VEGAN PATE RECIPE

Hi everyone! I am bringing you some serious delicious vegan pate recipe perfect for Christmas time, this vegan aubergine pate is super delicious and the perfect starter for this festive period, everyone will love it, is creamy savory, healthy and vegan!

Vegan Pate Recipe, Vegan Aubergine Pate Recipe, Plant based Pate Recipe, Pâté Vegan, Aubergine Vegan Pâté Recipe, Homemade Pâté Vegan

I made this vegan pate recipe with different roasted veggies and chickpeas. The sun-dried tomatoes are bringing a lot of flavor to this pate, it is really important to soak them in hot water to get a nice texture.

Vegan Pate Recipe, Vegan Aubergine Pate Recipe, Plant based Pate Recipe, Pâté Vegan, Aubergine Vegan Pâté Recipe, Homemade Pâté Vegan

This vegan pate recipe has a really delicious flavor, it has a similar flavor than the chorizo but much softer, really savory, this vegan aubergine pate works really well with the capers and the pumpkin seeds gives a nice crunchy texture. I love as well the flavor of the oregano with this aubergine pate.

I find this recipe great for Christmas time, you can serve it as starter and if there is something left you can keep it in a air-tight container and it will stay fresh for 3 days. I really hope you like it!


INGREDIENTS:


an aubergine

a red bell pepper

3 small carrots

3 garlic cloves

1/3 cup olive oil

1/2 tsp Himalayan salt

1/3 tsp ground pepper

1 cup boiled chickpeas

10 sundried tomatoes

toppings:

1/3 cup capers

1/3 cup pumpkin seeds

some fresh oregano


preparation time: 30 minutes

total time: 40 minutes

serving size: 6 serves


METHOD:


Preheat the oven to 200ºC.

In a bowl add some boiling water and then pour the sun-dried tomatoes, we want to soften the sun-dried tomatoes.

Cut into cubes the aubergine, red bell pepper and carrots, pour the veggies into a baking tray, put as well the garlic cloves, pour the olive oil, salt and pepper, mix it well and cook it for around 10 minutes at 200ºC.

After 10 minutes add the chickpeas and stir to make sure that the chickpeas absorb the flavors, cook for another 10 minutes, you just want the veggies soft and roasted.

Once veggies and chickpeas are ready, add them to the food processor, add as well the sun-dried tomatoes and 3 tbsp of the water where you soaked your sun-dried tomatoes.

Blend it well until you get the texture of a pate, add a bit more water it necessary, but it shouldn’t.

I served with some delicious slices of bread, so yummy! then top it with capers, pumpkin seeds, and some fresh oregano leaves, everyone will love this starter. Enjoy!

Vegan Pate Recipe, Vegan Aubergine Pate Recipe, Plant based Pate Recipe, Pâté Vegan, Aubergine Vegan Pâté Recipe, Homemade Pâté Vegan

You may also like

4 comments

Dana September 8, 2018 - 6:49 pm

I’m confused about the part where you say
Once the veggies are ready, add them to veggies and chickpeas from the baking tray to the food processor,
Aren’t the veggies already all combined with the chickpeas? Am I missing something?
Looks delicious though!

Reply
The White Chestnut September 9, 2018 - 6:58 pm

Hi Dana,

You were right hahaha sorry, I just made an update for the recipe.
Let me know if you have any questions and I hope you love it! 🙂 I really enjoy making this recipe.
Have a great week!

Beli

Reply
Safiya Motala May 4, 2018 - 10:24 pm

This is a beautiful recipe, I love trying new vegan pate recipes and I’m looking forward to trying this one out too!

Reply
The White Chestnut May 5, 2018 - 9:27 pm

Thanks Safiya! Let me know if you like it! ?

Reply

Leave a Reply