Vegan Pate


1 Carrot
1 Aubergine (eggplant)
1 Red Bell Pepper
1 head garlic
1 tbsp olive oil
salt and pepper for seasoning
1 can chickpeas drained and rinsed
1/4 cup (35g) Walnuts
12 Sundried Tomatoes soaked for 10 minutes in just boiled water
2 tbsp olive oil
1/2 tsp Salt
1 tbsp Capers


Preheat the oven to 190°C.
Chop the carrot, aubergine and red bell pepper into 1 inch chunks and lay out on a flat baking tray lined with parchment paper. Season with salt and pepper.
Put the head of garlic on it's side and slice a small amount off the top so just the tips of the cloves are exposed, keep the end where all the cloves attach intact. Drizzle with a small amount of olive oil, season with salt and pepper and wrap in a tin foil package.
Bake the vegetables and the garlic for 30 minutes, until soft. Allow to cool.
Add the vegetables and garlic to a food processor with the rest of the ingredients and blend until smooth. You might need to do this in 2 batches depending on the size of your food processor.


Super easy vegan pate recipe
Eliminate the fear and panic that comes with finding out you have some vegans coming to your party with this super easy vegan pate recipe
Store in an airtight container in the fridge for up to 3 days.
Serve with fresh, crusty bread or crackers.


10 Portions


Thursday, December 1, 2016 - 10:58am


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