Featured Recipe
Rustic Vegan Gluten-Free Pâté
By Kate
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A hearty pate using celery root and textured vegetable protein, wrapped in a flaky gluten-free crust. Balanced spices including cinnamon and clove, rounded with sweet diced figs instead of dates, and finished with a fresh parsley-celery topping. No eggs, nuts, or gluten. Roasting brings caramelization to the root, quick oat addition binds moisture, and a cold butter crust yields flakiness. Perfect for a plant-based main dish or shareable appetizer.
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Prep:
45 min
Cook:
Total:
Serves:
8 servings
vegan
gluten-free
appetizer
pâté
vegetarian
Introduction
Roasting celery root first unlocks a deeper flavor, brings natural sugars up front, caramelized edges a must—not mush. Oats in filling absorb moisture from broth, give a meaty texture without the gluten. Quick, no-fuss crust needs cold butter—don’t rush or it’ll melt into a gluey mess. The herbs and spices? Cinnamon and clove bring warmth without overwhelming. Figs instead of dates offer unexpected sweetness, chewy texture contrast. Folding dough over edge? Leave a little opening, so steam escapes, crust stays crisp. Garnish adds contrast—fresh crunch, bright green. Texture matters. Mostly visual cues through the process here—smell of toasty celery, sizzling onions, how crust feels when you press. Watch closely; timing’s flexible. Kitchen survival stuff.
Ingredients
Filling
- 1 medium celery root peeled diced
- 45 ml olive oil divided
- 1 medium onion finely chopped
- 350 g (about 2 1/2 cups) gluten-free vegetarian ground meat substitute
- 375 ml (1 1/2 cup) gluten-free mushroom broth
- 20 g (3 tbsp) quick-cooking gluten-free oats
- 1 1/2 ml (1/2 tsp) ground cinnamon
- 1 ml (1/4 tsp) ground cloves
- 45 g (1/4 cup) dried figs diced
- 280 g (2 1/3 cups) gluten-free all purpose flour
- 2.5 ml (1/2 tsp) salt
- 160 g (12 tbsp) chilled vegan butter cubed
- 85 ml (6 tbsp) ice water
- Plant-based milk for brushing
- 1 stalk celery diced fine
- 15 ml (1 tbsp) olive oil
- 10 g (1/4 cup) fresh parsley chopped
Crust
Garnish
About the ingredients
Using celery root because it holds texture well roasting, brings earthiness; can swap with parsnip though sweeter. Vegan butter essential for crust flakiness; solid coconut oil can work but expect slightly different texture and flavor. Broad wheat-free flour blends better than single-source ones. Gluten-free oats must be certified to avoid cross-contamination. Mushroom broth adds umami; substitute with veggie broth but add a splash of soy or tamari for depth if available. Dried figs are sweeter and less sticky than dates; if unavailable, use chopped dried apricots or raisins. Use plant-based milk like almond or oat for brushing crust but avoid too watery ones or crust won’t crisp.
Method
Filling
- 1. Preheat oven to 205 °C (400 °F). Rack in middle. Toss celery root with 30 ml olive oil; season with salt and pepper. Roast on parchment-lined tray 23-28 minutes until fork tender, edges starting to caramelize. Remove, let cool; celery should be tender but not falling apart.
- 2. Meanwhile, heat remaining 15 ml olive oil in pan on medium-high. Sauté onion until translucent and soft, about 5 minutes – watch closely, don’t brown too fast. Add vegetarian ground and cook, stirring, until starting to brown, about 4-5 minutes.
- 3. Pour in mushroom broth, oats, cinnamon, and cloves. Stir and simmer on medium-high. Reduce liquid until mostly absorbed or thickened, about 4 minutes; oats swell and bind mixture. Season with salt and pepper. Remove from heat, fold in diced figs. Let mixture cool slightly.
- 4. In food processor, pulse gluten-free flour and salt. Add butter cubes, pulse short bursts till pea-sized lumps form – avoid overprocessing or dough will be greasy. Gradually add ice water, pulsing just until dough begins to clump. Add more water a teaspoon at a time if too crumbly; dough should hold together when pressed but remain cool.
- 5. Turn dough onto lightly floured parchment, press into 14-inch circle (about 36 cm). Transfer parchment with dough onto baking sheet carefully.
- 6. Spread filling in center leaving 5 cm border. Layer roasted celery root over figs and filling. Fold edges inward to partially cover filling but leave opening in center. Pleat if needed for shape. Brush exposed crust with plant-based milk for sheen.
- 7. Bake 28-33 minutes until crust is golden and firm to touch; filling should bubble around edges slightly. Let cool 10 minutes before slicing.
- 8. Toss diced celery with olive oil and parsley, season with salt and pepper. Scatter over pâté just before serving to add fresh crunch and herbaceous brightness.
Crust
Garnish
Technique Tips
Roast root until it just yields to fork but keeps shape—too soft and filling becomes mushy. Sauté onions gently; brown edges burn and cause bitterness. Add broth in increments; watch liquid reduce, stir frequently. Texture should go from soupy to pasty. Too wet filling means crust soggy later, so follow visual cues, not just time. Dough must stay cold; warm hands will melt butter, ruining flakiness—use quick pulses or chop butter cold. When rolling, use parchment for easy transfer; flour lightly to prevent sticking but avoid too much or crust gets tough. Folding dough edges is a balancing act—seal edges gently but leave steam vent to keep crust from going soggy. Midway through baking, if edges brown too fast, tent loosely with foil. Cooling before slicing lets filling settle—cutting too hot and filling oozes out, messy slice. Garnishing fresh herbs with celery gives textural contrast, brightness to an otherwise dense dish; add just before serving so colors pop.
Chef's Notes
- 💡 Roast the celery root until tender but doesn’t fall apart. Caramelized edges necessary, brings that earthy flavor upfront. Sauté onions till soft but avoid browning—bitterness not welcome. Keep stirring, especially when adding broth—prevent sticking.
- 💡 Use a food processor for crust. Pulse flour, salt, then add cold vegan butter, keep it cool. Aim for pea-sized lumps. Add ice water gradually. Test dough holds but isn’t sticky— should hold shape but remain cool unless melting.
- 💡 Diced figs vs. dates matter here. Figs give chewiness and less stickiness. If unavailable, apricots or raisins can work in a pinch—expect slight flavor shift though. Watch oat quantity—too much makes filling dense, too little can lead to sogginess.
- 💡 Don't rush the cooling process once baked. Let filling settle—cutting too soon leads to oozing mess. If browning too fast, tent with foil halfway through. Always check texture of filling before transferring to crust. Adjust broth to achieve desired moisture.
- 💡 Use parchment for rolling the dough. Prevent sticking but avoid excessive flour, it toughens the crust. Less is more. When folding edges of dough, leave a vent for steam escape. That’s key—maintain crust crispness. Watch closely.
Kitchen Wisdom
How do I ensure crust flakiness?
Keep butter cold, don't overprocess. Pulse till pea-sized. Use ice water sparingly, only till dough holds.
What if filling is too wet?
Reduce broth more. Add oats slowly, stir frequently. Texture should be pasty, avoid stickiness for crust health.
Can I substitute the celery root?
Yes, use parsnips. But expect sweeter taste. Adjust spices if swapping, it changes flavor profile for sure.
Storing leftovers, what's best?
Refrigerate in an airtight container. Crust loses flakiness over time though. Reheat in oven, maintains better texture.
