Accidentally Vegan Black Bean & Carrot Pâté
And what a delicious accident it was! We had an abundance of black beans and carrots and needed something yummy. No garbanzo beans, so black bean hummus was out of the question, but we had tahini. Charred those carrots and garlic, added some amazing spices, threw in a squirt of lemon juice and VOILÀ! Vegan pâté was born. 1/14/2021, 2 lbs, 3 oz. Don’t quote me on that.
Black Bean & Carrot Pâté Recipe
That's right, y'all…VEGAN PÂTÉ! You won't miss the meat!
Tried this recipe?Tag @la_faguette_ on Instagram!
Equipment
- Food processor or top-load blender
Ingredients
- 1 pound carrots, peeled and cut into sticks (refer to Step 2 of Instructions)
- 3 cloves garlic, whole, peeled
- 1 – 15oz can black beans, drained and rinsed
- 2 Tbsp tahini
- 2 Tbsp fresh lemon juice
- 2 tsp curry powder
- 1 tsp ground coriander
- paprika
- cayenne
- kosher salt
- black pepper
- olive oil
- parsley, roughly chopped, for garnish
Instructions
- Preheat oven to 425°F.
- Place carrots and whole garlic cloves on a baking sheet. Drizzle with olive oil and season generously with salt, pepper, and paprika. Toss to combine. (carrots should be cut like in pic below)
- Bake for 10-15 minutes. Charring is good! It's Flavor Town! When done, set aside to cool.
- In the meantime, add beans, tahini, lemon juice, curry, and coriander to food processor or blender. Do not use salt/pepper/cayenne yet!
- When carrots/garlic are cool enough to handle with bare hands, plop them in the machine.
- With machine on, drizzle in a slow, steady stream of olive oil. Stop when the mixture is well combined and wet enough to freely circulate around the machine. You may have to wipe down the sides and push some carrot sticks to the bottom. Those bitches.
- Taste, then season with salt, pepper, and cayenne, buzzing after each addition.
- Enjoy immediately, or allow flavors to fornicate in the fridge. The longer it sits, the better it's going to taste.
Tried this recipe?Let us know how it was!
WAYS TO ENJOY:
FANCY TOAST:
• Lather both sides of sourdough or other hearty bread with olive oil and grill in a pan, on the stovetop. Pile on pâté and garnish with parsley, olive oil, and some sriracha! Add a fried egg if y’ain’t vegan!
WHEN I DIP YOU DIP WE DIP:
• Set out with warm naan or pita for an amazing dip!
EQUIPMENT:
The equipment section above contains affiliate links to products I recommend, many of which I love and use daily!
Amazing!!! It’s so so good! Love it with bread or pita or pita chips or even tortilla chips 🤷♀️! Any vessel to eat as much of this as possible! Also, put that as my first layer in my avocado toast.
THANK YOU SO MUCH FOR MAKING AND I’M SO HAPPY YOU LIKEY!!!
OKAY. After having the “real deal” I was very skeptical, but DAMN this held up its end of the bargain. A super great alternative for vegans/vegs and also honestly if you’re looking for low fat there’s not *too* much olive oil (or the texture is enough so that you don’t have to add much). HIGHLY HIGHLY recommend this recipe. Sashay that pate. <3
SHANTAY, IT STAYS!!!