Best 2 Spinach Mushroom Pate Vegan Recipes
Indulge in a symphony of flavors with our exquisite Spinach Mushroom Pâté, a delightful vegan delicacy that will tantalize your taste buds. Crafted with a medley of fresh spinach, earthy mushrooms, aromatic herbs, and creamy cashew base, this pâté is a symphony of textures and flavors. Spread it on crostini, crackers, or crusty bread for an elegant appetizer or serve it as a centerpiece at your next gathering. This versatile pâté can also be used as a filling for stuffed mushrooms or as a savory spread for sandwiches and wraps. Discover the delectable possibilities within this recipe and embark on a culinary journey that will leave you craving for more.
**Additional Recipes Included:**
- **Spinach and Mushroom Stuffed Mushrooms:** Embark on a culinary adventure with these delightful stuffed mushrooms, featuring a savory filling of spinach, mushrooms, and a hint of garlic and herbs, all nestled within tender mushroom caps.
- **Creamy Spinach Soup:** Immerse yourself in the velvety embrace of this creamy spinach soup, a comforting and nutritious dish made with fresh spinach, silky cashew cream, and a touch of nutmeg. Garnish with a swirl of coconut yogurt for an extra touch of decadence.
- **Spinach and Feta Filo Rolls:** Experience the flaky layers of theseSpinach and Feta Filo Rolls, filled with a vibrant mixture of spinach, tangy feta, and a hint of dill. Baked to golden perfection, they are perfect for parties, potlucks, or as a delectable snack.
- **Spinach and Mushroom Lasagna:** Indulge in the ultimate comfort food with thisSpinach and Mushroom Lasagna. Layers of tender lasagna noodles, a flavorful mushroom and spinach filling, and a creamy cashew-based sauce create a harmonious balance of textures and flavors.
- **Spinach and Chickpea Curry:** Embark on a culinary adventure with this aromatic Spinach and Chickpea Curry. Fragrant spices, creamy coconut milk, and the hearty goodness of chickpeas and spinach come together in a symphony of flavors, perfect for a satisfying and nutritious meal.
VEGETARIAN SPINACH-WALNUT PATE
The words "vegetarian," "pate" and "caviar" don't necessarily go together, but this creamy, flavor-packed appetizer spreads like pate, and the tart bursts of pomegranate seeds are a little like caviar. This vegetarian (in fact, vegan) dish is inspired by the country of Georgia's dish pkhali, a spinach spread that can also be made with beets or mushrooms.
Provided by Food Network Kitchen
Categories appetizer
Time 4h40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Special equipment: 5-inch ramekin
- Bring a large pot of water to a boil. Line a 5-inch ramekin with plastic wrap, leaving at least a 2-inch overhang; smooth out the plastic in the ramekin as much as possible.
- Add the spinach to the pot of water, stir to submerge and cook until wilted and tender, about 2 minutes. Drain and let cool completely. Squeeze every last drop of water out of the spinach, then finely chop. Transfer to a medium bowl.
- Process the walnuts, 1/3 cup warm water, cilantro, tarragon, dill, vinegar, scallions, garlic, 1 1/4 teaspoons salt, coriander and cayenne in a food processor until the mixture is the consistency of mayonnaise.
- Add the walnut-herb mixture to the bowl with the spinach, and stir to combine thoroughly. Spoon into the prepared ramekin, and pat down with the back of the spoon to compact. Cover with the plastic overhang, and refrigerate at least 4 hours up to overnight.
- To serve, unwrap and invert onto a serving platter. Garnish with pomegranate seeds and chopped walnuts. Serve with crackers or crudites.
CREAMY VEGAN MUSHROOM PâTé
Prepare these vegan mushroom pâté with candied walnuts canapés ahead of time. When the party starts, all you need to do is pop them in the oven!
Provided by Anna Glover
Categories Canapes
Time 1h
Number Of Ingredients 9
Steps:
- Heat the oil in a frying pan over a high heat, and fry the mushrooms for 15-20 mins until very soft, and any liquid that's been released has evaporated. Stir in the garlic, 1 tbsp thyme leaves, 1 tsp sea salt and a good grinding of black pepper, and cook for 3 mins more. Leave to cool slightly.
- Transfer the mushroom mixture to a food processor and blitz to a thick paste. Add 100ml soya cream, then blitz again until smooth and creamy, scraping down the sides as you go. You may need to add up to 50ml more cream. Season to taste, then spoon into a serving dish or bowl and smooth the top with the back of a spoon. Drizzle over enough olive oil to coat the top of the pâté - it should be just enough to stop it drying out. Cover and chill for 2 hrs until firm. Will keep in the fridge for up to 24 hrs.
- To make the walnuts, put the sugar in a medium heavy-based frying pan with 1 tsp water, and stir to dissolve. Bring to a medium-high heat and bubble for 10 mins without stirring until the sugar has melted and turned into a golden caramel. Stir in the nuts, 2 tsp thyme leaves and a pinch of sea salt, then tip onto a baking tray lined with baking parchment and leave to cool. Once cool and set, bash or break into chunks.
- To serve, spread the pâté over the sourdough toast, then cut into bite-sized squares. Top with dollops of chutney and the candied walnuts.
Nutrition Facts : Calories 115 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.8 milligram of sodium
Tips:
- Choose fresh spinach for the best flavor and texture. Wilt the spinach before using to remove excess moisture.
- Use a variety of mushrooms for a more flavorful pâté. Cremini, shiitake, and oyster mushrooms are all good choices.
- Sauté the mushrooms until they are browned and tender. This will help to develop their flavor.
- Use a food processor or blender to chop the spinach, mushrooms, and nuts until they are finely minced. This will help to create a smooth pâté.
- Season the pâté to taste with salt, pepper, and garlic powder. You can also add other herbs and spices, such as thyme, rosemary, or oregano.
- Serve the pâté chilled or at room temperature. It can be spread on crackers, bread, or vegetables.
Conclusion:
Spinach mushroom pâté is a delicious and versatile vegan appetizer. It is easy to make and can be customized to your own taste. Whether you are serving it at a party or enjoying it as a snack, this pâté is sure to please.
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