Previous slide Next slide Carousel slide Pause slide movement Resume slide movement
use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
close menu open menu
Click to read more about this recipe
Includes
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
Back to overview
Vegan No-Liver Pate

Vegan No-Liver Pate

Ever wanted to get the liver flavour without using any meat?

for ChefsVegan
    • 100 g chopped button mushrooms
    • 125 g chopped chestnut mushrooms
    • 150 g toasted walnuts
    • 2 g chopped rosemary leaves
    • 2 g chopped sage leaves
    • 3 g thyme leaves
    • 400 g cooked green lentils
    • 5 g vegan Worcestershire sauce
    • 50 g beetroot puree
    • 50 g brandy
    • 50 g soy sauce
    • 6 g salt
    • 80 g chopped shallot
    • 8 g chopped garlic
    1. Sweat the shallot with the garlic and herbs.
    2. Add the mushrooms and sauté until cooked.
    3. Add the toasted walnuts.
    4. Add the brandy, and then flambé.
    5. Add cooked lentils and warm through.
    6. Combine with the rest of the ingredients and blend until smooth.

    Related recipes

    More related recipes