Toasted Pecan-Mushroom Pate
Submitted by lealea376
Baked vegan pâté with toasted pecans, mushrooms, silken tofu, ginger, jalapeño, and roasted red pepper. Earthy, spicy, and spreadable, served warm or at room temperature.
YIELD
12 servingsPREP
20 minCOOK
60 minREADY
1 hrsThis isn’t your grandmother’s pâté. It’s entirely plant-based, punched up with ginger and jalapeño, and tastes way more complex than the ingredient list suggests.
Toasted pecans and mushrooms get pureed together in the food processor with fresh ginger, jalapeños, and bread crumbs. Silken tofu binds everything into a smooth, spreadable mixture while lemon juice brightens the earthy flavors. Chopped cilantro and roasted red pepper fold in at the end for color and freshness.
Baked in a loaf pan for an hour, the outside firms up into a golden crust while the inside stays creamy and rich.
Spread it on crackers, stuff it into endive leaves, or just eat it straight off the knife. It works warm, room temp, or chilled the next day.
Chef Tips
- Toast the pecans until they’re deeply fragrant and a shade darker. Under-toasted pecans taste bland; properly toasted ones give the pâté its backbone.
- Seed the jalapeños unless you want real heat. The ginger already brings plenty of warmth on its own.
- Oil the loaf pan well. The pâté unmolds cleanly for a more impressive presentation if you plan to slice and serve it on a board.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
With food processor running, drop ginger and chilies through feed tube and mince.
Add bread and pulse until it is reduced to crumbs.
Add mushrooms and pecan and puree.
Add tofu, salt and lemon juice and blend well.
Add cilantro and red pepper and pulse until the pepper is finely chopped.
Place in an oiled 4 cup loaf pan and bake for 1 hour.
Serve warm or at room temperature.
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