“Food, to me, is always about cooking and eating with those you love and care for.”

~ David Chang

Vegan Faux Gras Pâté

 

Vegan Faux Gras Pâté

Vegan Faux Gras Pâté

This is perfect for your apéro or festive starter. It’s perfect for vegan, vegetarian and gluten free diets! A smooth light pâté packed with rich savoury flavour on toasted country grain baguette. Ideal for family lunches, picnics, graze boards, lunch and brunch and any old time you feel a snack attack coming on. Serve with pickled beetroot and chutney.
Course Antipasto, Apero, appetiser, Appetizer, Lunch, starter
Cuisine European, French, Global, Mediterranean

Ingredients
  

  • 1/2 small onion peeled and chopped.⠀
  • 1 stick celery sliced⠀
  • 1 small carrot thinly sliced⠀
  • 2 tbsp olive oil⠀
  • 2 cloves of garlic peeled and chopped⠀
  • 250 g Paris or button mushrooms chopped⠀
  • 1 tbsp soy sauce ⠀
  • 1 tbsp balsamic vinegar⠀
  • Splash of booze of choice optional⠀
  • 400 g cooked lentils drained if tinned⠀
  • 150 g mixed hazelnuts and walnuts⠀
  • 4 tsp mixed herbs ⠀
  • 1 tbsp Extra fresh chopped parsley to finish⠀
  • Salt and black pepper⠀

Instructions
 

  • Saute onion, carrot, celery in the olive oil til soft.
  • Add garlic and mushrooms.
  • Cook for a further minute.
  • Tip ALL the ingredients (except for parsley) into a food processor and process until smooth.
  • Add a handful of chopped parsley at the end and process again for 30 seconds.
  • Spoon into clean serving jars and pop in the fridge for a couple of hours.
  • Finish the top with a little melted vegan spread if you wish, and a few herbs to make it look pretty for serving.
  • Spread on toasted baguette or crackers with your favourite greens and pickles. **see note for my Quick Pickles recipe!
    Faux Gras Vegan Pâté With Quick Pickled Vegetables By Aly Challoner-Jonesi

Notes

Note : This pâté is really delicious when served with pickles or a chutney. I've the perfect Quick Pickle recipe for you right here.. for pretty much any vegetable! Flavour as you wish. I like mine with plenty of bayleaves, mixed peppercorns and a hint of chilli.  
Keyword faux gras, pâté, Pickles, Plantbased, Vegan
Aly Challoner-Jones Digital Coach & Trainer Annecy France

ABOUT ALY

I began my career in restaurants and hotels, and quickly progressed to the role of private chef on superyachts and in private households. In my late teens, I developed a passion for meat free cooking and this quickly became my speciality throughout my cooking career.

I continue to cook today, teaching people to create fabulous meat free meals via Aly CJ Cooks Club and Online Vegan Cookery School.  I also provide vegan consultancy for hospitality professionals and Private Chefs everywhere. It’s all about education and choice. Teaching, no preaching!

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Let me know if you make the recipes on my website. Tag me on Aly CJ on IG hashtag #alycjcooks  or Aly CJ on Twitter and Pinterest loves all pins veggie! I’d love to see what you create ❤️