Creamy Vegan Eggplant Pâté with Pecans & Port – Meaty, Umami & Gluten-Free
Looking for a plant-based spread that’s rich, savory, and satisfying? This vegan eggplant pâté delivers deep umami flavor and a creamy texture that rivals traditional meat pâtés—without any animal products. Made with roasted eggplant, pecans, nutritional yeast, a splash of port, and warming spices, this gluten-free and vegetarian-friendly spread is perfect for crackers, toast, or as part of a charcuterie board. Whether you’re vegan, reducing meat, or just love bold flavors, this healthy eggplant pâté makes an impressive, protein-rich appetizer or snack suitable for parties, holidays, and potlucks.
I love this take on a traditional recipe that can “healthify” your next festive party. What is Pâté? Pâté is a traditional spread made from animal liver, butter, mayo, and spices. I took this culinary concept and turned it into a healthy, completely plant-based (vegan), gluten-free version, which calls upon some of the same classic flavors—mustard, thyme, allspice—to create a savory, creamy spread that works wonderfully well as a party appetizer. The secret of this vegan pâté is eggplant. When roasted, it creates a satisfying, umami flavor, along with onions, garlic, pecans, vegetable broth, nutrition yeast, spices, and port (if you don’t have port, use brandy or red wine; for a nonalcoholic version, use balsamic vinegar). I told you this recipe is impressive! All you have to do is roast the veggies, and blend all of the ingredients together in a food processor or blender into a creamy spread. Then pour it into a soufflé dish, decorate the top (I used juniper berries and bay leaves) and serve it with crisp crackers and perhaps some fruit, such as dates or grapes.
Description
This vegan eggplant pâté is rich, creamy, and full of umami flavor. Made with pecans, port, and spices—perfect as a healthy, gluten-free meatless spread.
- Preheat oven to 400 F.
- Place eggplant (skin side up), peeled whole garlic, and quartered onion in a 9 x 13-inch baking dish. Drizzle with olive oil. Place in top rack of oven and roast for about 40 minutes, until vegetables are tender.
- Remove vegetables from oven and allow to cool slightly.
- While vegetables are roasting, place pecans in the container of a food processor or blender, and process until fine. Leave the pecans in the processor or blender for step 6.
- Line a colander with paper towels, and scoop eggplant flesh out of skin (save skins to add to soups) into the paper towel-lined colander, allowing to drain for about 5 minutes to remove excess liquid.
- Add roasted garlic and onion, drained cooked eggplant, broth bullion, mustard, thyme, allspice, nutritional yeast, mayonnaise, and port (or brandy or balsamic vinegar) to blender container with pecans.
- Process, stopping frequently to push down ingredients with a spatula, until very smooth (about 2-3 minutes). It will make a very thick consistency.
- Pour into a medium (1 quart) soufflé dish or serving bowl. (May divide into 6 (1/2-cup) individual soufflé dishes or glass bowls.)
- Cover and chill for at least 2 hours.
- Garnish with bay leaves and juniper berries, as desired.
- Serve with crackers, fruit, or toasted rustic whole grain bread.
- Makes 3 cups (12 one-fourth cup servings).
Notes
To make home-made vegan mayonnaise, check out this recipe.
If you don’t have port, use brandy or red wine; for a nonalcoholic version, use balsamic vinegar.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dip
- Cuisine: American
Nutrition
- Serving Size: 1/4-cup
- Calories: 92
- Sugar: 2 g
- Sodium: 14 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Carbohydrates: 5 g
- Fiber: 3 g
- Protein: 2 g
