Vegetable Pate Recipe

Name: Vegetable Pate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 5 carrots; 4 ribs celery; 1 large onion; 5 tablespoons olive oil; 3 cloves garlic; 2 tablespoons water; 1/2 teaspoon sea salt; 8 ounces mushroom, chopped medium-fine; 3/4 cup tahini; 2 tablespoons miso; 1 tablespoon fresh chopped parsley; 1 1/2 teaspoons each: paprika, thyme; 1 teaspoon rosemary; 1/2 teaspoon each: allspice, nutmeg, pepper; 3 cups soft, whole grain breadcrumbs, loosely packed; 9 ounces (or larger) bag fresh spinach1/4 cup plus 2 tablespoons ground walnuts; 12 cherry tomatoes, halved

Servings: persons

5 carrots
4 ribs celery
1 large onion
5 tablespoons olive oil
3 cloves garlic
2 tablespoons water
1/2 teaspoon sea salt
8 ounces mushroom, chopped medium-fine
3/4 cup tahini
2 tablespoons miso
1 tablespoon fresh chopped parsley
1 1/2 teaspoons each: paprika, thyme
1 teaspoon rosemary
1/2 teaspoon each: allspice, nutmeg, pepper
3 cups soft, whole grain breadcrumbs, loosely packed
9 ounces (or larger) bag fresh spinach1/4 cup plus 2 tablespoons ground walnuts
12 cherry tomatoes, halved

1
Heat oven to 350 degrees. Chop carrots, celery and onion into 2 - 3 inch chunks; heat 2 tablespoons olive oil in a wide skillet or Dutch oven over medium heat. Add chopped vegetables, garlic, water and 1/4 teaspoon salt; cover and cook, turning heat to low after vegetables begin to steam, 10 minutes. Vegetables will still be crisp. Grind coarsely in a food processor.
2
With a slotted spoon, transfer vegetables to a large bowl. Heat 1 tablespoon oil in the pan over medium heat. Add mushrooms; season with a pinch of salt. cook, 5 minutes. Transfer mushrooms to bowl with a slotted spoon.
3
Mix tahini and miso with the herbs and spices; stir into vegetables. Stir in breadcrumbs. Transfer mixture to an oiled 9-inch spring form pan; bake, 60 minutes.
4
Heat remaining 2 tablespoon oil in the skillet on medium heat. Add spinach; cook until wilted, about 3 minutes. Stir in 1/4 cup walnuts and a pinch of salt. Grind the mixture in a food processor for several seconds. Spread over the baked pate. sprinkle with remaining 2 tablespoon walnuts. Place tomatoes, cut side down, around edge of pan. Bake, 5 minutes. Let cool. Gently slide a knife around side of pan, Cut into wedges.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 5 carrots, 4 ribs celery, 1 large onion, 5 tablespoons olive oil, and more.

Yes, Vegetable Pate falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Pate

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