I don’t recall if I’ve ever had traditional pâté in my life but I can imagine what it tastes like and I can guarantee I would not like it. This pâté, however, is out-of-this-world delicious, as my mother-in-law would say. It’s creamy and a little bit sweet and goes great with a crusty flat bread or some crunchy crackers. I devoured the entire bowl without batting an eye while Adam tried to get a few bites in. I can’t wait to make this again for a get together with friends because it will definitely be a hit.

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Print Bourbon Caramelized Onion and Roasted Garlic Pate Prep Time: 20 minutes Cook/Cool Time: 40 minutes Total Time: 1 hour Ingredients 1 can chickpeas, drained and rinsed

1 large onion, thinly sliced

1/4-1/2 cup balsamic vinegar

1 tbsp sugar

4 tbsp bourbon

1 bulb garlic

1 tsp olive oil

1 tsp sea salt, ground pepper, Italian seasoning

1/4 cup cashews

2 tbsp sunflower seeds Instructions Heat oven to 400 degrees. Slice the top off a bulb of garlic and place, roots down on a sheet of parchment paper or aluminum foil. Pour olive oil, salt and pepper over garlic and fold parchment paper to form a pouch. Bake for 30 minutes until garlic is soft. Heat oil in a pan over medium-low heat. Add onions, half of the balsamic vinegar, bourbon, and sugar and stir. Continue cooking onions on low heat for about 20-30 minutes until they are caramelized minutes. Add the other half of the balsamic vinegar after 15 minutes. In a food processor, add chickpeas, caramelized onions, roasted garlic, cashews, sunflower seeds and Italian seasoning blend until it forms a smooth pate. See note. Serve with some crispy flat bread – I used this recipe for thin crust pizza that I flattened into a square pan and topped with olive oil, course sea salt, and Italian seasoning. Notes At this point, I added a bit more balsamic and bourbon to give it a bit more tartness, but feel free to just go for it as is. 3.1 http://veganfoodlover.com/french-onion-roasted-garlic-pate/ VeganFoodLover.com

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