Vegan paté

The last recipe we posted was for a delicious egg and dairy-free quiche, a recipe we picked up while living in Germany. Another recipe we learned about in the Land of Leberwurst is for a liver paté alternative, which we often make for our guests and which has so far received fabulous reviews.

It only takes around 30 minutes to make and keeps for a few days in the fridge. You can make the paté as smooth or as coarse as you like, depending on how long you blend the ingredients together. And adding fresh parsley and coriander to the mix gives it a lovely final touch.

Here’s the recipe. Click here to download it in pdf form.

1 small onion, diced
3 tbsps dairy-free margarine
3 tsps dried marjoram
400g tin of kidney beans
200g smoked tofu
salt and pepper
½ tsp cumin
a few sprigs of fresh coriander and flat-leaf parsley, finely chopped

1. Melt the margarine in a small saucepan over a low heat and fry the onions until they are glossy, but not brown. Then stir in the marjoram.
2. Drain the kidney beans and cut the tofu into small pieces. Place the tofu and beans in a high-sided container and mix with a stick blender.
3. Add the fried onions, salt, pepper and cumin to the tofu and beans and blend until you get the consistency you prefer (you can choose to make your paté as smooth or as coarse as you like).
4. Fold in the chopped herbs.
5. Store in an airtight jar in the fridge for up to 5 days.

The paté can be eaten on bread, toast or (a Scottish favourite) oatcakes. Enjoy!

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