I was motivated to try this recipe because I was looking for a dish to bring to a vegan potluck that wasn’t just a case of “take conventional recipe, substitute vegan ingredients.” I’m not keen on recipes that necessitate a trip to a high-markup specialty shop, or that use tofu as a replacement for everything; my ideal vegan recipes use conventional ingredients in unconventional ways, if only because it’ll save my lazy butt a trip to the grocery store.
Browsing through David Lebovitz‘s site in a search for ice cream recipes, I happened upon his recipe for a completely vegetable-based pâté. It didn’t disappoint; it has a richly savoury flavour, thanks largely to the toasted walnuts and fried mushrooms, and, on the nutritional value side of things, it packs a lot of protein and healthy fat into something that tastes suspiciously good. Even better, if you pack this tightly into an airtight container, you can freeze it and then later thaw it out in the fridge for a future occasion, without any noticeable degradation in texture or flavour.
One of the hosts, a long-time staunch vegan, was visibly impressed by the result and asked for the recipe to add to her collection. I count that a win.
Click here for a link to the original recipe.