Black Bean & Carrot Pâté Recipe
That's right, y'all...VEGAN PÂTÉ! You won't miss the meat!
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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!