Walnut, Mushroom and Sunchoke Pâté (Vegan)
Rich, smoky, and flavorsome walnut, mushroom, and sunchoke pâté. Vegan recipe.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: 1 1/2 C 1x
- Category: Appetizer
- Cuisine: Vegan
Ingredients
Scale
- 150g mushrooms
- 150g sunchokes
- 1 small onion
- 2 garlic cloves, unpeeled
- 1 C walnuts
- 2 tsp fresh rosemary
- 6 tbsp plant milk
- 1 tbsp soy sauce
- 1/2 tsp truffle oil
- salt and black pepper to taste
- olive oil for cooking
Instructions
- Preheat oven to 200°C (400°F). Line a baking tray with parchment paper or a silicone mat and set it aside.
- Chop sunchokes into 1/2 inch pieces. You can leave the skin on cause it will enhance the smokiness. Cut onion into quarters.
- Mix mushrooms, sunchokes, onion, and garlic with salt, pepper, and olive oil. Spread evenly on the baking tray and put in the oven for 15-20 minutes until golden brown. Stir halfway through the process.
- Meanwhile, toast the walnuts on a dry skillet until fragrant. Set aside and let them cool down.
- When mushrooms and veggies are done take them out of the oven and let them cool as well.
- Peel the garlic and add it to a blender along with roasted vegetables, mushrooms, fresh rosemary, soy sauce, and truffle oil. Start blending adding one tablespoon of plant-based milk at a time until you reach a nice smooth consistency. Taste for seasoning and adjust if needed.
- Serve right away or place in an air-tight container and keep in the fridge for up to 3 days.
Nutrition
- Serving Size: 2 tbsp
- Calories: 83
- Sugar: 2.2g
- Sodium: 131mg
- Fat: 6.6g
- Saturated Fat: 0.7g
- Carbohydrates: 5g
- Fiber: 1.1g
- Protein: 2.3g
- Cholesterol: 0mg