Spreading something on your sandwich, is a thing that becomes a whole lot harder when you’ve become a vegetarian. There is no more paté, there is no more filet or tuna or salmon to spread on your sandwich. So when I saw the recipe for a vegetarian version of paté from sage and walnut by Green Kitchen Stories I knew I had to try it.
Making it is really as simple as it gets. The only time you have to take into account is the time it takes to soak the walnuts. But if you do that before you go to bed at night, you could really whip it up in a few minutes before breakfast. It goes really well with crusty bread and keeps for about a week in the fridge.
- Prep Time: 6-8 hours (soaking)
- Total Time: 6-8 hours (soaking)
- Category: Basics
- 200 gr sundried tomatoes (oil based, drained) – roughly 15-20 pieces
- 200 gr walnuts, soaked for 6-8 hours in cold water
- 10 sage leaves, cut
- seasalt and black pepper
- Place all ingredients in the bowl of a food processor with 2 tbsp of water or use a stick blender.
- Mix until you have a somewhat smooth result. Add a bit of water if it is too thick. Keep in a glass jar that seals well. Keep in the fridge for up to a week.