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vegan mixed nut pate on cracker

Vegetarian mixed nut pate

Karon Grieve
Super healthy vegan nut pate packed with protein that takes minutes to make and tastes delicious
4.50 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Snacks, spreads
Cuisine British
Servings 10 servings
Calories 192 kcal

Ingredients
 

  • 300 g nuts I used a mixture of different nuts
  • 6 sundried tomatoes in oil drained
  • 2 peppers in oil drained
  • 1 clove garlic minced
  • 1 tsp capers minced
  • 1 tbsp dry vermouth
  • 1 tbsp sage leaves minced
  • 1/2 tsp dried chilli flakes
  • 1/2 tsp salt
Metric - US Customary

Instructions
 

  • Soak the nuts in water overnight then drain and pat dry
  • Heat oven to 200C
  • Toast the nuts for 20 minutes (watch they don’t burn) OR toast them in a dry pan for about 2 minutes til they turn just golden and release their nutty aroma, tip them out of the pan immediately to sto them cooking further
  • Allow the nuts to cool
  • Whizz with all other ingredients in processor

Notes

This vegan nut pate will keep the fridge for up to a week.
Use any type of nuts that you like. Walnuts on their own work realy well in this recipe too.

Nutrition

Calories: 192kcalCarbohydrates: 10gProtein: 6gFat: 16gSaturated Fat: 2gSodium: 133mgPotassium: 263mgFiber: 3gSugar: 1gVitamin A: 803IUVitamin C: 32mgCalcium: 28mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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