Protein-Rich Walnut & Mushroom Pâté

Makes 4 ramekins

An easy, tasty and nutritious recipe for pâté using walnuts and beans for plant-based protein.

• 90g (3.1oz) white cabbage,

finely sliced

• 145g (5.1oz) shiitake mushrooms, sliced

• 30g (1oz) fresh parsley

• 1 can white beans

• 115g (4oz) walnuts

• 2 tbsp soy sauce

• 1 tbsp truffle oil

• 2 tbsp tomato purée

• Good grind of black pepper

• Pinch of salt

• 1 tbsp olive/vegetable oil,

for frying

• 2 tbsp vegan butter, melted

1 Sauté the cabbage and mushrooms in oil for 5 minutes.

2 Add the fresh parsley and stir.

3 In a food processor, mix the walnuts first, until you have fine crumbs.

4 Add all the ingredients to the food processor and blend until you have a smooth paste (stopping and stirring regularly). Add a few tablespoons of warm water if the mixture is too dry.

5 Once you have your paste, empty contents into 4 ramekins.

6 Top with a drizzle of the melted butter and leave to once side to cool down for 30 minutes before putting in the fridge

7 Enjoy with toast or crackers — it especially pairs well with cherry tomatoes and fresh tarragon.