Vegan Beetroot, Walnut & Sunflower Pâté with Apple Chutney
This vegan beetroot, walnut and sunflower pâté is the perfect start to a dinner party or a delicious lunch option. Paired with a sweet apple chutney, there’s a great balance of flavours to dip into.
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Liven up your lunchtimes or impress your guests with this super easy, super delicious pâté and chutney combo. This vegan dish can be made in advance – serve with slices of toasted sourdough for a truly sublime starter.
What is paté made of?
Traditionally, this spreadable paste would be made with cheap cuts of pork, chicken, pheasant, rabbit or fish combined with a source of fat and herbs and spices. As a result, pâté isn’t always the healthiest option to go for.
However, the great thing about this vegan beetroot, walnut and sunflower pâté is that it’s packed with healthy fats from the nuts and seeds – so you won’t be clogging up those arteries! The beetroot also adds a lovely rich colour and earthy flavour.
What is chutney?
Unlike pickles, which are made from vegetables, chutneys are made with fruit. Sugar and spices are added to create a sweet mixture that pairs perfectly with vegan cheese, pâté, and even curries. Once you’ve started making your own chutney, there’s no going back!
This chutney uses sultanas and apples for a sweet tang and apple cider vinegar for a tart edge. The sugar preserves the fruit, but store your chutney in the fridge to ensure it lasts longer.
Of course, you can always buy your own chutney at the supermarket to save time. You will find that most chutneys are vegan-friendly, but check the ingredients list first to be sure.
Tip: Pâtés and chutneys make lovely gifts. Give them to loved ones in mini Kilner jars, but be sure to sterilise them first. Wrap a ribbon or some garden string around the lids and add Kraft paper tags with their name on.
Total Time: 1 hour and 10 minutes
Prep Time: 10 minutes
Cook Time: 1 hour
Calories: 781
Servings: 2
Rating:
Total Time: 1 hour and 10 minutes
Calories: 781
Servings: 2
Ingredients
Method
Ingredients
(Servings: 2)
- For the chutney
- 1/2 an onion, diced
- 1 1 apples, diced
- 1 1 tbsp sultanas
- 1.5 1.5 tsp mixed spice
- 25 25 g caster sugar
- 40 40 ml apple cider vinegar
- For the pâté
- 0.5 0.5 tbsp olive oil
- 1 1 tbsp dairy-free butter
- 1 1 cloves of garlic
- 0.5 0.5 onion, diced
- 100 100 g cooked beetroot, diced
- 0.5 0.5 tbsp fresh thyme
- 30 30 ml red wine
- 25 25 g sunflower seeds
- 25 25 g walnuts
Method
- To make the chutney, put the onions, apples, sultanas, mixed spice, sugar and vinegar in a pan and simmer for 1 hour until the ingredients have cooked down. Leave to cool.
- For the pâté, heat the oil and butter in a frying pan over medium heat. Add the garlic, onion, beetroot and thyme and sauté for 3-4 minutes until the onions start to soften. Then add the red wine and leave to cook until all the wine is absorbed.
- Add the contents of the pan to a food processor, along with the sunflower seeds and walnuts, and blend until smooth. Season with salt and pepper to taste, and place in a ramekin in the fridge until ready to serve.
Each 541g serving provides: Fat 47g, Saturates 5.6g, Carbohydrate 81g, Sugars 61g, Fibre 10g, Protein 13g, Salt 0.58g
Get ready to dip into this smooth and tasty vegan cashew hummus recipe!
