Chestnut Pate de Vegan 'Foie Gras' - Vegan Recipes | Veganuary
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Chestnut Pâté

This is the creamiest chestnut spread ever, with the most divine texture and taste. Try it on toast, with crackers or as a dip.

Ingredients

  1. Foie Gras
  2. 1 tbsp vegetable oil
  3. 1 large onion, peeled and finely chopped
  4. 2 cloves garlic, peeled and finely chopped
  5. 225ml vegetable stock
  6. 180g pouch Merchant Gourmet Simply Roasted Chestnuts
  7. 2 tbsp Brandy
  8. 2 tbsp walnut oil
  9. Salt
  10. Baguette or Sourdough bread for toast (Optional)
  11. Quick Pickled Veg
  12. 1 small carrot, cut into ribbons
  13. 1 small courgette, cut into ribbons with a vegetable peeler
  14. 2 shallots, peeled and finely sliced
  15. 1 small apple, halved and finely sliced
  16. 10g flat leaf parsley leaves
  17. 1 tsp salt
  18. 3 tbsp cider vinegar
  19. 3 tsp sugar

Preparation

  1. Get a medium sized saucepan. Add the vegetable oil, onion and garlic. Put a lid on. Sweat over a medium heat for 7-8 minutes until soft but not starting to go brown.
  2. Take the pan off the heat. Add the brandy. Put the pan back on the heat, boil until there is almost no liquid left to remove the alcohol, be very careful if you are cooking on gas as the brandy will catch alight.
  3. Add the vegetable stock and chestnuts. Bring to the boil. Reduce by half. Take the pan off the heat.
  4. Cool slightly. Transfer to a blender. Add the walnut oil. Blend until the mixture is totally smooth.
  5. Toss the vegetables with the salt, sugar and vinegar. Leave to sit for 5 minutes. You will have a lot of these, any leftover will keep for a few days.
  6. Serve the chestnut ‘foie gras’ with the quick pickled vegetables and grilled or toasted bread.

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