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Vegan Pate From Leftover Rosół Veggies

Name: Vegan Pate From Leftover Rosół Veggies
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 10
Cuisine: Polish
Ingredients: leftover broth veggies (in my case 2 carrots, 1 celery root, 2 parsley roots); ½ cup of millet; ⅓ cup of oil; 1 cup of pumpkin seeds or any other seeds; 8-10 sun-dried tomatoes; 8 tbsps of tomato concentrate (przecier pomidorowy); 4 tbsps of nutritional yeast (or parmesan); ½ tsp of honey or maple syrup; 6-8 tbsps of soy sauce; ½ tsp of chili powder (or more if you want your pate to be spicy); ½ tsp of paprika; 1-2 tbsps of dried herbs (basil, coriander, marjoram, parsley, whatever you like); salt, pepper

May 20, 2024

Jump to Recipe

Do you ever find yourself staring at a pot of leftover vegetables after enjoying a steaming bowl of rosół Polish chicken soup? Well, fret no more! This recipe transforms those leftover bits and bobs into a magnificent gluten-free vegan pate (pasztet wegański), bursting with flavor and perfect for any occasion.

About Leftover Vegan Pate

I cook a huge pot of rosół at least once a month. I place it in the freezer and simply take it out everytime I need it.

What do I do with leftover veggies and meat? I usually make sałatka jarzynowa (veggie salad) or pasztet with meat.

I stopped eating meat some time ago so I needed to find a way to use just veggies in my pate. That’s why I came out with this leftover vegan pate idea!

This recipe is naturally gluten-free thanks to the use of millet.

Millet boasts a delightful nutty flavor and cooks up quickly, making it the ideal base for this hearty pâté. Plus, it’s a fantastic source of plant-based protein and fiber, making this spread a guilt-free indulgence.

Tips For Making This Vegan Pate

Feel free to experiment with different leftover rosół vegetables. Don’t add too many carrots though because it will make the vegan pate too sweet.
If the mixture seems too dry, add a tablespoon or two of vegetable broth for a smoother consistency.
If the consistency is too watery, don’t worry, the pate will become solid after baking and cooling down.
Leftover vegan pâté can be stored in an airtight container in the refrigerator for up to 5 days. You may also freeze it for up to 3 months.

This flavorful vegan pâté is a fantastic way to reduce food waste and create a delicious appetizer or snack. So next time you have leftover rosół vegetables, get creative and whip up this delightful Polish-inspired dish!

Yield: 10 servings

Vegan Pate From Leftover Rosół Veggies

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

leftover broth veggies (in my case 2 carrots, 1 celery root, 2 parsley roots)
½ cup of millet
⅓ cup of oil
1 cup of pumpkin seeds or any other seeds
8-10 sun-dried tomatoes
8 tbsps of tomato concentrate (przecier pomidorowy)
4 tbsps of nutritional yeast (or parmesan)
½ tsp of honey or maple syrup
6-8 tbsps of soy sauce
½ tsp of chili powder (or more if you want your pate to be spicy)
½ tsp of paprika
1-2 tbsps of dried herbs (basil, coriander, marjoram, parsley, whatever you like)
salt, pepper

Instructions

Place millet on the strainer and run cold water over it (to make sure it won't be bitter).
Cover the millet with 1 cup of cold water and bring to boil.
Cover the pot with a lid and turn off the heat. Wait until the millet soaks all the water.
In the meantime, preheat the oven to 390°F (200°C).
Roast pumpkin seeds on a pan, then grind them.
Grease two 9.5'' x 5'' bread pans with oil.
Sprinkle about 2 tbsps of grind seeds over it, making sure they cover the entire surface of the pans.
Blend all the remaining ingredients together (including cooked millet).
Taste the pate and add salt and pepper according to your needs. Make sure the pate is strong in taste.
Pour pate into the pans and bake for 50-60 minutes.
Allow to cool completely before slicing.