Creamy Vegan Eggplant Pâté with Pecans & Port – Meaty, Umami & Gluten-Free
Searching 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, lowering meat, or simply love daring flavors, this wholesome eggplant pâté makes a powerful, protein-rich appetizer or snack appropriate for events, holidays, and potlucks.
I like this tackle a conventional recipe that may “healthify” your subsequent festive get together. What’s Pâté? Pâté is a conventional unfold produced 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 a few of the identical basic flavors—mustard, thyme, allspice—to create a savory, creamy unfold that works splendidly effectively 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 (should you don’t have port, use brandy or crimson wine; for a nonalcoholic model, use balsamic vinegar). I advised you this recipe is spectacular! All it’s a must to do is roast the veggies, and mix all the elements collectively in a meals processor or blender right into a creamy unfold. Then pour it right into a soufflé dish, adorn the highest (I used juniper berries and bay leaves) and serve it with crisp crackers and maybe some fruit, resembling dates or grapes.
Description
This vegan eggplant pâté is wealthy, creamy, and filled with umami taste. Made with pecans, port, and spices—excellent as a wholesome, gluten-free meatless unfold.
- Preheat oven to 400 F.
- Place eggplant (pores and skin aspect 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 advantageous. Depart 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 regularly to push down elements with a spatula, till very clean (about 2-3 minutes). It is going to make a really thick consistency.
- Pour right into a medium (1 quart) soufflé dish or serving bowl. (Might divide into 6 (1/2-cup) particular person soufflé dishes or glass bowls.)
- Cowl and chill for not less than 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 crimson wine; for a nonalcoholic model, use balsamic vinegar.
- Prep Time: 10 minutes
- Cook dinner Time: 40 minutes
- Class: Dip
- Delicacies: American
Vitamin
- Serving Measurement: 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