to grease the mold)
* You can replace vegetables (carrots, parsley, leek, celery) with a package of frozen vegetables – julienne mix (approx. 450 g)
Instructions
- Cut the onion into slices and fry. Then add garlic, spices, soy sauce and peeled and chopped vegetables. Fry until the vegetables soften slightly. Then add ground nuts and millet. Pour water, stir, cover and cook over low heat for about 10 minutes. When the groats are soft, taste and add more salt, soy sauce and/or pepper if necessary.500 ml water, ¾ cup millet groats, 1 cup hazelnuts, 100 ml oil, 1 onion, 2 carrots*, 2 parsley roots*, 1 leek*, 3 ribs celery*, 3 cloves garlic, 4-5 tbsp soy sauce, ½ tsp allspice, 3 bay leaves, 1 tsp marjoram, 1 tsp dried parsley, 1 tsp dried lovage, ½ tsp thyme, ½ tsp nutmeg, salt, pepper
- Set the cooked mass aside to cool slightly, remove bay leaves and then blend. Place the blended mass in a cake tin lined with baking paper and greased with oil or olive oil so that the bottom will be slightly fried and not soaked. Place the pâté in the oven preheated to 200 °C (392°F) and bake for approx. 40 minutes so that a golden crust forms on the top of the pâté. Leave the baked pâté to cool completely before cutting it, preferably overnight.oil/olive oil
Video
Nutrition
Percent Daily Values are based on a 2,000 calorie diet
