Vegan Pumpkin Pate | A great way to use up leftovers

Need some inspiration for what to do with the leftovers from the Pumpkin Pie & Cranberry Sauce Cookies? Then get your gob around some of this vegan pumpkin pâté! Packed full of flavour and nutrition, this is ideal for clearing out those past-their-best veggies lurking in the bottom of your fridge.

Pumpkin Pâté Timestamps:

00:00 – Ident
00:16 – Intro
00:55 – Ingredients, cooking and tweaking
09:40 – Pack into dishes
10:05 – Eating
11:01 – Bonus Recipe!! Burgers
13:00 – End Card

A website with printable recipes will happen at some point (this has all turned into rather a large project!) but in the meantime, here’s the basic instructions. Let me know in the comments if you have any questions or suggestions.

2 Celery Stalks
1 Onion
Pinch of salt
1 tbl Oil
150g (½ cup) Grated Mushrooms
Roasted ½ Onion – finely sliced
2-3 Garlic Cloves
350g (1¼ Cups) Concentrated Pumpkin Purée
50g (½ cup) Toasted Walnuts
75g (1 cup) Toasted Oats
(Toast 15-20 mins at 200°C/390°F)
25g (⅛ cup) Dried Barberries
Black Pepper to taste
1 tsp Nooch
¼ tsp Ras el Hanout
1 tbl Tomato Purée
2 tbl Plain Yoghurt
1 tsp Brown Miso Paste
½ tsp Balsamic Buffalo Sauce (any hot sauce will do)
Pinch of MSG (mono-sodium glutamate)

Method:
-Coarse grate the onion and celery, and then add to the pan with the oil and cook on a medium heat until softened (5 mins or so)
-Coarse grate the mushrooms and add to the pan
-Add garlic (use a press, grate, or finely chop by hand), and cook for a couple of minutes
-Add the pumpkin, oats and walnuts, and stir to combine
-Add a tablespoon of water when/if the mixture sticks to the bottom of the pan
-Reduce the heat, and add the dried fruit and whichever flavours you’d like in there
-Keep tasting, and tweak as necessary
-Pack tightly into a couple of ramekins, allow to cool and then keep in the fridge

Burgers Method:
-Mix the pâté into leftover risotto and combine. If you find yourself without some conveniently leftover risotto; use cooked rice, barley, even savoury porridge/oatmeal. You can also use more toasted oats, though you may need to add a touch more water/stock/aquafaba/flax eggs until the mix clumps together
-Put polenta into a shallow dish (I used 3 tablespoons)
-Form the mix into 4 patties and coat all sides with polenta
-Layer on baking parchment or cling film/plastic wrap (KEEP THEM SEPARATED!!!) and seal in a Ziplock bag and freeze
-I haven’t cooked the burgers yet, so I can’t tell you how long, but I will try them at 160°C/325°F for 15-20 minutes (from frozen)

Mentioned Links:
Pumpkin Pie & Cranberry Sauce Cookies:
Mushroom Pâté: COMING SOON
Mushroom & Barley Risotto: COMING SOON



Patreon coming soon! Until then come say hi on social:
www.twitter.com/AuntieR8chel
www.instagram.com/AuntieR8chel/

Welcome to my kitchen (lab?)
My channel is you watching the results of my 2am thoughts of “I wonder what would happen if I put A with B?” The answers lean heavily towards cake, and my ongoing quest to find a good meat substitute. I’m a vegan that loves animal products, but hates what’s involved; so I’ve dived headfirst into a rabbit hole of different plant-based textures and flavours. These are often the 1st time that I’ve tried a recipe, and I’ll talk you through why I’m using the ingredients and what I think happened when things go wrong.
Grab a vessel of whatever makes you happy and enjoy, but be warned; it’s messy here sometimes!

pumpkin recipes,vegan recipes,easy vegan recipes,vegan recipe,vegan fall recipes,pumpkin puree,vegan cooking,pumpkin recipes vegan,fall recipes easy,fall recipes vegan,fall recipes 2020,vegan fall recipes 2020,pumpkin puree recipes healthy,plant based diet recipes,plant based meals,easy recipes tasty,easy vegan recipes lunch,easy recipes to make at home,how to use leftovers,pumpkin pate,vegan pumpkin pate,autumn recipes,autumn recipes vegan,