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Vegetarian Bell Pepper Pâté
Rate this recipeBell pepper pâté makes a wonderful breakfast thanks to its high nutritional value, providing plenty of calories to keep you going all day. It's also fragrant and delicious, utterly captivating, and you'll never tire of it.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
7
Time
45 minutes
Servings
2
Level
Medium
Ingredients
Red bell pepper
1 piece
Onion
2 piece
Shiitake mushrooms
100 g
Green bell pepper
1 piece
Almonds
5 nut
Plain flour
1 teaspoon
Garlic
2 clove
Implementation Steps
01
Wash the shiitake mushrooms and boil until tender, keeping about 3–4 tablespoons of the cooking water for making the pâté. Wash and dry the bell peppers, then crush the garlic and halve the onion.
02
Set a grill rack over a gas burner and grill the bell peppers, garlic and onion. Char the onion and garlic slightly; blacken the bell peppers – you'll peel them later, so the char doesn't matter and only adds flavour. (Wait until the peppers cool, then peel them or gently scrape with a knife.)
03
Put all the bell peppers, garlic, onion, almonds and walnuts in a blender with the mushroom cooking water and blend until smooth.
04
Heat 1 tablespoon of olive oil in a small pot, add the blended mixture with salt and vegetarian fish sauce or tamari soy sauce, and stir constantly to cook off some of the moisture until it reaches the thickness you like. For a thicker pâté, take a little of the mixture out into a bowl, let it cool slightly, quickly stir in the flour, return it to the pot and stir for a while until thickened, then turn off the heat.
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