Creamy Vegan Eggplant Pâté with Pecans & Port – Meaty, Umami & Gluten-Free
On the lookout for a plant-based unfold that’s wealthy, savory, and satisfying? This vegan eggplant pâté delivers deep umami taste and a creamy texture that rivals conventional meat pâtés—with none animal merchandise. Made with roasted eggplant, pecans, dietary yeast, a splash of port, and warming spices, this gluten-free and vegetarian-friendly unfold is ideal for crackers, toast, or as a part of a charcuterie board. Whether or not you’re vegan, decreasing meat, or simply love daring flavors, this wholesome eggplant pâté makes a formidable, protein-rich appetizer or snack appropriate for events, holidays, and potlucks.
I really like this tackle a conventional recipe that may “healthify” your subsequent festive celebration. What’s Pâté? Pâté is a conventional unfold created from animal liver, butter, mayo, and spices. I took this culinary idea and turned it right into a wholesome, utterly plant-based (vegan), gluten-free model, which calls upon among the identical basic flavors—mustard, thyme, allspice—to create a savory, creamy unfold that works splendidly nicely as a celebration appetizer. The key of this vegan pâté is eggplant. When roasted, it creates a satisfying, umami taste, together with onions, garlic, pecans, vegetable broth, diet yeast, spices, and port (for those who don’t have port, use brandy or pink wine; for a nonalcoholic model, use balsamic vinegar). I informed you this recipe is spectacular! All you need to do is roast the veggies, and mix the entire substances collectively in a meals processor or blender right into a creamy unfold. Then pour it right into a soufflé dish, beautify the highest (I used juniper berries and bay leaves) and serve it with crisp crackers and maybe some fruit, reminiscent of dates or grapes.
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Description
This vegan eggplant pâté is wealthy, creamy, and filled with umami taste. Made with pecans, port, and spices—good as a wholesome, gluten-free meatless unfold.
- Preheat oven to 400 F.
- Place eggplant (pores and skin facet up), peeled entire garlic, and quartered onion in a 9 x 13-inch baking dish. Drizzle with olive oil. Place in high rack of oven and roast for about 40 minutes, till greens are tender.
- Take away greens from oven and permit to chill barely.
- Whereas greens are roasting, place pecans within the container of a meals processor or blender, and course of till high quality. Go away the pecans within the processor or blender for step 6.
- Line a colander with paper towels, and scoop eggplant flesh out of pores and skin (save skins so as to add to soups) into the paper towel-lined colander, permitting to empty for about 5 minutes to take away extra liquid.
- Add roasted garlic and onion, drained cooked eggplant, broth bullion, mustard, thyme, allspice, dietary yeast, mayonnaise, and port (or brandy or balsamic vinegar) to blender container with pecans.
- Course of, stopping often to push down substances with a spatula, till very easy (about 2-3 minutes). It would make a really thick consistency.
- Pour right into a medium (1 quart) soufflé dish or serving bowl. (Could divide into 6 (1/2-cup) particular person soufflé dishes or glass bowls.)
- Cowl and chill for a minimum of 2 hours.
- Garnish with bay leaves and juniper berries, as desired.
- Serve with crackers, fruit, or toasted rustic entire grain bread.
- Makes 3 cups (12 one-fourth cup servings).
Notes
To make home-made vegan mayonnaise, try this recipe.
If you happen to don’t have port, use brandy or pink wine; for a nonalcoholic model, use balsamic vinegar.
- Prep Time: 10 minutes
- Prepare dinner Time: 40 minutes
- Class: Dip
- Delicacies: American
Diet
- Serving Dimension: 1/4-cup
- Energy: 92
- Sugar: 2 g
- Sodium: 14 mg
- Fats: 8 g
- Saturated Fats: 1 g
- Carbohydrates: 5 g
- Fiber: 3 g
- Protein: 2 g
