Christmas plant-based pâté
Christmas plant-based pâté with #sunflower & #hemp protein ✨🎄 Perfect for your Christmas Eve table, holiday brunch, or as a plant-based alternative to classic spreads! This creamy, aromatic pâté combines natural vegetables with high-quality sunflower and hemp protein – making it not only delicious, but also nutritionally rich.
A plant-based base, clean label, smooth texture, and a subtle nutty note make it a true highlight on any festive sandwich board. 💚
Why you’ll love it:
– high content of plant proteins (sunflower + hemp)
– clean, simple ingredient list
– silky, spreadable texture and deep flavour
– perfect for breads, crackers, and veggie appetizers
If you’re looking for inspiration for a festive plant-based dish, this pâté is a perfect choice – and it beautifully fits into this year’s clean & plant-based Christmas trend. 🌱🎅
See more:
🌱 hemp protein: https://veganstock.eu/hemp-protein/
🌻sunflower protein: https://veganstock.eu/sunflower-seed-protein/
Ingredients:
200 g green lentils
100 g millet
1 large onion
2 cloves of garlic
50–60 ml oil
2 tablespoons soy sauce
2 bay leaves
3 allspice berries
1 juniper berry
black pepper, dried marjoram, and thyme
50–70 g dried cranberries
1 tablespoon sunflower protein
1 level tablespoon hemp protein
a handful of sunflower seeds
Instructions:
Cook the millet and lentils separately in hot, salted water. Heat some oil in a pan and sauté the chopped onion and garlic. Add the spices and continue cooking until the onion becomes soft and lightly golden.
Once done, remove the whole spices: allspice berries, juniper berry, and bay leaves. Combine the cooked lentils, millet, and sautéed onion. Add the remaining oil, soy sauce, and both plant proteins, then blend until smooth.
Finally, add the dried cranberries and mix well (you can chop them into smaller pieces beforehand if you like). Transfer the mixture to a loaf tin greased with oil and dusted with breadcrumbs. Level the surface and sprinkle sunflower seeds on top. Bake for about 45 minutes at 180°C. After baking, let it cool and store in the refrigerator.
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