You can roast any vegetable, blitz it up, and make it into a seriously luxurious vegan paté. I roast the vegetables in grainy mustard for sharpness and serve it up with pickles, toasted bread/crostini, more mustard, maybe a bit of cheese, and all of the things you would see with a traditional paté. —Laura Wright | The First Mess
1 1/2 cups
fennel bulb, cored and roughly chopped
cremini mushrooms, stems removed and chopped
olive oil, divided
fresh thyme, leaves removed
Salt and pepper
In This Recipe
Preheat the oven to 400° F. Line a baking sheet with parchment paper.
Place the chopped fennel, mushrooms, mustard, thyme leaves, 1 tablespoon of the olive oil, and some salt and pepper to taste on the baking sheet. Toss it all with your hands until the vegetables are evenly coated in the mustard and oil.
Slide the baking sheet into the oven and roast the vegetables until the fennel has some brown bits on it and the mushrooms are a touch shrivelled, about 15 minutes. Remove vegetables from the oven and allow them to cool slightly.
Place all of the roasted vegetables into a food processor fitted with the "S" blade. Add the balsamic vinegar to the bowl. Pulse a few times to get the vegetables chopped up. Add the remaining olive oil to the bowl and put the motor on high, scraping the mixture down here and there, until you have a creamy paté with a couple visible pieces.
Serve the paté with pickles, toasted bread, and any other accoutrements you like.