|
120 kcal |
1:20 min |
Difficult |
1 |
Vegan pate
Vegan pate - a taste of tradition in a meatless version.
Ingredients
| buckwheat | 1 tablespoon |
| carrots | 0.5 piece |
| canola oil | 0.25 tablespoon |
| por | 20 gram |
| red lentils, dry seeds | 1 tablespoon |
| celery root | 30 gram |
Preparation process
1. In a pot in oil simmer grated carrots, grated celery and sliced leek and simmer about 2-3 minutes. Add 120 ml of broth or water and cook covered for about 15 minutes.
2) Add dry lentils and dry barley groats, season to taste including spices such as paprika powder and turmeric.
3. cook for about 15 minutes more, until the ingredients are soft and have absorbed all the liquid. Evaporate if necessary and season to taste.
4. set aside to cool completely. Then blend.
5. preheat the oven to 180°C. Line a fruitcake tin with baking paper, fill with the mixture and bake for about 45 minutes. Let cool before slicing.
6. Serve the pate with your favorite bread.
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