Chestnut and Red Wine Pâté

V | VG | DF

A vegan pâté recipe that works especially well at Christmas and throughout autumn and winter. Rich and satisfying, you're friends will love this chestnut and red wine pâté!

by The Vegetarian Society

Ingredients
Method

Ingredients

- 1 tbsp olive oil
- 100 g chopped chestnuts
- 75 g breadcrumbs
- 1 tbsp brandy
- 15 ml soy sauce
- Salt & pepper to taste
- 1 onion
- 1 garlic clove
- 1 pinch fresh thyme
- 150 ml Yellow tail red
- 150 ml vegetable stock
- 100 g chestnut purée

Method

1

Heat the oil in a saucepan, gently cook the onion and garlic with the dried thyme until soft.

2

Add the red wine and vegetable stock and bring to the boil.

3

Remove from the heat and stir in the chopped chestnuts, chestnut purée, breadcrumbs, brandy and soy sauce. Season with salt and pepper to taste.

4

Cook over a gentle heat until thickened.

5

Spoon the pate into individual bowls, smooth the surface and then chill in the refrigerator until required.

6

Serve garnished with fresh herbs, crackers and crisp green salad leaves.

Comments & Ratings

More Yellow tail wines recipes

	1 tbsp	Olive Oil
	100 g	Chopped Chestnuts
	75 g	Breadcrumbs
	1 tbsp	Brandy
	15 ml	Soy Sauce
	0	Salt & Pepper To Taste
	1	Onion
	1	Garlic Clove
	1 pinch	Fresh Thyme
	150 ml	Yellow Tail Red
	150 ml	Vegetable Stock
	100 g	Chestnut Purée

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Chestnut and Red Wine Pâté

Ingredients

Method

1

2

3

4

5

6

Comments & Ratings