Recipe: Mushroom and Chick Pea Pâté

Vegan Pate on Toast With Tabbouleh

Here’s a nice light summer lunch or a starter.  Rather like a lot of my recipes, in my opinion, it’s the sage that makes this one a winner.

Ingredients:

250g Mushrooms (normal white or brown supermarket mushrooms)
2 Small or 1 Large Onion
4-5 Sun Dried Tomatoes
2 Tbsp Olive Oil
1/2 Cup Vegetable Stock (1 cube dissolved in 1/2 cup of hot water)
Ground Black Pepper
1 tsp Yeast Extract (Marmite will do although something “cheesier” like Vitafit is preferred)
1 Tin Chick Peas, well drained.
1 Tbsp Dried Sage
1 Tbsp Dried Basil
2-3 Cloves Garlic
Cornflour

Method:

1 Put all the oil in a wok or large frying pan and turn on to a moderate-high heat.
2. Chop up the onions roughly and the garlic finely and throw into the pan to start frying.
3. Add the herbs (sage and basil), ground pepper and tomatoes to the mix and stir occasionally until the onions are softened – a little browning on the edges is fine, too.
4. In the meantime chop the mushrooms up roughly and stir them in.
5. Keep stirring on moderate heat until mushrooms begin to brown (about 5 minutes or so).
6. Turn heat to low and stir in the veg stock and yeast extract and allow to simmer and reduce a little (about 5-8 minutes)
7. Pour in the drained Chick peas and stir them in. You are relying on the chick peas to “dry” out the mix a bit. Turn the heat off and allow to cool for 5 minutes.
8. Spoon the mixture into a blender and pulse until smooth.
9. If the mixture after blending is too sloppy, you can return it to the pan on a gentle heat to get rid of some of the moisture but keep stirring it. Stir in teaspoon or two of cornflour to firm it up if needed. It will also firm up when it is cooled so some sloppiness is fine.
10. Transfer to a sealable container and allow to cool with the lid off at room temperature for 30 minutes or so before sealing and transferring to the fridge.

Serve, spread on slices of hot toast with a fresh green salad on the side.

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