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. It would make the perfect appetizer for a dinner party (or a finger food party) and I promise that vegans and non vegans alike will LOVE it!
Hello December! I’m SO excited to finally share with you the projects I’ve been working on for Christmas… are you ready?
From the 1st until the 24th December, I’m sharing a new vegan post EVERY SINGLE DAY for my vegan advent calendar! You can come back every day at 4pm GMT to open the next door, so bookmark the advent calendar page and don’t miss out on any goodies!
If that’s not enough, I’m also hosting a massive GIVEAWAY! I’ve teamed up with loads of great vegan brands and will be giving away a vegan hamper, filled with snacks and goodies to start you off in the new year! Click here for full terms and conditions and to enter!
Now let’s talk about this vegan pate for a moment…
I know what it’s like when you find out you have someone with special dietary requirements coming to your party. I see the panic in my friends faces when I tell them I’M vegan haha!
This pate is a delicious, rich spreadable bowl of goodness, full of mediterranean flavours. Serve a big bowl of this with some crusty bread at your party this year and I promise everyone will dig in!
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
portions |
- 1 Carrot
- 1 Aubergine (eggplant)
- 1 Red Bell Pepper
- 1 head garlic
- 1 tbsp olive oil
- salt and pepper for seasoning
- 1 can chickpeas drained and rinsed
- 1/4 cup (35g) Walnuts
- 12 Sundried Tomatoes soaked for 10 minutes in just boiled water
- 2 tbsp olive oil
- 1/2 tsp Salt
- 1 tbsp Capers
Ingredients
| |
- 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.
Serve with fresh, crusty bread or crackers.
About Lauren Caris
Lauren is the author and chef of the vegan food blog, Lauren Caris Cooks. She is passionate about showing people just how awesome vegan food can be with simple, delicious recipes and vegan lifestyle tips.
Hi Tracey, you can definitely freeze it!
Can you freeze this?
I can’t wait to try this! Do you peel the eggplant?
Hi Elizabeth! No I don’t bother, it’s lovely after it’s been roasted anyway and as it gets blended anyway there’s no need for the extra effort, really! Hope you enjoy it!
Wowza! I could easily eat this pate straight outta jar! ;) delicious, and I LOVE the idea of your ‘advent calendar’ Lauren!!! Excited to see what’s coming up next! :) x
Thanks Anna!! So glad you like the Pate. I may have eaten it out of the jar…
Okay, now this looks awesome, Lauren! What a fantastic mixture of ingredients and I love the smoky sun dried tomatoes! Yum!
Thanks Rebecca! Yes sun dried tomatoes are the best!!