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Recipes » Dips & Spreads » Vegetable Pâté
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Vegetable Pâté
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

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.

Serve on whole-grain bread or crackers.

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