Vegan Bread with Liver Pate
Discover a stunning plant-based twist on a classic pairing with our **Vegan Bread with Mushroom Walnut Pâté** recipe. This wholesome creation begins with a homemade whole wheat bread, enriched with a touch of maple syrup and a delightful mix of flax, sesame, and pumpkin seeds for added texture and nutrition. The star of the show, a rich and earthy vegan pâté, combines sautéed mushrooms, toasted walnuts, and umami-packed nutritional yeast, creating a flavor-packed spread that rivals traditional liver pâté. Perfect as an elegant appetizer, a crowd-pleasing brunch item, or a nourishing snack, this recipe is not only delicious but beautifully showcases the possibilities of vegan cooking. Whether you're hosting friends or indulging in a cozy moment at home, serve up slices of warm freshly baked bread topped with this creamy pâté and watch it disappear!
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Recipe Information
Ingredients
- 500 grams Whole wheat flour
- 7 grams Active dry yeast
- 10 grams Salt
- 15 ml Maple syrup
- 300 ml Warm water
- 30 ml Olive oil
- 50 grams Mixed seeds (e.g., flax, sesame, pumpkin)
- 250 grams Button mushrooms, chopped
- 100 grams Walnuts, chopped
- 2 cloves Garlic, minced
- 1 teaspoon Thyme, fresh or dried
- 15 ml Soy sauce
- 0.5 teaspoon Black pepper
- 2 tablespoons Nutritional yeast
Instructions
To make the bread, in a large bowl, combine the whole wheat flour and salt. In a separate bowl, dissolve the yeast and maple syrup in warm water and let it sit for 5 minutes until frothy.
Mix the yeast mixture and olive oil into the flour. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour or until doubled in size.
Preheat the oven to 350°F (175°C). Line a baking tray with parchment paper. Once the dough has risen, punch it down gently, knead briefly, and shape into a loaf. Sprinkle the top with mixed seeds and press lightly to adhere. Place the loaf on the prepared baking tray and let it rise for another 20 minutes.
Bake the loaf in the preheated oven for about 30-35 minutes or until golden brown and it sounds hollow when tapped on the bottom. Allow it to cool completely on a wire rack.
For the mushroom walnut pate, heat a pan over medium heat, add a tablespoon of olive oil, and sauté the garlic until fragrant. Add the chopped mushrooms, thyme, and black pepper, then cook until the mushrooms are browned and cooked through, about 8-10 minutes.
Add the soy sauce to deglaze the pan, then turn off the heat. Transfer the mushroom mixture to a food processor. Add the chopped walnuts and nutritional yeast, and blend until smooth but with some texture remaining.
Taste and adjust seasoning if necessary. Transfer the pate to a serving bowl and refrigerate for at least 30 minutes to allow flavors to meld.
Serve slices of the homemade vegan bread with a generous spread of mushroom walnut pate. Enjoy as a starter or a light meal.
Nutrition Facts
Calories |
3089 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.0 g | 163% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4580 mg | 199% | |
| Total Carbohydrate | 417.8 g | 152% | |
| Dietary Fiber | 80.7 g | 288% | |
| Total Sugars | 25.9 g | ||
| Protein | 113.4 g | 227% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 353 mg | 27% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 4009 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
