Vegan pate can be really fun and versatile. Look at me being a big vegan geekazoid, having fun with vegan pate!
But seriously, for people who are vegan or for people who just like to eat vegan food when it’s done right , it’s always nice to find a recipe that is different and allows for our culinary mind to get creative.
This is a great base recipe to experiment with.
Add it to pizza, have it as dip, spread it on a sandwich instead of mayo, have it be a layer in lasagna, go crazy with it and have fun!
Easy to make and super yum.
Beet, Fennel & Lime Pate
2 small carrots, chopped into pieces (1/2 cup / 75g)
1/2 of an average size beet, chopped into quarters (75g)
1 small fennel bulb (use the bottom bulb part)
1 cup cashews, soaked in water for at least 10 minutes (135g)
1/2 teaspoon sea salt (4g)
1 tablespoons water (15ml)
Juice from 1 lime (about 2 teaspoons)
How to do it
- Place the carrot, beet and fennel into your food processor and process until there are no more big pieces of veggies, about 30 seconds to 1 minute.
- Add in cashews, sea salt, water, and lime juice and process until totally smooth, about 3 minutes.
- You will need to stop the food processor and scrape down the sides intermittently so that the pate does not stick to the side of the food processor.
- Chill for at least 20 minutes
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