The best vegan pate using only the very healthiest ingredients. Low in calories and full of vitamins, antioxidants and minerals contained within the mushrooms, herbs, red onion, garlic and nutritious cashew nuts.
Easy to make and will satisfy every pate fan.
INGREDIENTS ------------------
1 tbsp vegan butter or cooking oil
1 red onion, chopped
4 cloves garlic, chopped
2 tbsp fresh rosemary, chopped
1 tsp dried savory
1 tsp chilli flakes
500 g [4 cups] chestnut mushrooms
1 tbsp soy sauce
1 can black beans (approx. 280g once drained)
1 1/2 cup cashews
1 tsp maple syrup
freshly ground pepper
unrefined salt
1 tsp balsamic vinegar
METHOD ------------------
Heat the vegan butter or oil in a large pan and over medium heat, add red onion, pinch of salt and sauté for 5 minutes. Add garlic and sauté for ca. 1 min.
Add half of the rosemary, savory & chilli flakes and sauté for 1 min.
Add mushrooms, soy sauce and the remaining rosemary; continue to sauté until mushrooms are cooked (ca. 5 min).
Set aside to cool down.
Add beans*, cashews and maple syrup to a blender and blitz until smooth. Add the cooked mushrooms, salt, black pepper, balsamic vinegar and blitz again. Try to leave a bit of texture.
Season to taste. Transfer to a glass or ceramic container, decorate with fresh rosemary & freshly ground black pepper. Enjoy with your favourite bread or with raw vegetables. For example as filling for chicory 'boats'.
* if using dry beans, approx. 105g of dried beans are equivanlent to 1 can containing typically 280g of cooked & drained beans.
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