How to make vegetable pate

The pate It is an edible and generally spreadable paste, which is traditionally made either from liver and fat, or from minced meat, aa that is also added spices, herbs, wine and vegetables with the aim of providing more aroma and taste. It is very common in practically the majority of the countries, highlighting above all the one known as Foie gras, which consists of fattened goose liver, cut and cooked (although technically it can not be considered pâté).

Despite being a product that charms many people, being made with products of animal origin, it is normal to be a food that is far from the diet of a vegetarian or a vegan. What option to choose in these cases?

A simple solution is to elaborate a vegetable pate, easily to make at home and that in fact you can also find in herbalists and specialized dietetics shops. We explain what ingredients you need and the steps to prepare it in this note.

What do you need? Ingredients

  • 100 gr. of lentils
  • 80 gr. of mushrooms (chopped)
  • 1 medium-sized eggplant
  • 3 tablespoons olive oil
  • 2 garlic cloves (crushed)
  • 1 teaspoon mint (chopped)
  • Half lemon juice
  • Black pepper
  • Salt
  • Water

Steps to make the vegetable pate

  1. Preheat the oven to 180º C.
  2. Put water in a saucepan and boil the lentils in it, for 45 minutes or until soft. Remove the foam that forms or the skin of them. Once ready, let cool.
  3. Meanwhile, wash the aubergine and cut it in two. Serve with olive oil.
  4. Put it in the oven tray and bake for 15 to 20 minutes, or until soft.
  5. Once the eggplant is ready, remove the meatiest part and finely chop it.
  6. In a pan put 2 tablespoons of olive oil and sauté the mushrooms, along with the crushed garlic.
  7. In the same pan mix the eggplant and lentils, and add the well chopped mint, lemon juice, salt and pepper.
  8. Ready!

Image | Brocco TopicsVegan Vegan Recipes

Vegetarian Pate / Faux Gras / Vegan Foie Gras (Pate Chay) (July 2024)