Walnut, Mushroom and Sunchoke Pâté (Vegan)

Anastasia

4 years ago

I’m sure you had some kind of walnut or mushroom pâté before, but my recipe takes it to the next level. I roasted some sunchokes along with mushrooms, garlic, and onion for the richest and deepest flavors. It is finger-licking good!

Sunchokes have a very specific taste on their own, but when roasted and blended with other flavorsome ingredients, they add a unique smoky touch. I highly suggest trying it.

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.

Walnut, Mushroom and Sunchoke Pâté (Vegan)

Rich, smoky, and flavorsome walnut, mushroom, and sunchoke pâté. Vegan recipe.

Author: Anastasia
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 minutes
Yield: 1 1/2 C
Category: Appetizer
Cuisine: Vegan

Ingredients

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.