Delicious plant-based mushroom paste!
The word pâté often tends to be the first thing that comes to mind when you think of a greasy spread made from animal stuff. But have you ever tried a mushroom pâté? It’s one of the tastiest spreads you’ve ever tasted, it doesn’t spike your cholesterol, it’s easy on the stomach and it’s full of goodness and goodness. Instead of meat, the mushroom pâté features champignons, complemented by nutrient-rich pulses. Plus a few nuts and tangy herbs. The preparation is no rocket science either. Wash, peel, chop, roast and pop in the combine! It’s that easy! So you can try it for yourself, we’re sharing this amazing recipe with you!
Servings: for three to four people
Preparation time: 40 minutes
Difficulty: Easy
To prepare you need:
- 250 g white or brown champignons
- 1 eggplant
- 1 medium-sized carrot
- 1 garlic clove
- 1 can (250 g) of white beans or chickpeas (you can cook the pulses yourself if you prefer).
- 35 g walnuts
- 6 oil-free sun-dried tomatoes (optional)
- 1 tbsp olive oil (optional)
- handful of fresh parsley
- salt and pepper to taste
How to make vegetable pâté?
Preheat the oven to 200 degrees and line a baking tray with baking paper. While the oven heats up, prepare the vegetables. To do this, wash and chop the mushrooms and eggplant and peel and chop the onion and carrot. Cut off the “hat” from the garlic clove. Place the vegetables on the baking tray and add the unpeeled garlic cloves. Roast the vegetables in the oven at 200°C for 25-35 minutes, stirring occasionally (after about 15 minutes). When the vegetables are soft, place them in a food processor and add the white beans or chickpeas, seasoning, fresh parsley and squeeze the garlic cloves out of the garlic cloves. Add the sun-dried tomatoes, if desired. If the tomatoes are too dry to use, let them soak in hot water for 5-10 minutes before using, this will soften the texture. Then blend in a food processor until smooth. Enjoy the pâté to your taste. For example, try it with sourdough tartar bread. The pâté will keep nicely in an airtight container in the fridge for at least a week.
