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!
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.
