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A hand dipping a cracker into a bowl of red pepper pate with crackers and almonds around the bowl on a white table.

Rustic Almond and Roasted Red Pepper Pate

This delicious dip is made with roasted almonds and red peppers, sautéed onion, garlic, mushrooms, and kale, and earthy herbs. The layers of flavor make for a delicious and satisfying dip that everyone will love. It’s also a great way to sneak those greens into your diet.
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Course: Appetizer
Cuisine: American, Vegan
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 Servings
Calories: 356kcal
Author: Linda & Alex


  • 9 tablespoon 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 teaspoon dried oregano
  • 1 teaspoon 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 tablespoon 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 tablespoon 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 teaspoon dried oregano, 1 teaspoon 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 tablespoon of olive oil in the food processor and begin to process. Add the remaining oil 1 tablespoon 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.
  • Enjoy!


  • 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.


Calories: 356kcal | Carbohydrates: 10g | Protein: 6g | Fat: 33g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 326mg | Potassium: 355mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1235IU | Vitamin C: 29.3mg | Calcium: 102mg | Iron: 1.7mg
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