Vegan Pumpkin and Walnut Pâté by @le.renard.et.les.raisins

1h

🎃

800 g

Pumpkin

🌰

100 g

Walnuts

100 g

Dairy-free Margarine

75 g

Dairy-free Margarine

🧅

2

Shallot

🧄

3 cloves

Garlic

🥣

10 ml

Brown Miso

🌿

15 g

Sage

🍋

15 ml

Lemon Juice

🫒

15 ml

Olive Oil

🧂

1.5 g

Salt

⚫

1 g

Pepper

Preparation Steps

  1. Step 1/15

    Preheat the oven to 190°C (375°F).

  2. Step 2/15

    Remove the seeds from the red kuri squash and cut 800 g into cubes, keeping the edible skin on.

    Red kuri squash
    🔪Chef's knife
    🪵Cutting board

  3. Step 3/15

    Toss the squash cubes with 1 tbsp olive oil and salt in an ovenproof baking dish.

    Red kuri squash
    🫒Olive oil
    🧂Salt
    🍳Ovenproof baking dish
    🥄Spoon

  4. Step 4/15

    Roast the squash for 20 minutes at 190°C (375°F).

    Red kuri squash
    🍳Ovenproof baking dish

  5. Step 5/15

    Finely slice the shallots and chop the garlic and most of the sage, reserving a few sage leaves for garnish.

    🧅Shallots
    🧄Garlic
    🌿Fresh sage
    🔪Chef's knife
    🪵Cutting board

  6. Step 6/15

    Melt 100 g dairy-free margarine in a frying pan over medium-high heat with the shallots, garlic, and chopped sage.

    Dairy-free margarine
    🧅Shallots
    🧄Garlic
    🌿Fresh sage
    🍳Frying pan
    🥄Spatula

  7. Step 7/15

    Let the margarine foam for 3 minutes, then cook over low heat for 5 minutes.

    Dairy-free margarine
    🧅Shallots
    🧄Garlic
    🌿Fresh sage
    🍳Frying pan
    🥄Spatula

  8. Step 8/15

    Place 100 g walnuts in a second ovenproof baking dish and roast beside the squash for 10 minutes.

    🌰Walnuts
    🍳Ovenproof baking dish

  9. Step 9/15

    Process the roasted walnuts until they form a coarse, paste-like powder.

    🌰Walnuts
    🥤Blender

  10. Step 10/15

    Add the roasted squash and sage margarine to the walnuts, removing any tough sage stems.

    Red kuri squash
    Dairy-free margarine
    🧅Shallots
    🧄Garlic
    🌿Fresh sage
    🥤Blender

  11. Step 11/15

    Add brown miso paste and lemon juice, then blend until completely smooth.

    Brown miso paste
    🍋Lemon juice
    🥤Blender

  12. Step 12/15

    Divide the pâté among four ramekins and smooth the tops with a spoon.

    🍳Ramekin
    🥄Spoon

  13. Step 13/15

    Melt the remaining 75 g dairy-free margarine and spoon it over the pâté.

    Dairy-free margarine
    🍳Frying pan
    🥄Spoon

  14. Step 14/15

    Garnish with reserved sage leaves and black pepper.

    🌿Fresh sage
    ⚫Black pepper
    🥄Spoon

  15. Step 15/15

    Chill for at least 2 hours; chill for 24 hours for a fuller flavour.

    🍳Ramekin

Composition

Ingredients

Types

Nuts, Plant-based fats, Vegetables, Fruits, Oils, Seasonings

Ingredients

Pumpkin, Walnuts, Dairy-free margarine, Shallot, Garlic, Brown miso, Sage, Lemon juice, Olive oil, Salt, Pepper

Allergens

Tree nuts

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, Meat-free

Calories

312 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 18g, Fat: 25g, Fiber: 4g, Sugars: 5g, Sodium: 210mg

Nutritional Information

Minerals

Potassium: 399mg, Magnesium: 70mg, Iron: 2mg

Vitamins

Vitamin A: 780µg RAE, Vitamin C: 16mg, Vitamin E: 2mg

Preparation

Time Information

Preparation

30 minutes

Cooking

30 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

Chef's knife, Cutting board, Ovenproof baking dish, Frying pan, Spatula, Measuring spoons, Blender, Ramekin, Spoon

Appliances

Oven, Stove, Food processor, Refrigerator

Type

Type

Type Of Dish

Appetizer, Spread, Pâté, Starter

Occasions

Christmas, Holiday party, Aperitif, Dinner party

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Smooth, Creamy, Spreadable, Silky, Crunchy

Flavors

Nutty, Savoury, Umami, Herbal, Buttery, Earthy, Tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer because the pâté contains cooked vegetables), fridge : 3 days (Store covered in an airtight container or ramekin,Keep at 4°C or below), freezer : 30 days (Freeze in an airtight container,Thaw overnight in the refrigerator,Add fresh sage garnish after thawing)