Fresh bread with a delicious vegan pâté, that sounds good, doesn’t it? There is a large selection of vegetarian and vegan spreads in the ecological zones of supermarkets, but you can make them yourself very simply and with only two basic ingredients.
Vegan pâtés are one of the most popular plant-based products. Today they are found on the shelves of almost every supermarket with ease. They are a healthy alternative to traditional pâtés of animal origin. However, they are much healthier if you do them at home.
Make your own vegan pâtés? “That takes me too long,” some would say, but in reality, it is not difficult or laborious to prepare them and the taste is more than convincing compared to that of the products purchased. And they are also totally free of any additives or fat of poor quality.
MAKE YOUR OWN QUICK VEGETABLE PÂTÉS
If you make vegan or vegetarian pâtés yourself, you will not only save money, but you will be able to let off steam creatively in the kitchen thanks to the infinite possibilities of combination.
Ovolacto-vegetarian pâtés vegetarians may include yogurt, cream cheese or quark, but these products are not essential. Vegan pâtés are made with vegetables, legumes, cereals, nuts, herbs, fruits or vegetables.
4 VERY EASY VEGETARIAN PÂTÉ RECIPES
With just two ingredients you can prepare vegetable pâtés at home in a simple way. Do you dare? Here we propose 4 rich options to start enjoying.
Keep in mind that since there are no preservatives in homemade pâtés, they don’t last as long as purchased ones. In any case, they should be stored in the refrigerator, where they will keep for three to five days. When in doubt, take a closer look at the pâté and test for smell and taste.
1. CASHEW AND CUCUMBER PATE
This pate that combines cashews and cucumber is not only delicious, it is also especially satiating. It is ideal for a snack.
Records:
- 1 cucumber
- Half a cup cashew
- Salt, pepper, garlic and oregano
- Lemon juice and oil
Preparation:
- Peel the cucumber and grate three-quarters of it (reserve a piece). Place a strainer in a container, put the grated cucumber inside the strainer and press it with the help of a mortar to remove all its liquid. Store the liquid
- Beat the cashews, half a tablespoon of lemon juice, half of the grated cucumber, a plover of oil, and a pinch of oregano, salt and pepper.
- When you have a dense paste, add a tablespoon of the reserved cucumber liquid. Mix vigorously. Add the rest of the grated cucumber and mix again. Garnish with a few slices of cucumber on top. Cool in the fridge until consuming.
2. TOMATO AND LENTILS
A very simple and tasty pate based on lentils and dried tomatoes.
Ingredients:
- 400 g cooked lentils
- 125 g jar of sun-dried tomatoes in olive oil
- Celery
- Rosemary
Elaboration:
- Put the drained lentils and sun-dried tomatoes in a bowl and puree it with a processor until you get a creamy dough.
- After a short time, you will have prepared a pleasant brown mixture, to which you can add a little coriander powder and a little dried rosemary according to your own taste.
- If necessary, add salt and some lemon juice to the vegan pâté, but in most cases the salt content of sun-dried tomatoes should be sufficient.
3. BEETROOT AND SUNFLOWER SEEDS
Vegetarian or vegan spreads made from beets are among the classics. Our variant cannot do without the perfect companion for beetroot, a little horseradish, but the second main ingredient is sunflower seeds.
Ingredients:
- 250 g cooked beet
- 100 g sunflower seeds
- Olive oil
Elaboration:
- Soak the sunflower seeds in water for about an hour so that it can then be processed. Meanwhile, cut the beetroot into small pieces.
- After the soaking time, put the beetroot, soaked sunflower seeds and a splash of olive oil in a bowl and puree it with the hand mixer or the processor until smooth. It is better to use a high bowl, because the small sunflower seeds fly when they start processing the mixture
- If you want a spicy touch, you can add at the end a few teaspoons of rustic radish paste. Then pour the beetroot and sunflower seed into a glass and enjoy the pate with a piece of bread.
4. PUMPKIN HUMMUS
Hummus is itself a feast for the palate, combined with the bright Hokkaido pumpkin, chickpea cream gets “that special touch”.
Ingredients:
- 600 cooked chickpeas
- 250 g Hokkaido pumpkin
- 1 garlic clove
- Olive oil
Elaboration:
- Remove the seeds from the pumpkin, cut the pulp into small pieces and boil them in water until they are soft and you can crush them with a fork.
- Drain the chickpeas and let the cooked pumpkin pieces cool a little. Put the pumpkin pieces and chickpeas in a bowl. To refine the flavor of vegan pâté, add a clove of garlic cut into small pieces and a pinch of olive oil if you want.
- Puree everything with a processor until you get a creamy consistency. If the mixture still seems too dry, add some water.
- Then pour the pumpkin hummus into an empty jar with screw cap.
- When serving, you can spread crushed sesame or flax seeds on top.
This vegan pate is wonderful as a complement to a main course or as a healthy sauce to take with cucumber, celery and carrot sticks.
