Vegetarian Pate / Faux Gras / Vegan Pate / Pate Chay - delicious meat-free pate served with crusty French bread | recipe from runawayrice.com
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Vegetarian Pate / Faux Gras / Vegan Foie Gras / Pate Chay

Course: Appetizer, Snack
Cuisine: Asian, French, Vietnamese
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8
Calories: 80 kcal
Author: Trang

This delicious Vegetarian Pate recipe has all the flavors and texture of pate but is completely meat-free. Made of roasted Portobello mushrooms, assorted beans and tofu, this Vegetarian Pate or Faux Gras is full of savory flavor and meaty texture. The recipe is really straightforward and easy to adjust depending on your preference for a softer, creamier pate or grainier, more meat-like texture. Enjoy scrumptious vegan foie gras with crusty French bread, spread on crackers, as a dip with chips or in a Vietnamese sandwich with this easy Vegetarian Pate recipe.

Ingredients

  • 1 lb baby Portobello mushrooms
  • 1/2 Tbsp vegetable oil
  • 1/8 tsp salt and ground black pepper
  • 1 Tbsp chopped shallots
  • 4 sprigs thyme , washed
  • 8 oz medium firm tofu
  • 1/2 cup canned garbanzo beans
  • 1/2 cup canned white beans
  • 1/3 cup bread crumbs
  • 1 Tbsp soy sauce
  • 1/4 tsp ground black pepper
  • 1/2 tsp salt
  • 1/4 tsp vegetable oil , for oiling the ramekins

Instructions

Preparing the Pate

  1. Preheat the oven to 400 F (204 C).
  2. Transfer the Portobello mushrooms into a large colander. Gently rinse with cold water and drain well. Cut the mushrooms into chunks or simply quarter each one.
  3. Transfer the mushrooms into a large baking pan. Spread everything out, making an even layer. Drizzle with vegetable oil. Sprinkle with 1/8 tsp salt and ground black pepper and the chopped shallots.
  4. Bake in the oven for 10 minutes. Remove from the oven and let cool for 15 minutes.
  5. Remove the leaves from the fresh thyme.
  6. Cut the tofu into small cubes.
  7. Transfer the garbanzo beans and white beans into a small colander. Wash off the canning liquid by rinsing with cold water. Toss the beans in the colander a few times to remove the excess water.
  8. In a large food processor, add the beans, tofu cubes, roasted mushrooms, bread crumbs, thyme leaves, soy sauce, 1/4 tsp ground black pepper and 1/2 tsp salt.
  9. Process for 30 seconds. Stir the mixture. Process for another 30 seconds. Repeat this cycle again for pate with medium texture. The total processing time is 2 minutes.
  10. For pate with silkier more mousse-like texture, process at intervals for a total of 3 minutes or more.
  11. Brush vegetable oil into 4 (8 oz) ramekins, coating the inside completely. Spoon the pate into the ramekins filling each about 3/4 full. Use a spoon or spatula to smooth out the top.

Baking Method

  1. Transfer the ramekins into a medium baking pan. Cover the ramekins with foil.
  2. Bake at 400 F (204 C) for 20 minutes.

  3. Remove from the oven and let cool for 10 minutes.

Steaming Method

  1. Fill a steamer basin 2/3 full with water and bring to a rapid boil.
  2. Steam over Medium High heat for 20 minutes.
  3. Remove from the steamer and let cool for 10 minutes.

After Cooling

  1. Cover the ramekins with plastic wrap and place into the refrigerator. Chill for at least 2 hours.

Serving the Pate

  1. For casual serving, garnish the Vegetarian Pate with thyme and serve from the ramekins.
  2. For fancier serving, unmold the Vegetarian pate onto a plate. Smooth out the pate using a butter knife. Garnish with more thyme.
  3. Spread the Vegetarian Pate on French bread or crackers. Enjoy as a vegetarian dip with chips. Make into an awesome vegetarian sandwich by adding fresh cucumbers, carrot and radish pickles, jalapenos, and cilantro in a crusty roll.
  4. Store any remaining portions in the refrigerator for up to 1 week. Freeze for up to 3 months.

Notes, Tips & Tricks

Nutrition Facts
Vegetarian Pate / Faux Gras / Vegan Foie Gras / Pate Chay
Amount Per Serving
Calories 80 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Sodium 384mg 16%
Potassium 340mg 10%
Total Carbohydrates 10g 3%
Dietary Fiber 2g 8%
Sugars 2g
Protein 5g 10%
Vitamin A 0.5%
Vitamin C 1%
Calcium 3.3%
Iron 7.1%
* Percent Daily Values are based on a 2000 calorie diet.