Two vegan pâtés for the holiday season

It is the season to have great food at all meals and what’s better than two vegan pâtés that are not only delicious but super easy to make? Well, I’m sure not much sounds better than that. These two vegan pâtés are made with easy ingredients and they are also super fast to make. One is a mushroom & nut pâté, the other one a roasted smokey veggies pâté with some chickpeas. A truly delicious thing to serve as an entrée, as a side dish or just whenever you feel like having some delicious food. Check out the video recipe right here:

Ingredients to make these two vegan pâtés

Mushroom pâté

Alright, to make this pâté, you’ll need:

  • Mushrooms, onion & garlic
  • Nuts
  • Fines herbes, basil, salt & pepper
  • Olive oil

Smoked veggies pâté

For this one, you’ll need:

  • Eggplant, red bell pepper, onion, garlic & tomatoes
  • Smoked hot paprika, basil, salt & pepper
  • Chickpeas
  • Olive oil

You want other recipes that are also festive?

So last year I created a full series as well around christmas food and food that’s good to eat around the holiday season. I love eating food during the holiday season cause it’s usually when we go crazy and we eat super good food, so I love having different things to try every year. Last year, the menu consisted on some hummus, bruschettas and some super nice beet salad for the starters. Then, we went onto the delicious “beef” wellington with lentils and a great onion sauce. For dessert, I did some yogurt parfaits that I still think about today and that I might try again this year.

Two vegan pâtés

Prep Time10 mins
Cook Time1 hr 20 mins
Course: Appetizer
Cuisine: Healthy
Keyword: mushrooms, nuts, pâtés, smoked veggies
Servings: 6 people

Equipment

  • Food processor

Ingredients

Mushroom pâté

  • 2 cups mushrooms
  • 1 onion
  • 2-3 garlic cloves
  • 1/2 cup nuts
  • 1 tbsp fines herbes
  • 1 tbsp basil
  • Salt & pepper to taste
  • 1-2 tbsp olive oil

Smoked veggies pâté

  • 1 eggplant
  • 2 tomatoes
  • 1 red bell pepper
  • 4-5 garlic cloves
  • 1 onion
  • 1/2 cup chickpeas
  • 2 tbsp smoked hot paprika
  • 1 tbsp basil
  • Salt & pepper to your taste
  • 2-3 tbsp olive oil

Instructions

Mushroom pâté

  • Cut the garlic, onion and mushroom in dices.
  • In a pan, add some olive oil. When hot, cook the garlic & onion for 2-3 minutes.
  • Add the mushrooms & all the herbs and cook for 6-9 minutes till the mushrooms are throroughly cooked. Set aside
  • Roast the nuts for around 5 minutes then you can set them aside.
  • My food processor can't handle hot food, so I let the mushrooms & nuts cool down before putting them in.
  • Add all the ingredients in the food processor with a tad of olive oil and blitz for around 1 to 1 and a half minutes.
  • Put the pâté in a jar and make it very tight (put as much as possible in the jar). Close the lid then put it in the fridge for at least 2 hours before eating.

Smoked veggies pâté

  • Pre-heat the oven at 210ºC
  • Cut the veggies in big chunks and place them on a lined oven tray. Put some olive oil & salt & pepper and cook in the oven for at least 35 minutes or until the veggies start to roast.
  • My food processor can't handle hot food, so I let the veggies cool down.
  • Add all the veggies to the food processor with the spices and mix for at least 40 seconds. Add the chickpeas and mix again for 40 seconds approx till everything is well mixed.
  • Put the pâté in a jar and make it very tight (put as much as possible in the jar). Close the lid then put it in the fridge for at least 2 hours before eating.

How to eat

  • These pâtés are super good with some french baguette slices that you toasted before. Spread a bit on top and enjoy!

Notes

You can sterilize your jars. 
My pâtes were good for around a week in the fridge but make sure you don’t leave them in the fridge for too long! 

Liked this recipe? Pin it!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating