jeudi 22 décembre 2011

Vegan Pâté Chinois

(Very bad photo but oh so delish)

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

  1. First, you bring a boil some water and cook the potatoes, about 20 to 25 minutes.
  2. In a casserole, on medium, you add the oil, and sauté the oignon, carrot for 5 mins.
  3. Add the lentils, ground round, salt and pepper to taste, 3 mins.
  4. Add the broth, the zucchini and bring to boil.
  5. Reduce heat, let it simmer for 20 minutes, cover it.
  6. Stir it well frequently.
  7. Let it simmer again for about 25-30 minutes more, until the lentils are tender.
Meanwhile, you gotta mash the potatoes with the milk.

When everything is ready, you take a 13''X 9'' ovenplate and you follow the 3 steps:

  1. Bottom is for lentils/veg
  2. 2nd floor is for creamy corn
  3. Top is for potatoes. You add the paprika when you're done.
  4. Put it the oven for 45 minutes at 375F.
Remove it for oven, put your nose over and do some humming, wait a little to serve. It freeze well, too. Hope you like it.

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