Vegetarian Country-Style Pate Recipe

Name: Vegetarian Country-Style Pate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium-size eggplant, peeled and sliced; 1 tablespoon olive oil; 1 small yellow onion, chopped; 2 garlic cloves, minced; 2 cups cooked brown lentils, well drained; 1 cup finely ground walnuts; 1/3 cup tahini; 1 cup drained firm tofu; 2 tablespoons tamari or other soy sauce; 2 tablespoons chopped fresh parsley leaves; 1 teaspoon dried thyme; 1 teaspoon sweet paprika; 1/4 teaspoon ground allspice; 1/8 teaspoon cayenne pepper; Salt and freshly ground black pepper; 2 tablespoons all-purpose flour

Servings: persons

1 medium-size eggplant, peeled and sliced
1 tablespoon olive oil
1 small yellow onion, chopped
2 garlic cloves, minced
2 cups cooked brown lentils, well drained
1 cup finely ground walnuts
1/3 cup tahini
1 cup drained firm tofu
2 tablespoons tamari or other soy sauce
2 tablespoons chopped fresh parsley leaves
1 teaspoon dried thyme
1 teaspoon sweet paprika
1/4 teaspoon ground allspice
1/8 teaspoon cayenne pepper
Salt and freshly ground black pepper
2 tablespoons all-purpose flour

1
Preheat the oven to 375F.
2
Place the eggplant on a lightly oiled baking pan and bake until soft, turning once, about 20 minutes.
3
Set aside to cool.
4
Heat the oil in a small skillet over medium heat, add the onion and garlic, cover, and cook, stirring, until softened, about 5 minutes.
5
Place the onion mixture in a food processor along with the eggplant.
6
Add the remaining ingredients, except the flour, and process until just combined.
7
Do not overprocess.
8
Taste and adjust the seasonings.
9
Stir in the flour.
10
Lightly oil a small loaf pan or 7-inch springform pan, depending on the shape of your slow cooker.
11
Fill with the pate mixture, packing it in and smoothing the top.
12
Cover with aluminum foil, making several holes in the foil for steam to escape and place the pan on a trivet or rack that has been set inside a 6-quart slow cooker.
13
Pour an inch of water into the bottom of the cooker.
14
Cover and cook on Low for 4 hours.
15
Remove from the slow cooker and let cool completely before removing from the pan.
16
Refrigerate for at least several hours or overnight before serving.

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 medium-size eggplant, peeled and sliced, 1 tablespoon olive oil, 1 small yellow onion, chopped, 2 garlic cloves, minced, and more.

Yes, Vegetarian Country-Style Pate falls under the Vegetarian 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.

That's it — enjoy your meal!

Vegetarian Country-Style Pate

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions