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Recipes » Dips & Spreads » Vegetable Pâté
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Vegetable Pâté

Ingredients

Plant-Based Bouillon

  • 1 cup diced onion
  • 1 cup thinly sliced celery
  • 1 ½ cups thinly sliced carrots
  • 1 cup sliced cabbage
  • 1 cup sliced shiitake mushrooms
  • 10 cups water
  • 1 strip kombu seaweed
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 2 Tbsp nutritional yeast

Vegetable Pâté

  • 1 ½ cups sliced white bottom mushrooms
  • 1 medium shallot, diced
  • 2 garlic cloves, crushed
  • 2 cups plant-based bouillon
  • 1 bay leaf
  • 5 parsley stems, chopped
  • 1 thyme sprig
  • ¼ cup cooked beetroot
  • ¾ cup roasted walnuts
  • 4 cups cooked lentils
  • 2 Tbsp tamari
  • Salt to taste

Instructions

Plant-based Bouillon

  • 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.

Cooking Tips

  • 1. Serve on whole-grain bread or crackers.

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