This quick and easy recipe makes a tasty vegan version of pâté, which is just a fancy way of saying chopped liver. Serve as a dip or spread on bread to make a sandwich.
Yield: 6-8 servings
Time: 20 minutes to prepare, plus 4 hours to chill
Tools
- frying pan
- wooden spoon
- blender or food processor
- rubber spatula
- bowl
Ingredients
- 2 T olive oil
- 3 medium onions, chopped
- 2 c green peas, drained
- ¾ c walnuts, chopped
- 4 oz firm tofu, pressed and cubed
- 2 T tomato paste
- salt
- pepper
Directions
Heat oil, add onions, and sauté until very tender and brown. Let cool.
Blend all ingredients on low speed, scraping down sides as needed, until just slightly chunky. Transfer to bowl, cover, and refrigerate for at least four hours.
Serve with bread, crackers, or crudités.
Also see my other recipe for mock pâté made with tempeh and mushrooms.
Notes
Recipe from Vegetarian Cooking for Every Day, by Laura Theodore.
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