Best Vegan Pâté Recipe! (2024)

FAQs

What do you eat with fish pate? ›

A: Vegan mushroom pâté is a delicious spread made from a blend of mushrooms, shallots, garlic, and other flavoursome ingredients. It's a plant-based alternative to traditional pâté and is perfect for spreading on crackers or toast.

Chicken breast or thigh can replace up to half of the liver. The regular meat needs to be cooked longer than the liver and is harder to process to a smooth pate, but it provides a lighter flavour that works well with champagne or dry white wine, bacon and green peppercorns.

The answer is a mushroom pâté

When dried, mushrooms pack a much more intense flavor that will match the funky, earthy banh mi bite you remember from the days before going vegan. For even more umami flavor, throw in a dash of vegan fish sauce and MSG, along with aromatics like shallots and garlic.

A grilled, properly spiky sourdough bread would be the ideal here, but any decent, thick-cut real white or granary bread will do. Brown bread feels too worthy in this context. Likewise, limp, thin-sliced, industrially manufactured bread will not cut it in the regal presence of a paté.

Often artisanal pâté is made with locally sourced ingredients, with meat and fat from small farms instead of large corporations. The practices the company adheres to can drastically influence the price of the final product, creating a rather large gap between mass-market production and artisanal product.

It's that labor cost—coupled with a limited supply of fatty livers for the market—that makes foie gras so pricey.

Mousse, on the other hand, is a light and airy spread made from poultry and livers combined with cream, butter or other fats. It is usually served as an appetizer or snack and may also be used to top canapés or make sandwiches. In comparison to pâté, mousses are lighter and have a creamy texture.

Pâté: The most decadent and delicious of the pâté is foie gras but a more accessible pâté is probably chicken liver pâté or chicken liver mousse. It's light, rich, and silky smooth. We also like a simple peppercorn pâté or a rustic country style pâté de campagne.

Is pâté as healthy as liver? ›

Liver and liver products, like pâté, are a rich source of vitamin A in the form of retinol, which is the 'active' form. Muscle meat is not such an impressive source and plant sources have to be converted to the active form in the gut, so that the body can use them.

Liver and liver products, such as liver pâté and liver sausage, are a good source of iron, as well as being a rich source of vitamin A. You should be able to get all the vitamin A you need from your daily diet. Adults need: 700 micrograms of vitamin A per day for men.

Butter/mayonnaise.

It's mixed with oil and egg yolks, so it becomes a creamy yellow dressing. (Many banh mi recipes call for mayonnaise, which is an egg-based dressing). Vu describes the butter as one of the two essential ingredients to banh mi.

Generally, the Vietnamese liver pate is coarser than the French variety, but that is entirely up to you. Pulse longer for a smoother texture. Less for a coarser texture.

However since the Vietnamese were poor, cheaper cuts of meat like pork liver were used in the production of the Vietnamese version of pate. Vietnamese pate also has a courser texture than French pate.

Pate served on toasted bread or baguette along with a large green salad makes a simple, but scrumptious lunch or small meal. Again, cornichons make a nice addition to the plate. For a special presentation, slice the cornichon lengthwise in four to six slices and fan them out, placing one on each piece of Pate.

Paté (pronounced pah-tay) is a French term that loosely translates to paste. Paté is a savory filling of meat and fat that is baked in a terrine (an earthenware vessel) and served hot or cold. Traditionally, paté was baked in pastry, aka paté en croute.

A water cracker with a thin slice of fontina cheese, tomato, and Vegetable Pâté is sure to refresh, while a snack of Tomato Basil Pâté and cherry tomatoes can be whipped up in a jiffy. If you're up to a bit more prep work, cabbage and pâté rolls are absolutely to die for. Revenge is a dish best served cold.

A pâté often contains chicken, pork, duck, goose, or other game and common additions include vegetables, herbs, spices, and either wine or brandy (often cognac or sherry). Pâté can be served either hot or cold, but it is considered best enjoyed at room temperature.