Mushroom and Pecan Pate

Pate in lettuce

Vegan Mushroom Pate

This is a seriously easy recipe which makes a pretty sophisticated dish. It’s quick to make and then sits in the fridge happily for a few days, which makes it excellent for dinner parties. The texture starts off a bit fluffy, but firms up nicely after a day or two, giving that firm, squishable texture that pate has. The flavor is deeply savory.

Both my husband and I were quite taken with this, but neither of my kids liked it. I think their palates are too young, and having always been vegetarian, they’re not used to the deeper notes that you’d get from a meat pate, so I’ll keep this for the adults! If you want a more kid friendly mushroom pate, try this one.

1 tbsp garlic infused oil (or olive oil and 2 cloves minced garlic)
8 oz mushrooms, cleaned
1/2 tsp dried thyme
5oz firm tofu
4 oz (1 cup) pecans
2 tbsp Braggs or other GF soy sauce
1/4 tsp black pepper

Break the mushrooms into rough chunks, and process in a food processor until roughly minced.

Add the remaining ingredients, and process to a coarse pate (a few small pieces of nut are OK).

Decorated pate top

Decorated pate top

Press into an oven proof serving bowl (~6″x6″ and at least 2″ deep), and optionally decorate with thin slices of another mushroom pressed into the surface, and cook at 350F for 45 minutes.

Allow to cool and firm up completely, and chill uncovered, preferably for a day or two, until required.

Serve stuffed in lettuce leaves or celery sticks, on toast, or in sandwiches.

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Bolognese Sauce (Vegan)

Vegan Bolognese

Vegan Bolognese with a gluten free (quinoa and brown rice) pasta.

I’ve been ‘playing’ with a pecan and mushroom pate recently (along with a vegan version of teff bread), and it temporarily morphed into this pasta sauce.

Pecan Bolognese

Paler version using more coarsely ground nuts.

It’s one of those recipes where you more or less throw everything together, and then let it do its thing while you potter around doing yours. The mixture is rich from the nuts, with a deeply savory flavor that I normally associate with meat dishes. If you grind the nuts fairly finely, then the color is also a rich dark brown. This totally threw me when it first happened, as the previous versions had been significantly paler. Note that, if anything, this tastes better the next day. The nuts soften even further, and the flavors marry. It even got the thumbs up from my husband!

1 tbsp garlic oil (or olive oil and 1 clove garlic)
1/2 large red/yellow pepper (~3 oz flesh), sliced/diced
3 medium mushrooms, cut into 1/2″ dice
4 oz pecans/walnuts, coarsely ground
1 cup diced tomatoes (including any juice, tinned OK)
4 spring onions, thickly sliced
2 tbsp coarsely minced sun dried tomatoes
½ tsp dried thyme
1 tbsp Braggs Aminos or gluten free soy sauce
16 fl. oz (2 cups) water
1/2 tsp salt (or to taste)

Heat the oil in a saucepan, and gently fry the pepper and mushrooms until they have both completely softened.

Add the remaining ingredients, and simmer uncovered until much of the water has evaporated, the nuts have softened, and the tomato chunks have disintegrated to form a sauce thick enough to coat pasta (30-40 minutes).

Check seasoning, and serve under mashed potatoes, in a GF pastry crust, or with GF pasta with parmesano sprinkles, if desired.