Vegan Bread with Liver Pate
Elevate your plant-based dining experience with this incredible recipe for Vegan Bread with Mushroom Walnut Pâté! Perfectly soft and wholesome, the freshly baked whole wheat bread is studded with a delightful mix of seeds for added texture and flavor. Paired with a rich, umami-packed pâté made from sautéed button mushrooms, toasted walnuts, garlic, and a hint of thyme, this dish is a vegan spin on a classic favorite that's as satisfying as it is nutritious. Whether served as a stunning appetizer for guests or as a light meal, each slice is a harmonious blend of earthy, nutty, and savory flavors. Quick to prepare yet delightfully complex in taste, this combo is a standout addition to any table!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 500 grams Whole wheat flour
- 7 grams Active dry yeast
- 10 grams Salt
- 15 ml Maple syrup
- 300 ml Warm water
- 30 ml Olive oil
- 50 grams Mixed seeds (e.g., flax, sesame, pumpkin)
- 250 grams Button mushrooms, chopped
- 100 grams Walnuts, chopped
- 2 cloves Garlic, minced
- 1 teaspoon Thyme, fresh or dried
- 15 ml Soy sauce
- 0.5 teaspoon Black pepper
- 2 tablespoons Nutritional yeast
Directions
Step 1
To make the bread, in a large bowl, combine the whole wheat flour and salt. In a separate bowl, dissolve the yeast and maple syrup in warm water and let it sit for 5 minutes until frothy.
Step 2
Mix the yeast mixture and olive oil into the flour. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour or until doubled in size.
Step 3
Preheat the oven to 350°F (175°C). Line a baking tray with parchment paper. Once the dough has risen, punch it down gently, knead briefly, and shape into a loaf. Sprinkle the top with mixed seeds and press lightly to adhere. Place the loaf on the prepared baking tray and let it rise for another 20 minutes.
Step 4
Bake the loaf in the preheated oven for about 30-35 minutes or until golden brown and it sounds hollow when tapped on the bottom. Allow it to cool completely on a wire rack.
Step 5
For the mushroom walnut pate, heat a pan over medium heat, add a tablespoon of olive oil, and sauté the garlic until fragrant. Add the chopped mushrooms, thyme, and black pepper, then cook until the mushrooms are browned and cooked through, about 8-10 minutes.
Step 6
Add the soy sauce to deglaze the pan, then turn off the heat. Transfer the mushroom mixture to a food processor. Add the chopped walnuts and nutritional yeast, and blend until smooth but with some texture remaining.
Step 7
Taste and adjust seasoning if necessary. Transfer the pate to a serving bowl and refrigerate for at least 30 minutes to allow flavors to meld.
Step 8
Serve slices of the homemade vegan bread with a generous spread of mushroom walnut pate. Enjoy as a starter or a light meal.
Nutrition Facts
| Serving size | (1298.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3088.8 |
| Total Fat 127.0g | 0% |
| Saturated Fat 15.5g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 4580.5mg | 0% |
| Total Carbohydrate 417.8g | 0% |
| Dietary Fiber 80.7g | 0% |
| Total Sugars 25.9g | |
| Protein 113.4g | 0% |
| Vitamin D 17.5IU | 0% |
| Calcium 353.4mg | 0% |
| Iron 29.9mg | 0% |
| Potassium 4009.4mg | 0% |
Source of Calories