Vegan Pate
Growing up in a Jewish home means eating chopped liver or pate during every holiday!
Unlike chopped liver, there is no aftertaste with the vegan version! yay! The sweetness of the sautéed onion combined with the creaminess of the beans, create a delicious vegan pate. The bonus is that it is so much better for us! Packed with protein and vitamins.
This elegant spread is perfect for any festive occasion, adding a touch of tradition to your plant-based table. Whether you serve it in individual dishes for a sophisticated touch or in a larger serving bowl for easy scooping, your guests will be raving about this delicious and healthy twist on a classic.
If you want to see me make this recipe on TV click here
Ingredients
2 cups onions, chopped
4 tablespoons olive oil, divided
1 cup black beans or red beans, soaked overnight, cooked and drained (about 2 1/2 cups cooked beans)
1/3 cup walnuts
1 tablespoon Cognac
+Salt
+Pepper
Directions
In a nonstick pan on low heat add 2 tablespoons olive oil, onion, salt and pepper. Sauté until translucent . Pour onion mixture into the food processor, add beans, walnuts, 2 tablespoons of olive oil and cognac, Pulse until you get pate-like smooth consistency. Spread on crackers, toast, matzo or on slices of apples and serve.
