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Pâté is a dish more associated with Easter, because we usually make it with meat, liver and other offal. However, vegan and vegetarian recipes are in no way inferior to pâtés containing meat. The addition of flaxseed and lentils provides a wealth of protein as well as Omega-3 fatty acids. Numerous spices give it exceptional flavor and health benefits, as they are rich in antioxidants and trace elements. If you want the pâté to be completely vegan, add 3 more tablespoons of ground flaxseed instead of eggs.
Recipe for vegetarian pâté with cranberries, oyster mushrooms, millet and buckwheat groats
Preparation:
How to prepare the oyster mushrooms and groats for the pâté?
Wipe the mushrooms clean with paper, but do not wash them, as they will absorb a lot of water. Cut the oyster mushrooms into small pieces. Finely chop the onion and garlic. Sweat the onion in olive oil until translucent, then add the mushrooms along with a tablespoon of salt and a teaspoon of pepper. Add the spices: bay leaves, allspice and cloves. Sauté for a few minutes, and when the mushrooms release their liquid, add thyme, sweet paprika and smoked paprika, soy sauce and nutritional yeast flakes. Remove the mushrooms and onion from the heat once the liquid has evaporated from the pan. Remove the bay leaves and allspice from the pan. Rinse both groats several times under cold water and cook them in salted water. Add just enough water for the groats to absorb it completely. Once cooked, set aside to cool.
How to prepare the pâté mixture?
Combine the groats with the oyster mushrooms and onion, add 2 eggs, soy sauce, ground flaxseed, coriander, nutmeg, savory and thyme. Blend everything thoroughly with a blender until smooth. Add finely chopped parsley, thyme, and gradually sprinkle in the ground red lentils (you can use lentil flour instead). The pâté mixture should be thick (about thick enough to form into a round patty). Season the mixture with salt and pepper; you can also add more herbs or nutritional yeast flakes. Place the bag in the ham maker, folding its edges over the rim of the ham maker. Then spoon the mixture inside, pressing it down firmly after each layer. Once filled, you can also tap the ham maker against the countertop so there’s no air inside. Fold the edges of the bag inward and close the ham maker. Insert a thermometer inside. Place the ham maker in a pot of water and start poaching, during which the pâté will heat up slowly, and the lentils and flaxseed will absorb excess moisture from the mixture. This will make it easy to slice. Poaching time will be about 2 hours—by then the contents will reach the target temperature of 85–90 °C. Leave the pâté in the ham maker to cool. You can remove the thermometer earlier. Then carefully remove the bag from the ham maker. Slice the pâté before serving.
