Spicy Mung Bean Pate
Submitted by sherriepierce
Baked Indian-spiced mung bean paté with cauliflower, ginger, jalapeño, cumin, and turmeric. Vegan, gluten-free, and makes stunning little tarts or a sliceable loaf.
YIELD
12 servingsPREP
20 minCOOK
45 minREADY
1 hrsThis is not your typical paté. Soaked mung beans get blitzed smooth with ginger and jalapeño, then folded into shredded cauliflower with cumin, turmeric, coriander, and fresh cilantro.
Baked in a muffin tin, they come out as golden, firm little tarts with a creamy interior and a lightly spiced crust. Or go for the loaf pan version and slice it like a terrine.
It’s vegan, packed with plant protein, and uses arrowroot instead of flour, so it’s naturally gluten-free too. Serve it as an appetizer, a side, or a snack with chutney.
Kitchen Tips
- Soak the split mung beans for at least 4 hours or overnight. Well-soaked beans blend much smoother.
- Shred the cauliflower finely on a box grater. Large chunks won’t bind into the batter properly.
- Mist the muffin tin generously with oil. These stick if the pan isn’t well-greased.
- The tarts firm up as they cool. Give them a full 5 minutes on a rack before unmolding.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Shred cauliflower; transfer to a mixing bowl.
To a running food processor, add ginger and chilies, mince.
Add water and drained mung beans.
Process until smooth.
Scrape purée into the bowl with the cauliflower and the remaining ingredients, except for the oil spray.
Generously mist a 12-cup muffin pan with oil or a 9 X 5 X 3 loaf pan.
Spoon mixture into oiled pan, smoothing tops.
Bake tarts for 45 minutes and loaf for 1 to 1¼ hours.
Cool for 5 minutes on a rack and then unmould.
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