I didn’t set out to create a vegetarian pate recipe – I was experimenting with a loaf and it failed.
Rather than ignoring the failure, I thought I would share it with you anyway because sometimes things just don’t work out.
Vegetarian Pate Recipe
Prep time:
Cook Time:
Time from start to eating:
Makes 1 loaf-sized pate
It’s fine to ditch something that comes out tasting terrible, but sometimes it’s just the texture or the form that doesn’t work and you can still use the food in a different way.
I had to blend my loaf up too much, so it got way too smooth and didn’t bake properly. It might have still been ok as a loaf if I’d left it in the oven for another hour, but I hate using that much gas.
So instead, I just used it as a pate – spread it on crackers topped with cherry tomatoes and sprouts or on a salad.
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It tastes great, just wasn’t the texture I was going for.
I hope you enjoy my experimental attempt and failure – and that it helps you be more adventurous in your own cooking and have more success than I did.
Ingredients
- 1 cup zucchini
- 1 cup toasted buckwheat, cooked (kasha, dry measure)
- 1 19oz can kidney beans (2 cups cooked)
- 1/4 cup sundried tomatoes, chopped
- 1 Tbsp tahini
- 3 Tbsp tamari (soy sauce – use a wheat-free kind for gluten-free)
- 1 tsp ginger, grated
- 1 lime, zested and juiced
- 1 Tbsp paprika
- 1 Tbsp cinnamon
- 1 tsp sea salt or Herbamare
- 1 Tbsp ketchup (optional)
Directions
- Put the zucchini in a food processor and chop, or grate it if making by hand. Add the beans, buckwheat and seasonings and process until combined. If you don’t puree this too much, it may still turn out as a loaf.
- Put the mixture into a loaf pan, spread the ketchup on the top if you’re using it, and bake at 350 F for an hour.
Let me know if you have better success with this loaf or vegetarian pate recipe than I did!
