SOY PÂTÉ

2022-03-29 17:22:11

Today I share a recipe for my favourite pâté, which you can serve with probably all possible toppings: sprouts, watercress, horseradish, beetroot, red pepper, fresh cucumber, pickled cucumber, tomato, radishes and chives, lettuce, hot, cold, for breakfast, for brunch, lunch, dinner, and even as an appetizer. It is universal, tasty and easy to prepare. I recommend it especially for Easter.

ingredients

140 kcal in 100 g

170 g dried soybeans (or 400 g canned)
90 ml water
1 large carrot
1 parsley root
1 small piece of celeriac
1 small onion
1 tbsp oil
1 level tsp salt
1/4 tsp black pepper
1 tbsp soy sauce
1 tbsp lemon juice
1 tsp dried lovage
½ tsp dried parsley
1 tbsp dried dill
2 tbsp breadcrumbs (use rice, corn or millet flour to make the pâté gluten-free)

recipe

Soak the soybeans overnight and cook for about an hour. Peel the carrots, celeriac, parsley root and onion, wash them, chop the onion finely, and grate the remaining vegetables with a small hole grater. Heat the oil in a frying pan and fry the onion. After a few minutes, add the grated vegetables and fry them for 5-10 minutes. Strain the cooked soybeans, put them in a bowl, add lemon juice, soy sauce, salt, pepper, dried parsley and lovage, as well as water, then blend thoroughly. Then add fried vegetables, dill and breadcrumbs and mix thoroughly, e.g. with a silicone spatula. Line a small loaf pan (17 x 10 cm, it can be larger) with baking paper. Then put the pâté in the pan and press it slightly. Spread water mixed with oil on top. Put the pâté in an oven preheated to 180 degrees for 50-60 minutes. Serve it with your favourite additions.