Protein full pâté - vegan




Although this pâté is completely plant-based it is full of protein, thanks to peanuts and quinoa. 

Very easy to make. Full of completely affordable ingredients [all the winter veggies come to rescue] but it looks like a proper gourmet food. 

Quinoa and millet help to bind everything together and they add even more vitamins and fibre.

If you use try-colore quinoa you'll get tiny dark dots in the pate - very pretty 😊



Let’s get creating!


500g cauliflower

300g potatoes

100g onions

150g parsnip

100g apples

3 cloves of garlic

1 tsp salt [+ more to taste]

1/2 tsp chilly flakes

1 tsp ground black pepper + mustard seeds  [+ more to taste]

4 Tbsp cooking oil

100g peanuts [ shelled, salted or not. I like using the mixture of both. Also the red-skin peanuts give a lovely colour variation to this pâté]. 

80-100ml water to deglaze the baking tray


Preheat the oven to 200C (gas mark 6). Chop vegetables - rough chunks will do. Get a large baking tray and add cooking oil, all the spices and vegetables. Leave peanuts for now.

Bake vegetables for 30-35 min, until they start browning a bit. After that add 100g peanuts to the tray and bake a for another 15 min. 


In the meantime cook 

50g quinoa + 50g millet in 200ml water. First rinse grains on the sieve. Then bring all to boil, simmer, covered, for 3-5 min. After that, still covered with the lid, leave it for about 1/2 hour to soak all the water up. You will only need 250g of cooked grains, unless you had more veggies? In that case, use it all 👍


In the food processor mix all baked veggies and peanuts, water from deglazing the baking tray, and cooked quinoa + millet. Add more salt or pepper to your taste, if needed. Do not over process the mixture. It needs to be still a bit coarse.  

Line the long bread baking tray [about 10x25 cm]  with some baking paper and transfer in the mixture. Smooth the top and add a layer of extra 100g peanuts (can be salted or not).

Bake (still in 200C) for 45-50 minutes. 

Leave in the tin for 1-2 hours, to cool a bit and then take it out carefully. Ready to eat but it still can be a bit fragile. 

The pâté gets more solid once is cooled down completely. 

Serve with a slice of sourdough bread with a helping of good mustard or some gherkins and accompanied with a nice cup of Earl Grey with lemon and honey. 

Enjoy!


Kasia 😊




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