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This veggie lentil and pumpkin pâté is a proven way to make a homemade plant-based cold cut, perfect for preparing in a ham cooker. Thanks to the combination of red lentils, vegetables and natural binders, the pâté has a firm yet moist texture and slices well. The delicate sweetness of pumpkin, smoked paprika and herbs give it a deep, pronounced flavor that works great on sandwiches.
Recipe for veggie lentil and pumpkin pâté made in a ham cooker
Preparation:
- Cook red lentils in a 1:2 ratio (lentils: water) until tender. Drain and let cool slightly.
- Transfer the cooked lentils to a blender, add the chopped carrots, pumpkin purée, garlic, shallot, thyme, salt, pepper, dried oregano, smoked paprika, cumin, caraway and olive oil.
- Blend briefly to combine.
- Then add the oat flakes, sesame seeds and chia seeds and mix together.
- Place the bag in the ham cooker and transfer the ready mixture.
- Press down with the plate, put on the dedicated lid and screw it on tightly. Place the ham cooker in a pot of water – adjust the amount so it reaches the level of the lid.
- Poach for about 40 minutes in water at 85°C.
- After it cools, place the ham cooker in the refrigerator overnight.
- You can slice the veggie pâté or spread it on sandwiches – just like pâté.
Enjoy! ...because homemade is better!
