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Vegan cuisine proves that you can create exceptional dishes with deep flavor and a creamy texture from simple, readily available ingredients. Vegan chickpea and dried mushroom pâté is perfect both for the holiday table and for everyday sandwiches. Aromatic spices, a delicate texture and preparation in a ham cooker make the pâté firm, juicy and easy to slice.
Recipe for a vegan chickpea and dried mushroom pâté
Preparation:
- Before use, soak the dried mushrooms in warm water for about 20–30 minutes so they soften and release their aroma. After soaking, drain them thoroughly.
- Transfer all the ingredients to a blender.
- Blend into a smooth, creamy mixture. Season to taste if needed.
- Place a liner bag in the ham cooker and add the prepared mixture.
- Press down with the plate, put on the dedicated screw cap and tighten it well. Place the ham cooker in a pot of water – adjust the amount so that it reaches the level of the cap.
- Poach for about 40 minutes in water at 90⁰C.
- Once cooled, place the ham cooker in the refrigerator overnight.
- You can slice the vegan pâté or spread it on sandwiches - just like pâté.
Enjoy! ...because homemade tastes better!
