I don’t recall if I’ve ever had traditional pâté in my life but I can imagine what it tastes like and I can guarantee I would not like it. This pâté, however, is out-of-this-world delicious, as my mother-in-law would say. It’s creamy and a little bit sweet and goes great with a crusty flat bread or some crunchy crackers. I devoured the entire bowl without batting an eye while Adam tried to get a few bites in. I can’t wait to make this again for a get together with friends because it will definitely be a hit.
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 large onion, thinly sliced
- 1/4-1/2 cup balsamic vinegar
- 1 tbsp sugar
- 4 tbsp bourbon
- 1 bulb garlic
- 1 tsp olive oil
- 1 tsp sea salt, ground pepper, Italian seasoning
- 1/4 cup cashews
- 2 tbsp sunflower seeds
Instructions
- Heat oven to 400 degrees.
- Slice the top off a bulb of garlic and place, roots down on a sheet of parchment paper or aluminum foil.
- Pour olive oil, salt and pepper over garlic and fold parchment paper to form a pouch. Bake for 30 minutes until garlic is soft.
- Heat oil in a pan over medium-low heat. Add onions, half of the balsamic vinegar, bourbon, and sugar and stir. Continue cooking onions on low heat for about 20-30 minutes until they are caramelized minutes. Add the other half of the balsamic vinegar after 15 minutes.
- In a food processor, add chickpeas, caramelized onions, roasted garlic, cashews, sunflower seeds and Italian seasoning blend until it forms a smooth pate. See note.
- Serve with some crispy flat bread – I used this recipe for thin crust pizza that I flattened into a square pan and topped with olive oil, course sea salt, and Italian seasoning.
Notes
At this point, I added a bit more balsamic and bourbon to give it a bit more tartness, but feel free to just go for it as is.
We hope you enjoyed this Vegan Pâté recipe. If you’d like to find more vegan recipes like this one, check out more of VeganFoodLover.com.
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