This vegan pate will fool even the most refined palate! It’s long been a crowd-pleasing secret of mine, it’s one of the easiest appetizers you can put out with gluten-free crisps and crackers or tortilla chips, and I’m so excited to share it with you guys.
Most vegan pate recipes call for lentils but my hubby’s main gout trigger just happens to be lentils. Making an adjustment to accommodate his needs has created an even more incredible final product! I use adzuki beans instead – a small, red bean most well-known in East Asia. One of the ways you most often see it in North America is in red bean ice cream and red bean pastries. Red bean ice cream is DELICIOUS btw.
The red bean gives this pate a realistic pinkish colour, and a decadent creaminess. The baking achieves delicious caramelization. Get ready for a flavour train ride like never before.
Half of my family is Austrian, so liver wurst was totally a thing in our household growing up. It’s an acquired taste, but it’s one that I miss from time to time. THIS PATE on toast tastes exactly like the Brant brand liver wurst on toast [liver wurst lovers will understand because the Brant brand is pretty much the best you can get in North America] – and it tickles all of my nostalgic buttons!
You can make this as one giant loaf if you plan on feeding an army. If not, I suggest using 4 mini loaf pans instead because you can freeze the pate mixture before baking and store it for up to 6 months, then simply let thaw & bake as normal when ready to eat!
Makes 1 loaf pan or 4x mini loaf pans
Pate Ingredients:
- 1 15oz can adzuki beans
- 2 cups raw cashews, quick-soaked & drained *
- 1¼ cup walnuts, quick-soaked & drained *
- 2 cups water
- ⅓ cup nutritional yeast
- 1 tsp salt
- 1 tsp black peppercorns
- 2 tbsp avocado oil
- ¼ cup fresh lemon juice (about 1 large lemon)
- 1 medium onion
Crust Ingredients:
- 2 tbsp pumpkin seeds
- 2 tbsp nutritional yeast
- 1 tbsp fresh cracked black pepper
- 1 tsp Herbs de Provence
Directions:
* To quick-soak nuts, boil lots of hot water, pour over the nuts, let sit for 20 mins, drain.
1. Preheat oven to 350F. Get your loaf pan(s) ready and set aside.
2. In a food processor, blend together the adzuki beans, cashews, walnuts, nutritional yeast, salt, peppercorns, oil, lemon, and onion. Slowly add in 1 cup of water as you continue processing. Continue blending for about 3 minutes as you add in another ½ cup of water slowly.
3. Remove 1 cup of the mixture and set this aside in a bowl.
4. Pour in the remaining ½ cup of water and blend for another minute.
5. Combine the crust ingredients in a small bowl and sprinkle half the mixture across the bottom of your pan(s).
6. Pour in the mixture from the food processor (portioning equally amidst 4 mini pans if using).
7. Spread the 1 cup of thicker pate batter that you set aside equally on top of the loaf pan(s).
8. Sprinkle the rest of the crust mixture on top of the pate mixture.
Pro tip: If you’re not going to use all 4 mini loafs of pate, freeze those which will not be used before baking. When ready to cook, be sure to thoroughly thaw before proceeding with baking as normal.
9. Bake for 10 minutes at 350F. Then reduce heat to 250F and bake for 2 hours.
10. Chill in the fridge for at least 1 hour before trying to remove from the loaf pan. It’s very easy to turn upside down onto a serving plate to remove.
11. Serve warm, room temp, or cold with crackers and/or vegetables.
xo
