Vegetarian mustard pâté with beans and tofu
Pâté is undoubtedly one of the dishes that must be found on every Easter table. This time Karolina Kos has prepared a recipe for a vegetarian version of this dish. This pâté, with the addition of original Dijon mustard and lovage, will conquer the palates of even the most discerning gourmets.
Number of servings
10
Sharpness level
MILD
Preparation time
50 min.
Difficulty level
EASY
INGREDIENTS
- 1 heaped tablespoon Old French Dijon Maille mustard
- 8 teaspoons Dijon Maille mustard for glazing
- 2 tablespoons light soy sauce
- 2 cans of white beans
- 2 packs of natural tofu (2x180g)
- 50 g dry millet
- 3 garlic cloves
- 1 large onion
- 1 tablespoon vegetable oil
- 1 tablespoon maple or agave syrup
- 2 teaspoons of apple cider vinegar
- 1 teaspoon
- 1 teaspoon pepper
- 1 teaspoon dried lovage
- 1 salt
A METHOD OF PREPARING
- Heat a tablespoon of oil in a pan, add the chopped onion and garlic, and sauté until golden brown. Drain the beans and rinse under running water. Pat the tofu dry with paper towels. Rinse the millet with boiling water and cook in double the amount of water until all the liquid is absorbed.
- Place all ingredients (except the mustard for the glaze) in a large bowl and blend until smooth. If the mixture is too thick, add a little water.
- Preheat the oven to 180 degrees Celsius. Transfer the mixture to the baking dish and bake for about 40 minutes. After this time, remove the pâté and spread the remaining mustard over the top. Spread evenly and bake again for another 20 minutes.
- Slice only after it has cooled completely.
TIP: The pâté goes great on a sandwich with Maille honey mustard and pickled cucumbers.
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