Chickpea, Artichoke, and Mushroom Pâté

Name: Chickpea, Artichoke, and Mushroom Pâté
Cook time: 4 h
Total time: 4 h
Yield: Serves 6 to 8
Ingredients: 2 cups canned or thawed frozen artichoke hearts, drained; ½ cup raw cashews, soaked overnight and drained; 3 garlic cloves, chopped; 1 cup chopped mushrooms of your choice; 2 teaspoons olive oil (optional); 1½ cups cooked chickpeas or 1 (15-ounce) can chickpeas, rinsed and drained; 1 cup crumbled extra-firm tofu; 1 tablespoon minced fresh basil or 1 teaspoon dried basil; 1 tablespoon minced fresh basil or 1 teaspoon dried basil; Salt and freshly ground black pepper; Salt and freshly ground black pepper; Shredded fresh basil leaves, for garnish; Paprika, for garnish

Preparation info

Serves
6 to 8

Difficulty
Easy
Ready in
4 hr

Appears in

Fresh from the Vegan Slow Cooker

By Robin Robertson

Published 2012

About

This recipe calls for a small loaf pan or springform pan—whichever will fit inside your slow cooker. The pâté can be served as is with crackers for spreading or sliced and plated as a first course.

Ingredients

2 teaspoons olive oil (optional)
3 garlic cloves, chopped
1 cup chopp

Starter
Snack
Microwave
Vegan
Gluten-free

Method

For the best flavor, heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the mushrooms and cook until softened, about 3 minutes. Stir in the artichokes and cook until the moisture evaporates. Alternatively, omit the oil and sauté these ingredients in a few tablespoons of water or combine them in a mic