Vegan Pâté en Croûte by @healthyalie

2h35

8 servings

🌾

450 g

Flour

🧈

150 g

Vegan butter

🧂

1.5 tsp

Salt

💧

100 ml

Ice water

🍎

1 tbsp

Apple cider vinegar

🍄

300 g

Brown mushrooms

🫘

120 g

Cooked lentils

🫘

200 g

Smoked tofu

🌰

120 g

Mixed nuts

🧅

2

Shallots

🧄

3

Garlic cloves

🥢

1.5 tbsp

Soy sauce

🧀

2 tbsp

Nutritional yeast

🌿

Thyme

🌿

Rosemary

⚫

Black pepper

🌽

2 tbsp

Cornstarch

🥕

1

Roasted carrot

🥜

Pistachios

Vegan glaze

🍲

350 ml

Vegetable stock

🍮

5 g

Agar-agar

🥢

1 tsp

Soy sauce

  1. Mix
    • Flour
    • Salt

    Mix the flour and salt.

  2. Rub
    • Vegan butter

    Rub in the cold vegan butter.

  3. Add
    • Ice water
    • Apple cider vinegar

    Add the ice water and apple cider vinegar.

  4. Form

    Form a ball, wrap it, and chill for 1 hour.

  5. Sauté
    • Brown mushrooms

    Sauté the mushrooms until all moisture has evaporated.

  6. Add
    • Shallots
    • Garlic cloves

    Add the shallots and garlic, then transfer to a mixing bowl.

  7. Add
    • Cooked lentils
    • Smoked tofu
    • Mixed nuts

    Add the smoked tofu, lentils, mixed nuts, soy sauce, nutritional yeast, spices, and herbs.

  8. Blend

    Blend coarsely.

  9. Add
    • Cornstarch

    If the filling is not firm enough, add the cornstarch and mix well.

  10. Cool

    Allow the filling to cool completely.

  11. Roll

    Roll out two-thirds of the pastry and line the mould.

  12. Layer
    • Roasted carrot
    • Pistachios

    Layer in the filling, add the carrot and pistachio insert, then cover with more filling while pressing it down.

  13. Step

    Close with the remaining third of pastry.

  14. Step

    Make 2 chimneys and apply a vegan glaze.

  15. Bake

    Bake at 180°C for 55 to 65 minutes.

  16. Cool

    Allow to cool in the mould.

  17. Boil
    • Soy sauce
    • Vegetable stock
    • Agar-agar

    Boil the vegetable stock, agar-agar, and soy sauce for 1 minute, then pour into a pouring jug and wait 3 to 5 minutes.

  18. Coat

    When the liquid lightly coats, pour it into the chimneys and let the pâté en croûte rest for at least 4 hours, ideally overnight.

Vegan Pâté en Croûte by @healthyalie

2h35

8 servings

🌾

450 g

Flour

🧈

150 g

Vegan butter

🧂

1.5 tsp

Salt

💧

100 ml

Ice water

🍎

1 tbsp

Apple cider vinegar

🍄

300 g

Brown mushrooms

🫘

120 g

Cooked lentils

🫘

200 g

Smoked tofu

🌰

120 g

Mixed nuts

🧅

2

Shallots

🧄

3

Garlic cloves

🥢

1.5 tbsp

Soy sauce

🧀

2 tbsp

Nutritional yeast

🌿

Thyme

🌿

Rosemary

⚫

Black pepper

🌽

2 tbsp

Cornstarch

🥕

1

Roasted carrot

🥜

Pistachios

Vegan glaze

🍲

350 ml

Vegetable stock

🍮

5 g

Agar-agar

🥢

1 tsp

Soy sauce

Preparation Steps

  1. Step 1/18

    Mix the flour and salt.

  2. Step 2/18

    Rub in the cold vegan butter.

  3. Step 3/18

    Add the ice water and apple cider vinegar.

  4. Step 4/18

    Form a ball, wrap it, and chill for 1 hour.

  5. Step 5/18

    Sauté the mushrooms until all moisture has evaporated.

  6. Step 6/18

    Add the shallots and garlic, then transfer to a mixing bowl.

  7. Step 7/18

    Add the smoked tofu, lentils, mixed nuts, soy sauce, nutritional yeast, spices, and herbs.

  8. Step 8/18

    Blend coarsely.

  9. Step 9/18

    If the filling is not firm enough, add the cornstarch and mix well.

  10. Step 10/18

    Allow the filling to cool completely.

  11. Step 11/18

    Roll out two-thirds of the pastry and line the mould.

  12. Step 12/18

    Layer in the filling, add the carrot and pistachio insert, then cover with more filling while pressing it down.

  13. Step 13/18

    Close with the remaining third of pastry.

  14. Step 14/18

    Make 2 chimneys and apply a vegan glaze.

  15. Step 15/18

    Bake at 180°C for 55 to 65 minutes.

  16. Step 16/18

    Allow to cool in the mould.

  17. Step 17/18

    Boil the vegetable stock, agar-agar, and soy sauce for 1 minute, then pour into a pouring jug and wait 3 to 5 minutes.

  18. Step 18/18

    When the liquid lightly coats, pour it into the chimneys and let the pâté en croûte rest for at least 4 hours, ideally overnight.

Composition

Ingredients

Types

Grains, Fats, Spices, Liquids, Condiments, Vegetables, Legumes, Soy Products, Nuts, Seasonings, Herbs, Starches, Stock, Gelling Agents

Ingredients

Flour, Vegan butter, Salt, Ice water, Apple cider vinegar, Brown mushrooms, Cooked lentils, Smoked tofu, Mixed nuts, Shallots, Garlic cloves, Soy sauce, Nutritional yeast, Thyme, Rosemary, Black pepper, Cornstarch, Roasted carrot, Pistachios, Vegan glaze, Vegetable stock, Agar-agar

Notes

Vegan butter (cold, Flora Plant Professional type), Salt (plus more for the filling), Ice water (approximately), Smoked tofu (crumbled), Mixed nuts (chopped), Soy sauce (for the filling), Cornstarch (optional, if the filling is not firm enough), Roasted carrot (for the centre insert), Pistachios (whole, for the centre insert), Vegetable stock (for the jelly), Agar-agar (for the jelly), Soy sauce (for the jelly)

Allergens

Gluten, Sulphites, Soy, Tree nuts

Dietetics

Dietary regimen

Halal, Sugar-Free, Vegetarian, Pescatarian

Calories

480 kcal

Macro nutrients

Protein: 18g, Carbohydrates: 49g, Fat: 25g, Fiber: 8g, Sugars: 4g

Nutritional Information

Minerals

Iron: 3.2mg, Calcium: 60mg, Magnesium: 70mg, Potassium: 520mg, Sodium: 610mg, Zinc: 2mg

Vitamins

Vitamin A: 350µg, Vitamin B6: 0.3mg, Vitamin E: 2.5mg, Folate: 60µg

Preparation

Time Information

Preparation

1 hour 30 minutes

Cooking

1 hour 5 minutes

Overall

2 hours 35 minutes

Difficulty

Level

Expert (4/4)

Steps

18 steps

Equipments

Utensils

to inform

Appliances

to inform

Type

Type

Type Of Dish

Pâté En Croûte, Savory Pie, Main Course, Appetizer

Occasions

Christmas, Holiday Dinner Party

Origin

Source

Platform

instagram

Original Creator

@healthyalie

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Flaky, Firm, Tender, Jellied

Flavors

Savory, Umami, Earthy, Herby, Garlicky, Smoky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigeration : 4-5 days (wrapped or in an airtight container,slice as needed), freezing : up to 1 month (wrap tightly before the jelly layer or slice-freeze,thaw in the fridge before serving)