Eliminate the fear and panic that comes with finding out you have some vegans coming to your party with this super easy vegan pate recipe
1 Red Bell Pepper
1tbsp olive oil
salt and pepperfor seasoning
1can chickpeasdrained and rinsed
1/4 cup (35g) Walnuts
12 Sundried Tomatoessoaked for 10 minutes in just boiled water
2tbsp olive oil
Preheat the oven to 190°C.
Chop the carrot, aubergine and red bell pepper into 1 inch chunks and lay out on a flat baking tray lined with parchment paper. Season with salt and pepper.
Put the head of garlic on it’s side and slice a small amount off the top so just the tips of the cloves are exposed, keep the end where all the cloves attach intact. Drizzle with a small amount of olive oil, season with salt and pepper and wrap in a tin foil package.
Bake the vegetables and the garlic for 30 minutes, until soft. Allow to cool.
Add the vegetables and garlic to a food processor with the rest of the ingredients and blend until smooth. You might need to do this in 2 batches depending on the size of your food processor.
Store in an airtight container in the fridge for up to 5 days.