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Vegan Mushroom and Beetroot Pate

By chef Gulasch

A creamy spread full of intense flavors. It is great on bread or as a dip for vegetables.

38 min
Easy

5 min prep · 33 min cook

Vegan Mushroom and Beetroot Pate
262 kcal · per serving
Protein 5g Carbs 20g Fat 17g
Ingredients

What you will need

10 items · serves 1
  • Cooked Beetroot 100 g
  • Champignons 62.5 g
  • Onion 0.5 pcs
  • Red Wine 37.5 ml
  • Almonds 10 g
  • Carrot 0.5 pcs
  • Garlic 1 clove
  • Dijon Mustard 1 tsp
  • Olive Oil 1 tbsp
  • Ground Paprika 0.5 tsp

Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.

Method

Steps to cook

7 steps · 33 min cook

  1. Prepare the ingredients. Prepare all the ingredients and preheat the oven to 200 C - we will be cooking with them in a moment 🥕✨

  2. Cut the beetroot and carrot. Cut the beetroot and carrot into smaller cubes

  3. Prepare the other vegetables. Slice the onion and button mushrooms and transfer them to a baking dish

  4. Bake the vegetables with spices. Add the garlic, red wine, mustard, ground paprika, and olive oil, mix, and bake in the preheated oven for about 30 minutes, until the vegetables soften

  5. Toast the almonds. Toast the almonds in a dry pan until golden brown over medium heat for about 3 minutes

  6. Blend the vegetables. Blend the baked vegetables together with half of the almonds until smooth, adding a little water and olive oil if the mixture is too thick

  7. Serve. Serve 🥕🍽️✨

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