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Vegetarian pate recipe

Vegetarian pate recipe

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  • Dish type
  • Starters
  • Pâté
  • Vegetarian pâté

This is a cooked pate made with veggies and seeds. It's filling and great to make when you're expecting some vegetarian guests. It's up to you if you want to change the herbs for spices, such as curry or chilli powder.

79 people made this

IngredientsServes: 16

  • 145g sunflower seeds
  • 60g wholemeal flour
  • 4 tablespoons Vegemite
  • pinch salt
  • 120ml vegetable oil
  • 30ml lemon juice
  • 1 potato, peeled and chopped
  • 1 large carrot, peeled and sliced
  • 1 onion, chopped
  • 1 stick celery, chopped
  • 1 clove garlic, peeled
  • 355ml water
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dry mustard

MethodPrep:10min ›Cook:1hr ›Extra time:1hr chilling › Ready in:2hr10min

  1. Preheat the oven to 180 degrees C / gas mark 4. Lightly grease an baking dish.
  2. Blend all the ingredients together in a food processor until almost smooth.
  3. Spoon the mixture into the baking dish and cook for one hour, or until bubbly and lightly brown.
  4. Cool before serving with toast or crackers.

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Reviews & ratingsAverage global rating:(32)

Reviews in English (29)

It was great once i'd finished. there is too much water in the recipe. Great pate in the end but please half the water and add water until you get the right consistency. i.e. like porridge .... Check/compare the water content. Great taste and texture in the end. I was able to cut it and freeze. Great from frozen. Oh... I added a few chilli flakes and extra herbs and sunflower seeds. I'll Try currying it next time.-19 Jun 2014

Seriously nice! I used half the amount of water, as suggested by others, and used 4 teaspoons of Marmite instead of 4 tablespoons of Vegemite.-15 Sep 2017

by MAE913

This was very good! I didn't have any sunflower seeds so I substituted 1 cup of peanuts instead and it turned out great. I also only put in 1/4 cup of oil to reduce the fat content, especially since I used peanuts. Other then that I followed the recipe pretty close and found that it actually makes 4 cups (before being cooked) so I divided it into four different containers, baked one and froze the other three. After baking let it cool to room temp and it can be shaped into a ball or log for a nice presentation, sprinkle top with dried parsley and paprika too. Next time I will add some cayenne pepper for a little extra zip. Thanks for the recipe!-16 Jan 2003

  • 1 onion (chopped)
  • 1 tablespoon margarine
  • 2 pounds fresh mushrooms (finely chopped)
  • 4 cloves garlic (minced)
  • 2 tablespoons parsley (chopped fresh)
  • 3/4 teaspoon rosemary
  • 1 1/2 cups bread crumbs
  • 2 tablespoons lemon juice
  • Salt (to taste)
  • Pepper (to taste)

In a large saucepan, heat the margarine and cook the onion for 5 to 6 minutes, until soft.

Add the mushrooms and cook for another 8 to 10 minutes, until well cooked.

Remove the mixture from the heat and add the garlic, chopped parsley, rosemary, bread crumbs and lemon juice.

Season with salt and pepper to taste.

Transfer to a blender or food processor and pulse until desired consistency is achieved. The pate should be finely pureed until it has a smooth texture.

Vegetable Pâté Recipes

Keep in mind that there’s a difference between vegetarians and vegans: vegetarians don’t eat meat, while vegans don’t eat any animal products, including dairy. Among the three recipes below, one is vegan and the other two are vegetarian.

Now, let’s get those delicious vegetable paté recipes!

1. Broccoli pâté

Nutrition and health experts praise broccoli for its high vitamin C content, essential minerals like selenium and potassium, dietary fiber, and proteins. That’s why it makes for such a great ingredient for this recipe!

Remember that this recipe is like an appetizer. You can serve it with any other dry ingredient like crackers, bread, or even some seafood.

Mexican bean vegetarian pâté

I love making vegetarian pâté, and this Mexican bean version is one of my favourites yet &ndash so much flavour from just a few simple ingredients.

My go to base for vegetarian pâté is always walnuts with some kind of bean or chickpeas. It gives a fantastic thick, spreadable texture that&rsquos full of protein. I suppose you could experiment with different kinds of nuts too if you fancy it, but for this spicy Mexican bean vegetarian pâté I stuck with my tried and tested combination. This time I used kidney beans, which gave the pâté a slightly pink colour.

I also added garlic, coriander (cilantro), lime juice, and a few of my favourite spices. It has so much flavour!

I could honestly eat this stuff straight from the bowl with a spoon, but if you want to be a bit more creative, you could try using it to make a spicy mushroom wellington, a tasty vegan sandwich, dolloping it on top of a burrito bowl, or smearing it on toasted slices of baguette, like I did. Just brush a few slices of crusty bread lightly with olive oil and pop them under a grill (broiler) or into a hot griddle pan for a couple of minutes. Smear them with the Mexican bean pâté, and serve with an extra squeeze of lime juice &ndash soo yum.

This vegetarian pâté keeps really well in the fridge, so feel free to make a double batch to use for lunches through the week. It&rsquos a relatively healthy lunch option (especially served with a nice big salad on the side), and definitely the kind of thing you&rsquoll look forward to day after day! I might make another batch today, actually &ndash it only takes a couple of minutes.

Notes on the Vegetarian Pate / Faux Gras (Pate Chay) Recipe, Tips and Tricks

I use fully cooked, canned garbanzo and white beans in this recipe. The canned beans are a great shortcut. You can certainly boil the beans if you have the time. Use any type of bean or lentil you like, such as black, navy or soy beans. I don’t recommend using kidney beans because the skin is a thicker and a bit fibrous.

Avoid adding excess liquid to this recipe which will make the pate soft. Drain the mushrooms and beans well after washing. Also if there is some liquid from roasting the mushrooms, do not add to the mixture.

For a denser pate with a meatloaf-like texture, add 2 Tbsp almond flour during processing.

The recipe yields about 4 cups pate. Use 4 (8 oz) ramekins or a loaf pan to bake or steam the Vegetarian Pate.

Add the clarified butter layer by melting 1 Tbsp salted butter per ramekin. Pour on top of the pate (after cooking) and chill until firm.

The Vegetarian Pate is best served chilled or at room temperature. Store any remaining portions in the refrigerator for up to 1 week. Freeze for up to 3 months.

Pho is among the most popular dishes Vietnam has to offer, and for good reason.

The many colors and flavors that go into this make it truly spectacular.

Authentic pho contains beef broth, so this recipe tweaks it a little to make it vegetarian-friendly.

Don&rsquot worry, you won&rsquot sacrifice any flavor.

This pho is packed with earthy mushrooms, fresh veggies, and rice noodles.

Charred onions, ginger, and warming spices give the broth the most amazing flavor.

Steven Gorgos / Getty Images

End your gourmet meal with a decadent dessert such as this vegan tofu peanut butter pie. Not only does it have just a handful of ingredients, but it also is a no-bake dessert. You combine the ingredients in the food processor, pour into a prepared vegan pie crust, and chill it. You can make it more elegant with a topping of vegan chocolate swirl and chopped nuts.

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This was a disaster for me. It didnt hold up, just fell flat on the late. Did i do something wrong? I am really a confident chef, but this did not work.

I have made this recipe numerous times and it continues to be a crowd pleaser. Easy to make and really excellent.

i made this as part of a menu for a catered party..i thought it was fabulous as did the guests. the flavors are subtle and each layer complimented the other. i served it with bagel and pita thing i changed was, for the roasted red pepper layer, instead of buying the jarred peppers and processing them, i bought a large jar of ajvar which is a spicy hot roasted red pepper and eggplant dip with garlic..good idea! will definately make this again and again. also, i used roasted garlic in the bean layer instead of raw. also a good idea and adds to the subtley of the layer

love this! I read other reviewers, followed their lead. Did only 1/2 the bean layer, 1/2 the oil in pesto, and a packed cup of basil & parsley. A little more feta & dried the pepper well in the pepper layer. Used 3 dishes - 1 small souffle, 2 ramikins, to give away. The presentation is great.

I would have to say that i am quite impressed with this recipe, the bean layer and the pepper layer where nice, the pesto layer didn't work so well and i would go for an alternative next time. However it all kept it's shape well and was quite impressive and tasted nice, even if not earth moving. After reading other reviews i made sure it was all as moisture free as possible. Give it a whirl!

Great tasting stuff! I almost always use more garlic than called for. However, my "pate" came out more as a spread. Next time I will try to make it dryer so it can be sliced. Less oil, dryer type cheese, more nuts, etc.

I made this for a Christmas Day appetizer and thought it was somewhat bland. Others liked it but no one asked for the recipe. I didn't have the problems others described with the red pepper layer being too runny (I dried the peppers before pureeing) and the pesto layer was nice and thick. I think because I used a 'packed' cup each of basil and parsley leaves. I halved the bean layer which worked out fine. The whole pate just needs more flavor. Perhaps lots more garlic and some salt and pepper. Although I used a rectangular loaf pan I like the idea of a 4" springform. Maybe dust the sides with Italian seasoned fine breadcrumbs.

I took this to two parties and it was only so-so. There was a lot left over. The middle layer is too runny and the overall texture wasn't creamy or smooth as one would expect a pate to be. It is easy to make however and completely vegetarian. I reccomend using a smaller mold - I used the bread pan and a narrower rectangular mold which fared much better. Good luck!

I have made this on several occasions and it is always a hit. Leftovers are great too! I always decorate the top to give it some eye appeal. A few long slivers of green onion for graceful stems, then a few artfully placed bright veggie pieces to form abstract flowers.

I made this dish for a catering, and it was the hit of the evening! After reading the other comments, I made the following changes: thyme and oregano in the bean layer with less oil more DRY feta in the red pepper layer I made much more pesto with less oil and more cheese and pine nuts and garlic. This was beautiful, kept its shape and was devoured! I served it with homemade sun-dried tomato and basil bread cut in squares. even the children present wolfed it down! I'll definitely make this one again.

I made this over the weekend for guests, and everyone seemed to like it. but it didn't exactly disappear. I used a small souffle dish instead of a loaf pan, which did make a nice presentation. Iɽ probably try it again, but next time, Iɽ doctor it up a little and maybe put some sun-dried tomatoes in the red layer and/or some pine nuts on top. I also should have taken the advice of the reviewers who suggested doubling the pesto layer, as there just wasn't enough of it. Definitely a recipe with potential and easy enough to experiment with any time.

Wonderful recipe that was a success on my first try. Be forewarened, however, it makes a LOT of pate! I would cut the recipe in 1/2 or 1/3, and as someone else mentioned perhaps reduce the proportion of white bean layer. I recommend roasting your own bell peppers rather than buying them in a jar, it's a cinch really. Just make sure they're well-drained. My guests loved the taste so much they thought it must be loaded with fat. I had to convince them otherwise (besides, olive oil has good cholesterol).

I loved the concept and the overall taste however, I think that the proportion of the white bean layer to the other layers is too much. I also made a few ingredient changes along the way. I used thyme rather than oregano and lots more garlic than two cloves. In the red pepper layer, I used a dry goat cheese rather than feta and it that layer had a nice taste. However, I found that it required more than 4 oz of chese. Lastly, the next time I make this, I might double the pesto layer because the taste was great but there wasn't enough of it!!

I loved this recipe. I had no difficulties in making it. I think with the red layer, which seems to trip up some of the folks who've tried it, you need to make sure you use dry feta, not the kind that comes in liquid. Also, drain those peppers well. You should be fine. This was soooooo good. You'll need lots of bread to schmear it on - this goes a long way. I sliced baguettes (the skinny kind - not french bread)into quarter inch slices.

What a beauty! My friend made this at my request for a dinner party. I am a personal chef and we served this at party this weekend. It was not only lovely, but very flavorful and the guests loved it. I will keep this one for future parties.

Wonderful recipe! I used 3 tablespoons of store bought pesto instead and it turned out super and saved lots of time! Instead of a loaf pan, I used a small springform pan (4 inches ?) sprayed with vegetable spray and chilled overnite. Very impressive!

This pate is outstanding and very easy to make. You can make it all in a food processor. I decorated it with baby red, yellow and orange peppers.

I was so looking forward to making it. What a waste of time and money. This dish looks nasty. Maybe if you use 3 loaf pans. I used 2 and still there was to much. When I served it on a nice holiday tray and took the plastic off.I wanted to cover it up, it's not eye apealing at all.

Delicous flavors! Even after draining and blotting peppers my red layer came out too thin, too, and I added 4 oz of cream cheese to bind it.

I have a lot of vegetarian friends and always am supposed to bring a dish to get togethers. Now I bring this and they all rave about it and ask for it again

This is great. Lots of flavor. Served it with a tuscan bread crouton. The red pepper layer seemed too thin so I added grated parmesan to help tighten it up. Changed the flavor, but still complimentary.

Recipe Summary

  • 1 cup pecans
  • ½ cup dried porcini mushrooms
  • 1 cup boiling water
  • ½ pound portobello mushrooms (stemmed)
  • 2 tablespoons tamari
  • 2 tablespoons extra-virgin olive oil
  • ½ tablespoon nutritional yeast (see Note)
  • ½ tablespoon fresh lemon juice
  • 1 teaspoon chopped rosemary
  • 1 teaspoon light miso
  • 2 dry-packed sun-dried tomato halves
  • Salt
  • Toasted baguette slices (for serving)

Put the pecans in a bowl and cover with cold water. Let stand for 1 hour.

Meanwhile, in a small heatproof bowl, cover the porcini with the boiling water and let stand until softened, about 15 minutes. Rub the porcini to remove grit transfer them to a small bowl. Reserve the soaking liquid.

Cut the portobello caps in half and, with a sharp paring knife, trim off the dark gills on the underside of each one. Slice the caps into 1/4-inch-thick pieces.

In a bowl, whisk together the tamari, olive oil, nutritional yeast, lemon juice, rosemary and miso. Add the sliced portobellos and toss to coat thoroughly. Let stand for 15 minutes, tossing occasionally.

In a small saucepan, combine the soaked porcini and sun-dried tomatoes. Slowly pour in the porcini soaking liquid, stopping before you reach the grit at the bottom. Bring the liquid to a boil, cover and simmer over low heat until the tomatoes are tender, about 4 minutes.

Drain the pecans and transfer them to a food processor. With a slotted spoon, transfer the marinated portobellos, porcini and tomatoes to the processor puree to a coarse paste, adding about 1/4 cup of the porcini cooking liquid. Add a little more of the porcini liquid if the mixture is too thick. Season lightly with salt.

Transfer the pâté to a crock and serve with toasted baguette rounds.

Recipes Delicious Vegetarian Pate

Serve these moreish vegetarian pâtés as a simple starter or as part of a party platter. Serve with crispbreads, baguettes and fresh crudités. This delicious Vegetarian Pate (Pate Chay) recipe has all the flavors and texture of pate but is completely meat-free. now is being sought after by many commpany around us, one of them is We. they indeed have get used to use internet on smartphone to find information to be used insight. Therefore Our give Information around Vegetarian Pate is can we make it inspiration.

Herbed Vegan Mushroom Pate With Fresh Parsley. Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes. Sharing an easy Vegetarian Pate recipe made with Portobello mushrooms, beans and tofu. we able to cook Vegetarian Pate to take advantage of 9 ingredient 7 step. this is it Your way for cook it.

The composition for cooking Vegetarian Pate

  1. capable need to provide 100 g lentils.
  2. You need to prepare 3 carrots.
  3. Please prepare 1 parsley root.
  4. Also add 1/4 celery root.
  5. Buddy also needs 1 onion.
  6. Buddy also needs 1 clove garlic.
  7. You need 3 eggs.
  8. capable need to provide too salt, pepper, vinegar.
  9. Please prepare oil.

This meat-free pate has great texture and is so flavorful. Purely vegetarian pâté based on nutritional yeast, on non-hydrogenated fats and oils and exquisite ingredients, such as herbs, spices or vegetables. The Best Vegetarian Bean Pate Recipes on Yummly Pumpkin And Tofu Curry, Slow Cooker Spicy Vegan Stew, Vegetarian Stuffed Peppers.

The Step by step how to make Vegetarian Pate

  1. Boil lentils until tender. In a separate pot do the same with the other vegetables..
  2. Chop the onion and the garlic..
  3. Grate the cooked carrots, the parsley root and the celery root..
  4. Heat the oil in a large skillet. Add the onion with garlic, and then add all the vegetables. Season to taste with salt, vinegar, and pepper..
  5. In a bowl, add one egg at a time to the vegetables and mix..
  6. Pour the mixture into the prepared pan (with baking paper) and bake in 180C/360F for about 40 minutes, or until set..
  7. Allow to cool for a few hours before slicing..

The pâté is a food easy to prepare and can serve for many occasions, especially when you This time we share some vegetarian pâté, made with healthy ingredients too, so you can eat with confidence. Find vegetarian pate recipes made with nuts or lentils, butternut squash and other vegetables, mushrooms and more. Mexican bean vegetarian pâté - so quick and easy to make, and perfect for lunches and lunch boxes! This spicy, protein-rich spread is vegetarian and vegan. This savory vegetarian pate can be eaten on crackers, bread, or baby carrots.