Name: Gluten-Free Vegetarian Holiday Pâté
Ingredients: 100 g dry buckwheat groats (1/3 cup); 100 g dry millet groats (1/3 cup); Water for cooking groats – twice the volume of the groats; 500 g oyster mushrooms; ¼ tsp ground cloves; 1 tsp ground allspice; 3 bay leaves; 4-5 tbsp olive oil for frying; 1 tbsp thyme; 1 large onion; 3 garlic cloves; 2 tbsp soy sauce; 1 ½ tsp sweet paprika; 1 ½ tsp smoked sweet paprika; 2 tbsp nutritional yeast flakes; Salt, pepper; 70 g dry, ground red lentils; 2 eggs; 3-4 tbsp ground flaxseeds; 2 tbsp soy sauce; 2 tsp thyme; 1 tsp ground coriander; ¾ tsp ground nutmeg; 2 bunches of parsley (leaves only, no stems), finely chopped; 1 tsp savory (or rosemary as an alternative); A large handful of chopped dried cranberries; Salt, pepper

Gluten-Free Vegetarian Holiday Pâté

How to make it?

2024-12-15

Ingridients:

100 g dry buckwheat groats (1/3 cup)
100 g dry millet groats (1/3 cup)
Water for cooking groats – twice the volume of the groats

For preparing the oyster mushrooms:

500 g oyster mushrooms
¼ tsp ground cloves
1 tsp ground allspice
3 bay leaves
4-5 tbsp olive oil for frying
1 tbsp thyme
1 large onion
3 garlic cloves
2 tbsp soy sauce
1 ½ tsp sweet paprika
1 ½ tsp smoked sweet paprika
2 tbsp nutritional yeast flakes
Salt, pepper

Final stage:

70 g dry, ground red lentils
2 eggs
3-4 tbsp ground flaxseeds
2 tbsp soy sauce
2 tsp thyme
1 tsp ground coriander
¾ tsp ground nutmeg
2 bunches of parsley (leaves only, no stems), finely chopped
1 tsp savory (or rosemary as an alternative)
A large handful of chopped dried cranberries
Salt, pepper

Pâté is traditionally associated with Easter celebrations as it is often made with meat, liver, and other offal. However, vegan and vegetarian recipes are just as flavorful as their meat-based counterparts. The addition of flaxseeds and lentils ensures a protein-rich dish with a good dose of Omega-3 fatty acids. The numerous spices provide exceptional flavor and health benefits, being rich in antioxidants and microelements. If you'd like the pâté to be fully vegan, replace the eggs with an additional 3 tablespoons of ground flaxseeds.

Recipe for Vegetarian Pâté with Cranberries, Oyster Mushrooms, Millet, and Buckwheat

Preparation:

How to prepare the oyster mushrooms and groats for the pâté?

Clean the mushrooms with paper towels but avoid washing them to prevent excess water absorption. Chop the oyster mushrooms into small pieces. Finely chop the onion and garlic. Sauté the onion in olive oil until translucent, then add the mushrooms along with 1 tbsp of salt and 1 tsp of pepper. Add the spices: bay leaves, allspice, and cloves. Fry for a few minutes, and once the mushrooms release their liquid, add thyme, sweet and smoked paprika, soy sauce, and nutritional yeast flakes. Cook until the water evaporates. Remove from heat and discard the bay leaves and allspice.

Rinse both types of groats thoroughly under cold water and cook them in salted water. Add just enough water for the groats to absorb completely. Let them cool after cooking.

How to prepare the pâté mixture?

Combine the cooked groats with the mushroom and onion mixture. Add the eggs, soy sauce, ground flaxseeds, coriander, nutmeg, savory, and thyme. Blend the mixture into a smooth mass using a blender. Stir in the finely chopped parsley, thyme, and gradually add the ground red lentils (you can substitute with lentil flour if necessary). The pâté mixture should have a thick consistency, similar to that of forming a patty. Season the mixture with salt and pepper to taste, and add more herbs or nutritional yeast if desired.

Place a liner bag into a pâté mold (e.g., a ham cooker) and fold its edges over the rim. Spoon the pâté mixture into the mold in layers, pressing it firmly after each layer. Once filled, tap the mold on the counter to remove any air pockets. Fold the edges of the bag inward and seal the mold. Insert a thermometer into the center of the pâté.

Place the mold in a pot of water and begin cooking it slowly, allowing the lentils and flaxseeds to absorb any excess moisture from the mixture. This process will ensure the pâté is easy to slice. Steam the pâté for about 2 hours until the internal temperature reaches 85-90°C (185-194°F). Let the pâté cool in the mold, removing the thermometer beforehand. Carefully take the bag out of the mold and slice the pâté before serving.

Jagoda Dąbrowska

Dietitian

…because homemade is better!