Give a Second Chance to Our Leftover Food!
This recipe for our Leftover Vegan Pâté is a testament to this belief. We turn what would otherwise be overlooked — leftover mushrooms — into a delicious spread with a twist. Combined with the surprising kick of horseradish, the earthy taste of beetroot, and the creamy almond milk, it's an adventure of flavors with every bite. With this recipe, you're not just creating a dish, but also making a difference.
Difficulty:
Hard
Serving:
2 servings
Preparation time/ Cooking time:
1 hour 10 minutes / 10 minutes
Ingredients:
250 ml almond milk
100 g leftover mushrooms
50 g green onions
50 g horseradish
50 g beetroot
10 g cornstarch
10 ml olive oil
5 g walnuts
5 g pistachios
5 g salt
2 slices sourdough bread
Preparation:
Begin by pouring the almond milk into a pot.
Finely chop all the ingredients and sauté them in a pan over high heat with olive oil for about 7 minutes.
Add this sautéed mixture to the pot with the almond milk. Over medium heat, allow the milk and the sautéed ingredients to reduce.
When the mixture achieves a thick consistency, blend it with a blender to create a smooth pâté.
Pour the pâté into a small mold and allow it to set in the fridge for at least 1 hour.
Serve this flavorful vegan pâté on top of slices of fresh sourdough bread.
Enjoy!
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