Smoked pâté from seitan: vegetarian, high-protein and low-carb

Ingrediënten

• 1 Veggie Protein Seitan – Bloc
• 1 Large onion
• 1 Clove of garlic
• 1 tbsp red Palm oil (Amanprana)
• 1 large tin Pinto beans
• 150 mL Olive oil (Amanprana Verde Salud)
• 2 tbsp Seasoning (Amanprana ORAC Botanico mix, spicy)
• 1 tsp Multicoloured peppercorns
• ½ tsp Nutmeg
• 5 g Chopped fresh parsley
• 1-2 tsp Fleur de sel (Amanprana)
• 2 tsp Yeast flakes
• 1 tsp Liquid smoke
• 100-200 g Wheat germ (Amanprana)

Preparation of smoked pâté from seitan: vegetarian, high-protein and low-carb

1. Drain the seitan and cut into cubes.
2. Peel the onion and garlic and cut into cubes.
3. Pour the can of pinto beans into a colander and rinse with water.
4. Heat the red palm oil in a large frying pan and sear the seitan with the onion and garlic.
5. Add the pinto beans and heat everything thoroughly.
6. While this is heating, grind the spices with a pestle and mortar.
7. Place the remaining ingredients in a deep bowl and add the seitan, onion and garlic mixture.
8. Purée with a stick mixer until smooth and creamy. Season again with salt and pepper, then pack the mixture into one or two clean preserving jars, and pour oil over the top.
9. This will keep air away from the pâté, giving it a longer shelf life.
10. Leave the pâté in the fridge overnight and serve the following day on bread or toast. Bon appetit!

Tip of Stefano:

Make pâté from seitan: a delicious, low-carb vegetarian recipe

People looking for a vegetarian alternative can make pâté using something other than meat. Making vegetarian pâté is not much harder than making ordinary pâté. It’s important to use a good base ingredient. In this recipe, we use seitan as the base of our pâté. By adding yummy seasonings to the seitan you can make the pâté even more tasty and add your own special twist to the recipe. After adding all your favourite seasonings to your pâté, remember to leave the pâté to rest – don’t serve it immediately. By leaving the pâté to rest overnight, you give the flavours a chance to blend together, so that your seasonings can really come into their own. To store your pâté, it’s best to cover it with a layer of oil. This keeps out bacteria and extends the shelf life of the pâté. Of course, it’s also essential to put your pâté in a clean jar. If it stays chilled, it should keep for several days. Delicious for tapas and appetisers