Brussels Sprout and Horseradish Pâté
Preparation 10 mins, Cooking 10 mins
Serves 4
Egg-Free, Dairy-Free, Nut-Free, Suitable for Freezing, Vegan

This is a different way to use Brussel sprouts. The sprouts, horseradish and cream cheese combine well to make a smooth and tasty 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
- Steam the sprouts until soft. Remove from heat and allow to cool.
- In a food processor, blend Brussels sprouts with the garlic. Add the remaining ingredients and blend again until smooth.
- Place in fridge for 30-45 minutes before serving.
- 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.
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Nutrition per serving
127.1 kcal
Calories
4.2g
Protein
4g
Fat
1.9g
Saturates
19.9g
Carbs