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Vegan Chestnut Pate

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Vegan Chestnut Pate

Prático, saboroso e feito sem nenhum ingrediente de origem animal, ou seja, é vegano e é low carb. Read more

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

15 min(s)

Porções

300 servings

Mariana Melo

@nutrimarianamelo
  • Ingredients
  • Recipe
  • Hydrated Cashew Nuts125 g
  • 1/2 cup extra virgin olive oil60 ml
  • 1 teaspoon of dried garlic0.5 g
  • 1 teaspoon of dried oregano0.1 g
  • 1 teaspoon of dehydrated garlic, parsley and onion mix0.5 g
  • 1/2 teaspoon salt0.1 g
  • 1/2 teaspoon saffron0.5 g
  • 1 teaspoon of black pepper powder0.1 g
  • 1/3 cup of water60 ml
  1. Hydrate (place in a bowl with filtered water) the chestnuts for at least 4 hours. The ideal is to leave 8 hours hydrating, for the pate to be creamier.
  2. Before soaking them in fried and filtered water, first wash the chestnuts with cold water and then place them in a pan with water to bring to a boil. It boiled, counts 3 minutes, drains the water, and repeats the process.
  3. After making the two sauces with boiling water, put 'cold water and take to the fridge uncovered. Leave it hydrating, and after at least 4 hours, take the chestnuts to the multiprocessor or blender, and let them grind well for 1 minute.
  4. Add the olive oil, still with the multiprocessor on, and then the water. Stopping every minute to clean the edges of the equipment, to beat all the nuts. Finish with the seasonings, which should beat together with the pate.
  5. Let it mix well, until the consistency shown in the photo. it's simpler than it looks.

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