I was searching for a perfect way to unmiss the old fashion pâté chinois, my mother's was so good even if i always unliked ground meat.
I found a recipe in Coup de Pouce magazine Vegetarian Special, so i've decided to try it, but to modify to what i wanted. The real recipe contain cheese and no creamy corn... So here it is :
A vegan paté chinois of my own
- 2 tbsp oil
- 1 diced onion
- 1 diced carrot
- 1 and 1/2 cup dried green lentils
- 1 pack of Yves Cuisine veggie ground round italian (herbs already in)
- salt and pepper to taste
- 3 and 1/2 cup of vegetable broth
- 1 little diced zucchini
- 7 big potatoes, half sweet half russet
- Milk of your choice for potatoes, about 1/4 cup
- 1 big can of creamy corn
- Dash of paprika
- First, you bring a boil some water and cook the potatoes, about 20 to 25 minutes.
- In a casserole, on medium, you add the oil, and sauté the oignon, carrot for 5 mins.
- Add the lentils, ground round, salt and pepper to taste, 3 mins.
- Add the broth, the zucchini and bring to boil.
- Reduce heat, let it simmer for 20 minutes, cover it.
- Stir it well frequently.
- Let it simmer again for about 25-30 minutes more, until the lentils are tender.
When everything is ready, you take a 13''X 9'' ovenplate and you follow the 3 steps:
- Bottom is for lentils/veg
- 2nd floor is for creamy corn
- Top is for potatoes. You add the paprika when you're done.
- Put it the oven for 45 minutes at 375F.