Stuffed vegetables are awesome. Especially when you stuff the vegetables with more vegetables! The weather is getting colder so warm, yummy food with lots of vegatables (and vitamins), like the pictured dish, is more than welcome.
My general rule with stuffed vegetables goes a little something like: use whatever is in your fridge. I've posted about a stuffed field mushroom recipe before. However, zucchinis/courgettes stuffed with a delicious vegan pate is just as yummy. How do you make this delicious vegan pate? Well! I'm glad you asked.
Vegan Pate
adapted from vegan
1 cup red lentils
1/2 brown onion, chopped
1 clove of garlic, chopped
1 cup of vegetable stock
1/4 cup walnuts, chopped
1 tsp cider vinegar
1 tsp vegemite/marmite*
2 tbsp chopped dates
1 tbsp canola/rapeseed oil
1 tsp soya milk
1 tsp chopped thyme
Put lentils in a saucepan and cover with cold water (water should be about 2-3 inches above the lentils). Bring lentils to the boil then drain and rinse.
Return lentils to the saucepan with the onion, garlic and vegetable stock and bring to the boil. Lower heat and simmer for 20 minutes.
Drain the lentils again. Stir in remaining ingredients.
Blend the lentil mix in the pot using a hand held stick blender or transfer the mix into a food processor/blender/liquidiser and blend until smooth.
Eat hot or cold.
Eat hot or cold.
If you want to stuff courgettes with the pate just cut about 1/4 of each courgette away along the length and scoop out the inside with a teaspoon. Brush with oil and bake for 15 minutes. Then add the pate and bake for another 10 minutes. If you are having trouble getting the courgette to sit flat then slice a sliver off the bottom edge, along the length.
The pate is also great on toast or crusty bread. I used it for a couple of days on sandwiches on fresh, grain bread with some vegan luncheon meat. It was very yummy!
* Or some sort of yeast extract paste.
* Or some sort of yeast extract paste.
