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Eating veggie » Recipes » Chestnut and Red Wine Pâté

Chestnut and Red Wine Pâté

Prep time 5 mins, cook time 10 mins

Serves 4

Egg-Free, Dairy-Free, Vegan

Red wine pate

The pâté can be prepared 24 hours in advance and kept refrigerated until needed.


For the Pâté

  • 1 tbsp olive or groundnut oil
  • 1 small onion finely chopped
  • 1 clove garlic crushed
  • A pinch dried thyme
  • 150ml red wine
  • 150ml vegetable stock
  • 100g cooked chestnuts chopped
  • 100g chestnut purée
  • 75g wholemeal breadcrumbs
  • 1 tbsp brandy
  • 2-3 tsp shoyu
  • Salt and freshly ground black pepper

To serve

  • Fresh herbs
  • Crackers
  • Fresh green salad


  1. Heat the oil in a saucepan, gently cook the onion and garlic with the dried thyme until soft. Add the red wine and vegetable stock and bring to the boil.
  2. Remove from the heat and stir in the chopped chestnuts, chestnut purée, breadcrumbs, brandy and shoyu. Season with salt and pepper to taste. Cook over a gentle heat until thickened.
  3. Spoon the pâté into individual ramekins, smooth the surface and then chill in the refrigerator until required.
  4. Serve garnished with fresh herbs, with crackers and crisp green salad leaves.

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