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Vegetarian Pea Pâté recipe

Vegetarian Pea Pâté recipe

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  • Recipes
  • Dish type
  • Starters
  • Pâté
  • Vegetarian pâté

This delicious vegetarian pâté tastes great on toast. Serve on crostini for a colourful party nibble.

25 people made this

IngredientsServes: 12

  • 1 egg
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 20 thin wheat crackers
  • 50g (2 oz) walnuts
  • 2 (200g) tins petits pois, drained
  • salt and freshly ground black pepper to taste

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Place egg in a small saucepan, and cover with cold water. Bring water to the boil, and immediately remove from heat. Cover, and let egg stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  2. Heat oil in a frying pan over low heat, and add chopped onion. Cook, stirring occasionally, until brown and tender. Add chopped garlic, and sauté for 1 to 2 minutes. Remove the mixture from the frying pan, and set aside to cool.
  3. In a blender or food processor, finely chop crackers and walnuts. Mix in peas and onion mixture. Add the egg, and blend to a fine paste, adding water or oil if necessary to attain desired consistency. Season with salt and pepper.

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Reviews & ratingsAverage global rating:(14)

Reviews in English (13)

by NIC3470

I was just served this wonderful "mock" pate at a christmas party, and really was impressed. I would serve this to anyone and know it will be enjoyed. The texture, seasoning and color all suggest a true pate.-15 Dec 2002


I have made this pate for my birthday party. My boyfriend was really sceptical when he heard the ingredients (very plain), but he was quite pleased when he tried it. It is really delitious. I used it as a dip and it was a hit. Congratulations to Sandy for submitting great recipe.-27 Jun 2000

by Dora

This pate was enjoyed by all at a dinner party that my sister gave. It is so delicious. The texture and taste is beyond incredible. I can't wait to make it for my guests someday. I also plan on using it as a filling for our work lunches. Thank you!!!!!!!-30 Apr 2000

Moroccan Chickpea Pâté

Luckily for us, it has mostly been a glorious autumnal week here in Devon. Our builders have been all over our house, propping up ceilings, filling holes with concrete and positioning all sorts of steel things in our loft. As much as M would love to help, our house during the day hasn’t really been a suitable environment for a 2-year-old! We have therefore spent a tiring but wonderful week in self-enforced exile, kicking the fallen leaves in Bicton Park and throwing handfuls of sand and shells into the sea at Exmouth.

Consequently, our time in the kitchen has been severely limited. No time for cakes, cookies, bread, pies or pastries … but hey, I did manage to create a rather tasty chickpea pâté one evening. My savoury-toothed husband was very pleased to have something he actually liked to take into work for a change!

Moroccan Chickpea Pâté

2 red peppers
60 g/2 oz butter
1 onion
2 cloves garlic
60 g/2 oz dried apricots
2 x 240 g/8 oz cans of chickpeas, drained
1/2 teaspoon crushed chillies
1 1/2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1 teaspoon coriander powder
30 g/1 oz fresh coriander
2 tablespoons lemon juice
salt and white pepper
3 sheets leaf gelatin (to set 1/2 pint)
200 g/6 oz cream cheese
250 ml/8 fl oz whipping cream

Cut the peppers in half and de-seed. Dunk the pieces 3 times in boiling water to remove their harsh flavour. Chill by dunking in cold water. Pureé 1 pepper and roughly chop the 2nd.

Melt the butter in a saucepan. Chop and gently sauté the onion and garlic. Add the apricots, 1 can of chickpeas, spices, herbs, lemon juice and seasoning. Cook gently until softened. Whizz to blend. Stir in the 2nd can of chickpeas and the roughly-chopped red pepper.

Soak the gelatin sheets in cold water for 10 minutes.

Heat the red pepper pureé. Remove from the heat. Add the soaked gelatin (squeeze first to remove soaking liquid) and mix well until melted.

Add the pepper pureé to the chickpea mix and stir well to combine.

Whisk the whipping cream to peaks. Add the cream cheese and whipped cream to the chickpea mix. Stir well.

Nut pâté

300g ground nuts: peanuts, walnuts, almonds, pecans, chestnuts, cashews, pine nuts….

1 tbs crushed dried basil

1tbs gram flour (chick pea flour)

4 tbs chopped parsley or 2 tbs dried

Heat the olive oil in a medium pan on a medium heat. Add the onions and mushrooms, cook until soft, about 5 minutes. Add the garlic and grated carrot, cook for a further minute. Add the veg stock and red wine, bring to the boil then add the dried mushrooms, herbs, spices and turn off the heat.

Put the nuts into a food processor if not already ground, whizz them up for a minute or so. They need to be well processed but some odd lumps are fine, they will give texture to the pate.

Mix everything together in the pan, add soy sauce, breadcrumbs gram flour and brandy.

Spoon the mixture into individual muffin cases (I use silicone moulds) cook for about 20 minutes. They are cooked when they are brown and feel spongy to the touch. They can be served cold as pate with salad or hot with roast dinner.

Humpbucke Hint
Wrap individual cooked nut roasts in puff pastry and cook for a further 15 minutes for a fabulous nut roast wellington. Slices of fried portobello mushrooms, onions or tomatoes can be added under or on top of the roast, inside the pastry.

This dip is a tasty accompaniment for crunchy vegetables, toasts, or crackers. It makes a perfect addition to any party's appetizer lineup. Sprinkle it with nori powder before serving.

Rounding out our list of the best vegetarian appetizers is this simply delicious (and deliciously simple) cup of Tajín-covered veggies. You'll need: jicama, Persian cucumbers, hearts of palm, lime, sea salt, and Tajín Clásico, a tart and spicy seasoning salt.

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Roasted vegetable chickpea pâté

I&rsquove said it before and I&rsquoll almost certainly say it again &ndash roasting is the less supernatural (and slightly more time-consuming) version of waving a magic wand over vegetables. It can literally transform something from a hard, bland lump to a sweet, sticky, crispy nugget of deliciousness.

(and apparently this is a more poetic version of a normal Amuse Your Bouche post&hellip)

However, as much as I love roasted veg, I don&rsquot want to eat them day after day &ndash being a food blogger, I&rsquom used to rarely repeating the same meal twice! So whenever I have leftover vegetables, I try to repurpose them in some way. For me, leftover roasted veg will now forever lead to roasted vegetable chickpea pâté!

I&rsquove made a similar vegan pâté before (walnut and roasted garlic chickpea pâté) &ndash chickpeas and walnuts give such a great pâté-like base, and you can then add whatever flavourings you like. Last time I went for roasted garlic, this time I just crammed in as many roasted vegetables as I could fit into my food processor. The result was completely amazing &ndash you get all the flavours of the roasted veg (slightly sweet, slightly earthy), in a perfectly spreadable format.

I served my roasted vegetable pâté with some pitta bread for dipping, but you could also go for veggie sticks (if you want a veg overload), or you could even go super fancy and serve it with toast triangles (crusts removed, of course). This vegan chickpea pâté would be a great quick appetiser to whip up when you have friends over, to serve with some wine!

Veggie Wellington

"This is admittedly a bit time-consuming and a little fiddly, but the effort is worth it for that classic Wellington look, with a pink centre, surrounded by mushroom pâté and a crisp, buttery puff pastry casing." Great British Vegan by Aimee Ryan of Wallflower Kitchen is published on 5th January, 2021. White Lion Publishing, £20.


For the pâté:

For the filling:


  • Make the pâté. Melt the butter in a medium saucepan over a medium heat and fry the onion and mushrooms for five minutes, until softened. Add the miso paste and vinegar and cook for a further five minutes, until everything is dark and sticky. Stir in the spinach and leave to wilt. Remove from the heat and put in a food processor along with the walnuts. Blitz to a smooth pâté.
  • Preheat the oven to 220C/425F/Gas 7 and grease a roasting tray with butter.
  • Next make the filling. Heat the oil in a large saucepan over a medium heat and fry the onion and garlic for five minutes, until softened. Add the balsamic vinegar, yeast extract and mushrooms then cook for a further eight minutes, until brown and sticky. Mix with the rest of the ingredients, season and use a masher to combine everything together into a thick, chunky mixture. You can also pulse in a food processor. Shape the filling into a large log shape, the length of the short side of the pastry sheet.
  • Unroll the pastry and spread over a thick layer of the pâté, the width of the log. Place the log on top and cover it with the rest of the pâté. Don’t worry if it looks messy!
  • Gently pull the puff pastry up and around the log, tucking in the edges of the pastry as you go so it is completely covered. Seal the two ends together with aquafaba or milk, then turn the Wellington over so that the seal is hidden underneath. Brush the whole log with aquafaba or milk to glaze and use any excess pastry to decorate the top and glaze that too. Bake for 25 minutes until, puffed and golden.
  • Allow to cool slightly before cutting into 2.5cm-thick slices to serve.

Did you make this recipe?

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I came across this recipe when looking for some new dishes to serve at a luncheon at which several guests were vegetarians. This pate is a find and I will certainly make it again. I used about half shiitakes and half criminis as well as madras curry. I didn't measure the fresh herbs precisely and probably added more than the recommended amount. I found the mix savory from the moment the ingredients came together--let alone the following day--and the aroma and taste of the curry was enticing. Love the ease of rough-chopped ingredients and early prep option. As others have noted, the recipe makes a good amount of pate. But I can think of lots of uses for the left-overs, including mixed in an omelet, spread on some roast chicken, perhaps in some phyllo and frozen for future party use! Nice, hearty vegetarian option.

Big hit, great for the vegetarians at the party. Iɽ dial down the curry next time or use a milder type. We're killing the scant leftovers while we clean up this morning.

I have had more repeat request for this than any other pate I have ever made. I doubled the garlic and upped the mixed herbs. I also used 75 percent shiitake and 25 percent chestnut mushrooms.

This was delicious, and got many compliments from my guests. It's true that the appearance leaves something to be desired, as do all pate's I've ever seen. The taste was fabulous, though. This recipe could easily be halved, it did make quite a lot.

If you love mushrooms, this is the party appetizer for you! I make this all the time and it is always a big hit with my guests-- the mushroom lovers in particular rave about it. Since it's not the most beautiful food in the world, I usually serve in a medium-sized ramekin and top with some fresh basil leaves. I have made it as written but I actually prefer it without the curry powder and cumin-- leaves more room for the savory, earthy mushroom flavor to shine through. My favorite herbs for this are basil and italian parsley. Other modifications I have made: 1/3 shiitakes and the rest brown button mushrooms (keeps the cost down somewhat), almonds instead of cashews, red onion for shallots (only when I ran out of shallots). Still delicious every time. I have cut down on the butter a couple of times but it's better full-fat.

Made with 12oz. pkg. of sliced crimini's from Trader Joes. Increase butter to 8T. for richness, 1T. of Madras curry, and 1t.cumin. Shallots, cashews, and EVOO remained the same. Italian parsley, and basil were my choice of herbs. The piece de resistance was to add 1T. of white truffle infused oil to really bring out the musk, and earthiness of the mushrooms. If using shiitakes, I would probably omit the truffle oil.

This was a hit at a recent dinner party. I used half curry powder and half garam massala since I had a better version of the latter. You must let this set for a day as it doesn't taste like much when first prepared. It makes a bunch and there was some left over. The leftovers would be great tossed with olive oil as a mushroom pesto over pasta or perhaps a layer in a veggie lasagna.

Excellent! Made it as the recipe states.

I didn't make this recipe (don't get mad!) but rather used it as a method for making a veggie pate with some wild mushrooms I had on hand (oyster and shitake) -- very good! I sauteed a shallot in 2 T butter till golden. Added about 3/4 of a lb of the mushrooms (equal amounts of each). Saute over low heat with generous amounts of white pepper, salt, fresh thyme and parsley, a bit of black pepper and a small minced garlic clove. I ground about 1/2 cup of sliced almonds in the food processor removed and added the cooked mushrooms. Pulse till almost smooth, add almonds, correct seasoning (more thyme and white pepper, and a shot of sherry vinegar - lemon would be good too). The method (mushrooms, herbs and nuts) makes a delicious pate-like spread. Use whatever spices you like until you get the flavor you like! Yes, it looks like dog food - it's pate. The whole thing only took about 15 minutes (plus chilling time). As an aside, this recipe sounds good, and I will probably try it sometime when I'm feeling like curry and have cashews in the house.

Agree with earlier reviews that while this dish tasted good (after melding over 24 hours), it does make an enormous amount and is not very visually pleasing, as well being quite expensive to make. The only dish I had copiously left over at a recent cocktail party.

This pate was awesome. I love mushrooms and I love curry. Make sure you get Madras curry. The right amount of salt makes it perfect. It's even better after it sits for a while.

This was very good but perhaps a bit too much curry. I'm surprised at my comment because I almost always 'up' the spices. I did add one dash of cayenne but felt the curry was a bit too much. Perhaps it depends upon your curry mine came from Penzey's - I used their Maharajah Curry Powder which is primo stuff. All of their spice are fresh and top quality. Anyway, the pate was really good and I will make it again. As much as I love chichen liver pates this is more heatlthy.

Yummy! I have made this recipe several times since it first came out. It is really much better when the mushrooms are in great shape and a little larger. I prefer to removed the stems to keep down the texture. This is really different and great served on water crackers of any kind!

hey - cook from jasper. this IS a pate. evidently you are not aware that pates can be crustless (if it had a crust it would be called pate en croute). it can, technically, also be referred to as a terrine. get out your copy of food lover's companion and look it up. and ease up on the attitude.

I love pate but don't eat liver or meat any more. This recipe was AMAZINGly good!Tasted and looked so much like pate. Delicious. NOTE: Trying to cut down on butter and oil I use a non stick pan and just 1 tbsp each of butter and of oil to sautee. Worked very well..and much less rich., I used crimini mushrooms and when done formed into a small loaf on a plate and then refrigerated. It was so easy to make, although it took about 25 minutes (not 12) for the liquid to evaporate from the mushroom mixture.

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Cauliflower & Pea Pesto

I used to make my pesto in my mini chopper. Herbs, garlic, nuts, parmesan and olive oil.

It could handle it ok, but I decided to try something different with my new toy and it was so much smoother and blended much quicker.

I was thinking about raw vegetables and all the nutrients that would be retained if I didn't cook them first. I settled on cauliflower and peas.

I was very happy with the results. A velvety smooth and tasty pesto that coated pasta beautifully. And, more importantly, it met with approval from my two year old and my newly vegan husband. Of course, if you don't have a vegan in the house, feel free to add parmesan (veggie style of course).

September 9, 2012

  • ½ small cauliflower
  • 128g/1 cup frozen peas
  • 25g/1 cup fresh basil
  • 2 cloves garlic
  • 1 cup/240ml olive oil
  • a good grinding of black pepper

Total time: 5 mins
Yield: Serves 4

Some more pesto for you to try:

    by Tinned Tomatoes by Green Gourmet Giraffe by Souvlaki for the Soul by Laura's Sweet Spot by Tinned Tomaotes by What We Eat

I use the Optimum 9400 power blender. I was sent one for review and couldn't like without it now. I love it.

Category: Vegetarian

This weekend I made mushroom and spinach cannelloni. I actually did.

I picked the cannelloni partly because I’m currently a pescetarian (after we visited a farm on Easter and the little piglets looked up at me with their little snouts and little eyes that pleaded “let us live!”… I’m hoping it’s just a phase though.) but mostly because I kept seeing cannelloni tubes at the supermarket and, never having known such things existed before, was intrigued. The recipe was from the Mary Berry and Lucy Young book Cook Up A Feast.

This weekend I made mushroom and spinach cannelloni. I actually did.

I picked the cannelloni partly because I’m currently a pescetarian (after we visited a farm on Easter and the little piglets looked up at me with their little snouts and little eyes that pleaded “let us live!”… I’m hoping it’s just a phase though.) but mostly because I kept seeing cannelloni tubes at the supermarket and, never having known such things existed before, was intrigued. The recipe was from the Mary Berry and Lucy Young book Cook up a Feast.

My fist hurdle came when preparing the ingredients. I innocently went to get the called for can of tomatoes but when I opened the cupboard door something threw itself off the shelf at high speed only to break it’s fall in the casserole dish, which naturally shattered. Great. What on earth am I supposed to cook the cannelloni in now? And if that weren’t enough, at that moment, as if inspired, an opened bag of spaghetti followed suit and emptied its contents everywhere. Absolutely everywhere. I’ll be honest, I didn’t take it well, I may have even in the heat of the moment used an expletive. Internally I rounded on my boyfriend, Conor. It never would have happened, I raged to myself, if someone hadn’t overstuffed the cupboard, if someone knew how to organize things, if someone hadn’t just shoved everything up there when they unpacked the shopping last time… And then it hit me. That someone was me. I overstuffed the cupboard, I don’t know how to organize things, and I had unpacked the shopping last time. Sorry Conor.

My next hurdle: mushrooms. The recipe calls for 500g of mixed mushrooms roughly chopped. 500g is a lot of mushrooms. More than a lot. It’s loads. Conor and I have an ongoing debate on how to clean mushrooms (we also talk about interesting things). I was taught, although admittedly I can’t remember by whom, that you should dab mushrooms with a wet paper towel, or cloth or whatever, so that the mushroom doesn’t absorb too much water. Conor insists this is rubbish and that you can just rinse them. So here it was, Sunday afternoon, and I was righteously giving each mushroom a tender loving sponge bath. I had got through perhaps ten when I thought to myself “I’m doing pretty well here!” and checked the pile of mushrooms to admire the hefty dent I felt sure I was making in it. My pile was still 500g of mushroom strong… minus ten. This was going to take ages. So very calmly I made sure that Conor was not only out of the room, but in a far away enough room that I’d have time to hide the evidence should he start heading towards the kitchen, and I started grabbing mushrooms by the handful – chestnut, shiitake, button alike – and shoving them under the tap. Water absorption… really? They were fine.

So. 500g of mushrooms now washed. 500g of mushrooms now to chop. I won’t bore you with the details, suffice to say it took half an hour.

Now to actually make the cannelloni. The first step is to fry the mushrooms with the spinach in a frying pan. It crossed my mind, while trying to fit the mushrooms and spinach into a British size frying pan, that either Mary Berry and Lucy Young have never actually seen 500g of roughly chopped mushrooms and 225g of roughly chopped spinach, or they have access king sized frying pans. Whichever it was, 725g of food does not fit into my frying pans. I somewhat lost my cool as my carefully washed and roughy chopped to perfection mushrooms cascaded to the floor and periodically flew across the room. Enter my boyfriend. Calm in the face of crisis (and always confused by my freak outs in the kitchen) suggested I cook them in batches. It took some serious explanations, and eventually a physical demonstration for me to understand how he intended me to do this, but admittedly it was a good idea.

The rest was pretty easy. For those with patience, dedication to mushrooms, and giant frying pans, this recipe isn’t too complicated. I found a smaller casserole dish to cook it in and was relieved to see the cannelloni tubes were actually much smaller than I had imagined and would fit into it- although that did make spooning in the eventually fried mushroom and spinach mix a bit fiddly.

It came out of the oven looking amazing, and, to my delight, potentially edible. Admittedly the presentation went to pot as I spooned it out onto the plates, but I am very proud to say that it was not only edible, but was actually quite tasty.

In the future, if I make it again I will: buy pre chopped mushrooms, rinse them from the start (only when Conor isn’t paying attention), get bigger frying pans, and cook the mushrooms for longer (not all of them were fried enough and were a bit tough after being baked in the oven).