This Split Pea Pate offers a luxurious, savory alternative to traditional meat-based spreads. By simmering dried split peas with kombu, garlic, onion, and fresh herbs, you create a deep, umami-rich base that is naturally vegan. The addition of smoked yeast provides a distinct, savory depth, while arrowroot thickens the mixture into a smooth, cohesive texture that holds its shape when chilled. Perfect for serving on crusty bread, crackers, or as part of a charcuterie board, this dish is incredibly versatile. It&# 226;ÂÂs a comforting, protein-packed option that tastes best when allowed to rest and set in the refrigerator, making it an excellent make-ahead recipe for gatherings or weeknight snacks.
Split Pea Pate
Description
This Split Pea Pate offers a luxurious, savory alternative to traditional meat-based spreads. By simmering dried split peas with kombu, garlic, onion, and fresh herbs, you create a deep, umami-rich base that is naturally vegan. The addition of smoked yeast provides a distinct, savory depth, while arrowroot thickens the mixture into a smooth, cohesive texture that holds its shape when chilled. Perfect for serving on crusty bread, crackers, or as part of a charcuterie board, this dish is incredibly versatile and makes an excellent make-ahead recipe for gatherings or weeknight snacks.Ingredients
Directions
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Wash the split peas, sort out any debris, and place them in a medium saucepan with 4 cups of water.
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Add the kombu strip, carrot, garlic, onion, bay leaf, and parsley sprigs to the saucepan.
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Cover the pan tightly and bring to a boil, then reduce heat to simmer.
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Simmer until the peas are very soft and most of the liquid has been absorbed, about 35 to 40 minutes.
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Remove and discard the bay leaf and parsley sprigs.
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Transfer the hot pea mixture to a blender in batches and blend until completely smooth.
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Return the blended mixture to the saucepan over low heat.
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In a small bowl, whisk together the arrowroot, 4 tablespoons of water, smoked yeast, sea salt, and ground nutmeg.
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Pour the arrowroot mixture into the saucepan with the peas and stir until well combined.
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Bring the mixture to a gentle simmer, stirring constantly to prevent sticking.
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Continue cooking and stirring until the mixture thickens and detaches from the sides of the pan.
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Lightly oil a serving dish and turn the hot pate mixture into it.
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Smooth the top and allow to cool to room temperature before refrigerating until firm.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 495.2kcal
- % Daily Value *
- Total Fat 20.5g32%
- Saturated Fat 3.8g19%
- Cholesterol 0.0mg0%
- Sodium 4914.2mg205%
- Total Carbohydrate 63.1g22%
- Dietary Fiber 24.6g99%
- Sugars 10.3g
- Protein 11.7g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Refrigerate in an airtight container for up to 5 days. The pate firms up significantly as it chills, which is desired for serving.
Texture Adjustment: If the pate seems too liquid after blending, add another tablespoon of arrowroot dissolved in a tablespoon of water and simmer for a few more minutes until thickened.
Serving: Unmold onto a plate if desired and garnish with fresh parsley sprigs. Serve with crackers, baguette slices, or vegetable sticks.
Variation (Lentil Pate): Substitute split peas with 2 cups of lentils. Increase water to 5 cups. Insert 4 whole cloves into the carrot halves. Add the leafy tops from 4 stalks of celery along with the other aromatics. Simmer for 30 to 35 minutes until tender. Remove cloves and carrots before blending.
