Growing up, we’d eat liver-based pâté (/pɑˈteɪ/) with baguette, brie, cheeses, and fruits as we decorated the Christmas tree, so I always associated pâté with winter. However, a plethora of recipes and preparation styles proves that pâté is pretty palatable year-round. This oven-free, plant-based pâté includes walnuts for healthy, ample Omega-3 fattiness. I love this walnut pâté on toasted pieces of ciabatta, baguette, or served cold with crackers and cucumber slices in hot summer weather. Meat-fiend Boyfriend gave a seal of approval to the flavor, which also makes a delicious filling for ravioli or pierogi!
FIGHT FOR YOUR RIGHT TO PÂTÉ
Prep:
20-25 min
Cook:
3-8 min
Total:
25-30 min
Each serving size is about ¼ cup (~60 g) and there are a little over 9 servings in a batch. You will need a food processor or strong blender. I think the flavors settle best after preparing and chilling the pâté a day ahead, but that isn’t necessary.
INGREDIENTS:
- 1 cup raw walnuts, chopped (~117 g)
- 2 garlic cloves
- 1 tbsp olive oil, divided into 3 tsp
- 1 tsp tomato paste
- a small orange, red or yellow bell pepper*
- 1 tbsp fresh tarragon (or 1 tsp dry)
- 1 tsp fresh sage (or ¼ tsp ground)
- 2 cups fresh gluten-free breadcrumbs** (~120 g)
- 1 tsp soy sauce***
- ¼ tsp salt
- ¼ tsp paprika or smoked paprika
- 3 tbsp red wine****
[Optional]
- 1 tbsp fresh chives to garnish (I use fresh parsley or sprinkle extra tarragon because I have an onion intolerance)
- 2 tbsp nutritional yeast for extra umami
[FOR SERVING]
- toasted ciabatta, baguette, crackers or thick cut beet chips
*Feel free to sub 1 large shallot/small red onion in lieu of bell pepper, or use 3 tbsp roasted red peppers
**I’ve also used a mix of 1 cup fresh gluten-free breadcrumbs and 1 cup almond meal. I do not recommend using panko. Alternatively, you can use 1 cup dry breadcrumbs (~150 g).
***Liquid coconut aminos are a good soy-free alternative
****mixes of apple cider vinegar, balsamic vinegar, pomegranate juice are great alternatives if you don’t keep wine on hand
STEP BY STEP:
FUN FACTS:
Pâté is a French word meaning “paste” and France proudly offers heaps of diverse pâté across its cuisine. More varieties of pâté exist across Central and Northern Europe: recipes made from poultry liver, game mammals, water fowl, seafood, beef, pork or even other meat-free versions like mushroom pâté are popular. Most versions are baked, with or without a flaky pastry crust. Some recipes in Eastern Europe and Russia are not baked at all. Due to French influence in Vietnam, even a stacked bánh mì often has pâté on the bread!
If you are not planning to use all the pâté immediately, I recommend freezing it for future use (defrost in the fridge). Leftovers will be fine in the fridge for up to 4 days. The pâté can also be used as a ravioli filling on its own or mixed with ricotta. Likewise, it’s tasty as a singular pierogi filling but also works well with traditional fillings like potatoes, quark, farmer’s cheese or mushrooms.
Have leftover tomato paste? Freeze it for future meals or use it in homemade sauces like bbq sauce, ketchup, curries, or Italian-style red sauces. Other weeknight-friendly recipes like lentil sloppy joes, pasta e ceci, and gluten-free pasta e ceci use tomato paste, too!
NUTRITION FACTS:
Number of Servings: 9.2
Fiber: 2.38 g
Carbs: 15.45 g
Calories per Serving: 224.19 kcal
Sugar: 1.49 g
Protein: 5.58 g
Weight per Serving: 60 g
Fats: 15.91 g
Iron: 0.99 mg
All servings and nutritional measurements are approximate. These estimates are intended for information and guidance purposes only. Please consult a licensed nutrition or medical professional if you need assistance.
Gluten-Free and Vegan Disclaimer: All of the ingredients listed in this recipe are available in gluten-free and vegan versions. Please do your research and verify ingredient lists, as many products can have surprisingly hidden amounts of gluten that can impact those with Celiac Disease and gluten allergies. Likewise, vegans may need to verify if products contain hidden amounts of whey or animal derived ingredients.
