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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 vegetariand and plantbased cooking and this quickly became my speciality. I still cook everything,, I’m a chef after all! But my preference will ALWAYS be plantbased.

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