Delicious vegan pate and gravy

I was wondering how to start this year. A cake against all diets? Herring as a counterbalance to all the sweets we ate? But I decided to go with a good to you vegan pate. I have a problem with veggies in the winter, as I found fresh vegetable hard to eat, it’s cold and they are cold. So I prefer to cook, grill, or put them in a soup approach, so that recipe is just perfect. It will be even perfect for somebody who doesn’t like vegetables at all.

The recipe comes from a brilliant Polish vegan blog called Jadłonomia. Marta’s ideas are delicious and flavoursome. Her recipes are far from bland. I found it so inspiring.

This pate has really nice texture, very smooth, so sit can be smeared on a sandwich. There is a little bit of meaty flavour even though there is no meat at all. I’ve tried multiple different vegetable pates before, but this one is so far the best.

I’ve made the gravy just to have vegetables for the pate. There is no other way, as normal boiled veggies won’t give you that smoky flavour. The gravy is delicious as well and you can always freeze it for later.

Vegan pate

Vegan pate

Recipe adapted from Jadlonomia
Makes one 20cm loaf pan.

    • all the vegetable from the gravy recipe, squeezed well out of all liquids
    • 3/4 cup pumpkin seeds, ground
    • 3/4 cup cooked millet
    • 1/4 cup rapeseed oil
    • 2 Tbsp tomato pure
    • 1 tsp thyme
    • 1/2 tsp ground coriander
    • 1/2 tsp ground pepper
For decoration
  • bay leaves and a few drops of oil
Preheat the oven to 200°C/180°C fan.
Place all the ingredients in a big bowl and blend it with a stick blender until smooth.
Line a loaf tin with parchment paper. Pour the mixture into the pan.
Smooth the mixture.
Smear it with oil.
Arrange the bay leave at the top.
Bake in the preheated oven for 40-50 minutes, or until golden around the edges.
Let it cool entirely before taking it out of the pan.

Vegan gravy

Recipe adapted from Jadlonomia

  • 2 – 3 Tbsp vegetable oil
  • 2 onions, peeled and chopped roughly
  • 2 bay leaves
  • 2 black peppercorns
  • 2 allspice berries
  • 1 spring of fresh thyme
  • 1 spring of fresh rosemary
  • 1 carrot, peeled and chopped roughly
  • 1 parsley, peeled and chopped roughly
  • 2 sticks of celery, chopped roughly
  • 2 garlic cloves
  • 1/2 Tbsp brown sugar
  • 2 Tbsp tomato pure
  • 2 Tbsp light soy sauce
  • 1 litre vegetable stock
  • salt and pepper
Heat the oil in a saucepan over medium heat.
Add the onions, bay leaves, peppercorns, allspice, thyme and rosemary.
Fry until the onion turns golden.
Add the carrot, parsley, celery and garlic. Cook for 20-30 minutes until tender.
Add in the sugar, tomato puree and soy sauce. Fry for 1-2 minutes.
Add in the stock and cook 30-40 minutes or until there is 1-2 cups of stock left.
Pass it through a sieve into another large pan, using a spoon to squeeze out all juices. (Use the veggies for vegan pate)
Heat the sauce for 5 more minutes. Season it with salt and pepper.
If you prefer thicker sauces, stir in 1 tablespoon of flour and bring to boil.

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