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!

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.

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!

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!