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I bring you one of those vegetarian recipes with Thermomix that you will like: a delicious vegetable pate so that vegetarians can enjoy the authentic taste of the sobrassada and non-vegetarians have one more option to complete our colorful collection of vegetable pate. Just like the real thing, the vegetarian sobrasada It can also be used in an omelette, with pasta, as a filling ... or whatever you like.
It has butter, that the vegan You can substitute olive oil, it will be a little more creamy and shiny.
Vegetarian sobrasada
A delicious vegetable pate to enjoy the taste of authentic sobrasada in a totally vegetarian option.
Equivalences with TM21
More information - Selection of vegetable patés
Ummm… what a delicious dried tomato pate. I'm going to try it this weekend. I loved the idea, thank you very much for the inspiration!
Thanks to you, Silvia! A hug!
Hello Ana!! I loved this pate !! It is a very original idea and the taste is delicious. I thought I would never try sobrasada again and this is a fabulous idea. I'm sure I'll prepare it more than ten times hehe. With half the pate I tried to put a tablespoon of cream cheese and it is also very good, softer and finer, but the color changes a bit. It is a delicious recipe anyway. Thank you!!
Thanks Peter! I'm sure the cheese is great too! I will prove it. A hug
This pate continues to triumph and surprise everyone at the dinners and events in which I share it, and personally it has me hooked, so again I wanted to THANK YOU !!
That is if I would like to share my own version, since I do everything the same, only that I put 80 g of tomatoes. which are the ones in the bag that I find in the supermarket, I add 40 g. of olive oil, and the amounts of cashews and pine nuts I invest (unfortunately I have to say that for the price of pine nuts, they are out of my budget), that is, I put 50 g. cashew nuts and 20 g. of pine nuts, of sweet paprika I only put a small teaspoon, the pepper and the ground cumin as in the recipe, half a teaspoon. It comes out delicious !! Thank you!!
I have to test your version. Thanks for sharing! A hug, Peter!
Hello ... I bought the tomatoes and such ... but nowhere in dietetics etc here in good air you can get the pine nuts ... with what could I replace them? ... thank you.
Hello Dany. Too bad, the pine nuts give it a special flavor. If you can't find them, don't worry, replace them with cashews and it will be good too.
And if you easily have brewer's yeast, remove a couple of cashews and add a teaspoon, it will remind you of the taste of pine nuts.
Then the yeast can be used for this vegan pesto, e.g.
A hug, Dany! Will you tell me if you liked the sobrasada?
Hello Ana ... I just came in and unfortunately I had already prepared it ... I replaced the pine nuts with cashew nuts and a kind of large raw peanuts without skin that the dietetic boy recommended to me ... mmm more or less good texture came out ... but I did not I finish convincing and I taste ... as a sour tomato it seems to me that it is ... maybe it would also have been all cashews, right? ... oh another question ... what yeast are you talking about ... the nutritional or the common one for making bread ... I did not understand well that..thanks for answering me.
Hi Dany, it's difficult because we don't have the same ingredients. This sobrasada has a flavor and texture very very similar to that of the original sobrasada. I do not know the taste of those peanuts that have been recommended to you. Regarding sour taste, tomatoes should not add sour taste. Are yours sour? Have you previously hydrated them? You have to immerse them in water for at least an hour, better more, until they are soft. Brewer's yeast has nothing to do with baker's yeast, it is a fungus resulting from the fermentation of malt, which comes in flakes, as if it were a crushed cereal. In Spain it is marketed like this, as beer yeast and, although it exists in different formats, such as tablets or powder, it is the flaked format that is used in the kitchen. In vegan gastronomy we use it a lot because it has a cheese-like flavor and is a good thickener for pates or sauces. I hope I've helped. A hug Dany!
Hello Ana. Well, I have tried this pate and I have to tell you that it is very good but I have to clarify some things. I am from Mallorca where you eat a lot of sobrasada and I particularly love it, so as soon as I saw your recipe I did not hesitate to make it, and the flavor is somewhat far from being that of sobrasada, in terms of texture, if it is very similar , almost identical, although with these quantities the brain fruits are not well crushed. Also tell you that I am a cook, so I am not going to stop until I find the key hehe, I will start trying to remove almost all or all of the cumin and try a bit more of paprika and give it a little touch of heat, in addition to crushing the nuts. As soon as I have the result I will let you know. And I don't want to say goodbye without thanking you for sharing these recipes 🙂 Greetings.
Hi Josemi. Thank you very much for your comment and your contributions. Please share your results with us when you perfect the recipe. Surely being Mallorcan the result will be spectacular. Thank you very much for following us. A hug.
Hi! I am going to make this recipe right now! Let's see how it works out. Just one question… preparation time 3 hours ????
The dried tomato pâté that I have liked the most so far, both texture and flavor. I have made it with vegan butter and a couple of changes: I have removed the cumin, I have added a little garlic powder and, I do not know if it is the one in the recipe, but with paprika from La Vera it is delicious.
Thank so much for this recipe!
How good Cristina, thank you very much for your message! 🙂
I will try to make this recipe.