Your eyes do not fool you! This magnificent dish features a walnut based vegan pate and a chickpea based plant-based egg!
- 1 cup walnuts
- 25 g parsley
- 25 g mint
- 1 can black beans drained and rinsed
- 2 cloves garlic
- 1/2 tsp smoked paprika
- 1 tbsp soy sauce
- 1/2 lemon juice only
- 2 tbsp tomato puree
- 1/2 tsp sea salt fine
- 1/4 tsp black pepper ground
- 2 tbsp olive oil
Pulse the walnuts in your food processor until you have an even crumble like this, not a fine powder. Add the crumble to a mixing bowl and set aside.
Rinse and dry the mint and parsley. Pick off the thickest stalks and chop the leaves finely. Add to the mixing bowl.
Add the remaining ingredients and, using your hands or a potato masher, combine everything. As with the walnuts, we want to retain some texture in the beans. We don’t want a completely smooth paste.
Transfer the mix to a storage container and keep in the fridge overnight or at least several hours. The walnut crumble in the mix should soften as it absorbs some of the juices.
Serve in any number of ways! Enjoy as a starter (like in the picture above). Or roll into balls as part of a mezze. Spread it in your sandwiches and wraps. Stuff veggies with it. Put it on pizza. You do you!
Find the Plant-Based Egg recipe here
This recipe was republished with permission from Ticho's Table.
Find the original recipe here.