Brussels Sprout and Horseradish Pâté

Preparation Notes

plus 30-45 mins chilling time

Ingredients

• 100g Brussels sprouts, trimmed
• 100g vegan cream cheese
• ½ small clove garlic, crushed
• 1 scant tsp vegan horseradish
• salt and pepper, for seasoning

To serve

• 3 toast triangles per person
• A little dressed leaf salad (include some red leaf for colour)
• A little grated radish or a sprinkle of red paprika

Method

1. Steam the sprouts until soft. Remove from heat and allow to cool.
2. In a food processor, blend Brussels sprouts with the garlic. Add the remaining ingredients and blend again until smooth.
3. Place in fridge for 30-45 minutes before serving.
4. Shape either into 1 dessertspoon-sized oval per person or three teaspoon-sized ovals per person. Plate individually with a small amount of dressed salad and 3 toast triangles per plate, topped with a small amount of grated radish or a sprinkle of red paprika.