Roasted Red Pepper and Almond Pate makes a great base for brushchetta or serve it as a dip. It’s also a great way to sneak veggies into a dish, especially greens.
Published on March 22, 2014 and republished on April 25, 2019
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ALMOND AND ROASTED RED PEPPER PATE THAT’S SURE TO BE A CROWD PLEASER!
Are you a snacker? Do you love dipping things into a bowl of savory goodness and noshing until the bowl’s empty?
Yes? Great, then we should definitely be friends.
Snacking is fun, let’s just put that sentiment out there for the world to hear. We don’t have time for any of those strict, three meals a day kind of rules. When our tummies start to rumble, we feed them.
Speaking of feeding hungry bellies, we also find great joy in feeding our friends and family. Nothing makes us happier than making delicious food for others.
That’s why we’re sharing this savory roasted red pepper dip with you.
We want you to eat delicious snack foods, and we want your friends to always think of you as the one who makes the best food, that way you’re always going to be guaranteed an invitation to the next party. 😉
WHAT IS PATE?
Pâté (pronounced pah-TAY) is French for dip. Don’t you just love how elegant the French language is?
Pate is essentially whatever ingredients you want to grind up and turn into a spreadable or dipable treat. It can be smooth and creamy or slightly chunky. It’s totally up to you.
In the case of this vegan pate recipe, it has what we like to call, a rustic texture. It’s midway between smooth and chunky.
WHAT INGREDIENTS DO YOU NEED TO MAKE RED PEPPER AND ALMOND PATE?
- Extra-virgin olive oil
- Raw almonds
- Garlic cloves
- Salt and pepper
- White wine
- Roasted Red Pepper
- Lemon Juice
HOW DO YOU MAKE ROASTED RED PEPPER PATE WITH ALMONDS?
There’s a little bit of cooking involved in this recipe, but nothing too complicated. Sauteing the onions, mushrooms, garlic, and kale lends a wonderful depth of flavor that you’re going to love.
Roast the almonds for about 4 to 5 minutes, or until they release their oil and begin to brown
Heat a large skillet on medium-high heat, add 1 tbsp of olive oil when the pan is hot. When the oil is hot, add the onions and mushrooms and cook for 7 to 10 minutes, or until the mushrooms are soft and nicely browned.
Put the garlic, kale, and dried herbs in the pan and cook for approximately 3 minutes, or until the kale turns a bright green and starts to wilt. You’re going to want to stir the kale so it cooks evenly.
Pour the white wine into the pan and deglaze. Stir well to remove any pieces that are stuck to the pan.
Put the almonds and the veggie mixture in a food processor and add the roasted red pepper, herbs, salt & pepper, 3 tbsp lemon juice, and 3 tbsp olive oil and start processing. Keep adding oil by the tbsp until you get the consistency that you want.
We like a more rustic texture so we don’t usually add more than a 1/4 cup of olive oil.
Water for the oil – If you don’t eat oil, you can substitute water in place of the oil. Please note that the texture of the pate will not be as creamy with water.
Other nuts or seeds – You can use walnuts, pepita seeds, or sunflower seeds in you like.
Vegetable broth instead of white wine – If you don’t have white wine, feel free to use a bit of vegetable broth to deglaze the pan.
TIPS FOR MAKING THE PERFECT ROASTED RED PEPPER DIP
- Roast the almonds. This brings out the oils and the flavor of the nut.
- Saute the onions, mushrooms, garlic, and kale. This brings out the flavor of each vegetable and adds a lovely umami flavor. It also releases the water from the onions and mushrooms so you don’t end up with a wet dip.
- Deglaze the pan with white wine or vegetable broth. This enhances the flavor.
- Roasted red peppers packed in oil will make a creamier pate, just make sure that you drain the liquid before adding the peppers to the food processor.
- After you add the initial amount of olive oil, add the rest slowly so you can control the creaminess of the pate.
WHAT SHOULD I SERVE WITH VEGETABLE PATE?
Vegan roasted red pepper and almond pate reminds me of something you might find in Tuscany. It has a slightly nutty texture alone, yet it’s creamy when it’s spread on bread. The flavors marry into something light, savory, and wonderful. Here are some great ways to serve it.
- Brush olive oil and sprinkle a high quality sea salt on slices of French or Italian bread and toast in the oven. Spread the pate on top.
- Serve with sliced vegetables, such as carrot and celery sticks, sliced bell pepper, an sliced jicama.
- Make a wrap or a sandwich out of it. Add sliced cucumber, tomato, and fresh spinach and/or arugula.
OTHER VEGAN DIP RECIPES YOU MAY ENJOY
Make this delicious vegan pate and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
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- 9 tbsp extra-virgin olive oil divided, see note
- 1 cup raw almonds roasted
- 1 onion chopped
- 3 garlic cloves minced
- 1 cup mushrooms sliced
- 1 cup kale chopped
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper to taste
- ¼ cup white wine see note
- 1 cup roasted red pepper Peppers packed in olive oil is best
- 3 tbsp lemon juice
Roast the 1 cup of almonds in a 400°F (204°C) oven for 3 to 5 minutes, or until they release their oil and are lightly golden brown. Shake the pan halfway through roasting and watch them carefully so they don’t burn.
Heat a large skillet on medium-high heat. When the pan is hot, add 1 tbsp of olive oil. When the oil is hot, add the onion and 1 cup of mushrooms and sauté until the mushrooms soften and are nicely browned, approximately 7-10 minutes.
Add the garlic, the 1 cup of kale, 1 tsp dried oregano, 1 tsp dried thyme, and salt & pepper to taste and cook for three minutes, or until the kale is just beginning to wild.
Deglaze the pan with the ¼ cup of white wine. Stir well to get the brown crispy bits that are stuck to the pan. This adds lots of flavor.
Put the roasted almonds, sautéed vegetables, 1 cup roasted red peppers, 3 tbs lemon juice, and 3 tbsp of olive oil in the food processor and begin to process. Add the remaining oil 1 tbsp at a time or until you get to your desired consistency. We like ours thicker and more rustic, if you like a creamier, smoother texture, keep adding the oil. Add more salt and/or pepper to suit your tastes.
Spread on toasted bread, crackers, or use as a dip for vegetables.
- If you don’t cook with oil you can use water or vegetable broth to sauté and deglaze the pan.
- You can also use water to make the pate, just note that it won’t have the same rich and creamy texture.
- You can replace the wine with vegetable broth or water to deglaze the pan, although you’ll lose some of the flavor that the wine adds.
- The Nutrition Facts are an estimate only.